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Red Beans and Rice with Andouille Sausage

Prep time 47 mins
Cook time 15 mins
Yield Serves 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, coarsely chopped
  • 1 pound andouille sausage, sliced
  • 1 green bell pepper, seeded and chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, chopped
  • 1 1/2 teaspoons creole seasoning
  • 1 15-oz. can diced tomatoes with juice
  • 1 cup low-sodium chicken broth
  • 3 15.5-oz. cans small red beans (not drained)
  • 1 bay leaf
  • 3 cups cooked rice

Nutrition Information

  • calories 538
  • fat 18 g
  • satfat 5 g
  • protein 28 g
  • carbohydrate 65 g
  • fiber 13 g
  • cholesterol 45 mg
  • sodium 1562 mg

How to Make It

  1. Warm olive oil in a large pan over medium heat. Sauté onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes. Add creole seasoning; sauté 1 minute. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.

  2. Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.

  3. Divide rice among bowls, spoon bean mixture on top and serve.