One-Pot Red Beans and Rice

• Meat

  • 1 lb Cajun smoked sausage

• Produce

  • 2 (15.5-ounce cans Beans, red
  • 1 Celery, rib
  • 2 cloves Garlic
  • 1 Green pepper
  • 1 Onion

• Canned Goods

  • 2 1/2 cups Chicken broth

• Pasta & Grains

  • 2 cups Rice, instant

• Baking & Spices

  • 1 Creole seasoning

• Oils & Vinegars

  • 1 tbsp Vegetable oil

Found on southernbite.com

Ingredients

• 1 tablespoon vegetable oil
• 1 pound cajun smoked sausage (andouille) or other smoked sausage, sliced into ½-inch pieces
• 1 onion, chopped
• 1 green pepper, seeded and chopped
• 1 rib celery, chopped
• 2 cloves garlic, minced
• 2½ cups chicken broth
• 2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
• 2 cups of instant rice
• creole seasoning

Directions

• Add the vegetable oil to a large dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes. Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat. Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.