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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 (16-oz.) cans light kidney beans, drained and rinsed |
1/2 pound andouille smoked chicken sausage, thinly sliced |
3 celery ribs, chopped |
1 green bell pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
2 teaspoons creole seasoning |
2 cups low-sodium fat-free chicken broth |
3 cups uncooked long-grain rice |
garnish: sliced green onions |
Directions:
1. Sauté sausage and next 3 ingredients in a Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; sauté 1 minute. Add beans, Creole seasoning, and chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes.
2. Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
3. Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
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