Ingredients:

  • 12 oz smoked andouille sausage, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, diced
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 3 (15 oz) cans red kidney beans, drained and rinsed
  • 3 cups low sodium chicken stock
  • 1 tbsp Cajun seasoning
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 1/2 tsp cayenne pepper
  • 1 tsp dried thyme
  • 4 cups cooked long-grain white rice
  • 2 tbsp fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the olive oil in a large heavy-bottomed Dutch oven over medium-high heat. Add the sliced andouille sausage and cook until the edges are mahogany-colored and crisp.
  2. Lower the heat to medium. Add the diced onion, bell pepper, and celery. Sauté for 5–7 minutes until the vegetables are translucent.
  3. Stir in the minced garlic, Cajun seasoning, smoked paprika, thyme, and cayenne; stir for 60 seconds until fragrant.
  4. Pour in the chicken stock and scrape the bottom of the pot to release the browned bits. Stir in the rinsed red kidney beans and add the bay leaves.
  5. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
  6. Using the back of a wooden spoon, mash about 1/2 cup of the beans directly against the side of the pot and stir them back into the liquid to thicken the sauce.
  7. Serve the red beans and sausage over a bed of cooked long-grain white rice and garnish with chopped fresh parsley.