Quicker (and Lighter) Red Beans & Rice with Andouille
  • Servings: 4
  • 1/2 Tbsp. canola oil
  • 1 small onion, diced
  • 2 ribs celery, sliced
  • 1/2 cup diced bell pepper(s)
  • 2 cloves garlic, minced
  • 1 Tbsp. creole seasoning, divided
  • 4 links (about 12 ounces) andouille chicken sausage, sliced
  • 1 heaping Tbsp. tomato paste
  • 2 Tbsp. chopped fresh parsley
  • 2 bay leaves
  • 1 cup rice (and yes, I use brown)
  • 2 cups chicken broth (or water)
  • 1 can dark red kidney beans, drained and rinsed
  1. Heat the canola oil in a large skillet/saute pan (something that has a lid) over medium heat. Add the onion, celery, bell pepper, garlic and 1/2 Tbsp. of the Creole seasoning. Saute until vegetables are tender.
  2. Add the andouille and brown. Stir in the tomato paste, parsley, bay leaves and rice and cook for about a minute. Add the chicken broth, being sure to scrape up all the browned bits, and the beans. Bring to a boil. Cover, reduce heat to low and cook until rice is done. Remove from heat and let stand for a few minutes (with the lid still on). Fluff with a fork and serve.