Red Beans and Rice with Andouille Sausage

Name: Red Beans and Rice with Andouille Sausage
Prep time: 1 h 2 min
Cook time: 1 h 2 min
Total time: 1 h 2 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams andouille sausage, sliced; 1 bay leaf; 1 kilograms small red beans (not drained); 425 grams diced tomatoes with juice; 2 celery stalks, chopped; 710 milliliters cooked rice; 2 teaspoons creole seasoning; 4 cloves garlic, chopped; 1 green bell pepper, seeded and chopped; 237 milliliters low-sodium chicken broth; 2 Tbsps olive oil; 1 large onion, coarsely chopped

Red Beans and Rice with Andouille Sausage is a gluten free and dairy free recipe with 6 servings. This recipe covers 27% of your daily requirements of vitamins and minerals. This main course has 625 calories, 31g of protein, and 28g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 2 minutes. If you have olive oil, bell pepper, garlic, and a few other ingredients on hand, you can make it. To use up the cooked rice you could follow this main course with the Breakfast Rice Pudding as a dessert.

Instructions

Warm olive oil in a large pan over medium heat. Saut onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes.

Ingredients you will need

Bell Pepper

Vegetable

Olive Oil

Sausage

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Add creole seasoning; saut 1 minute.

Ingredients you will need

Creole Seasoning

Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.

Ingredients you will need

Tomato

Juice

Equipment you will use

Frying Pan

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.

Ingredients you will need

Chicken Broth