- 1 package (13.5 ounce) Johnsonville® Andouille Split Rope Sausage, diced
- 1 tablespoon olive oil
- 3 stalks celery, diced
- 1 medium onion, diced
- 1 medium green pepper, diced
- 3 cloves garlic, minced
- 1/2 cup water
- 2 bay leaves
- 1/4 to 1/2 teaspoon cayenne pepper
- 2 cans (16 ounces each) light red kidney beans
- cooked white rice
How to Make It
In a skillet, brown sausage in oil for 3 to 4 minutes.
Add celery, onion, green pepper and garlic. Continue to cook until vegetables are tender.
Add water, bay leaves, cayenne pepper and beans. Cover and simmer for 15 to 20 minutes.
Remove bay leaves.
Serve over hot rice.