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Categories:
light kidney beans chicken sausage celery green bell pepper onion garlic Creole seasoning chicken broth long grain rice
Viewed: 63 - Published at: a year agoIngredients
- 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
Method
- Saute sausage and next 3 ingredients in a Dutch oven over medium-high heat 10 minutes or until sausage is browned. Add garlic; saute 1 minute. Add beans, Creole seasoning, and chicken broth. Bring to a boil; reduce heat to low, and simmer 20 minutes.
- Meanwhile, cook rice according to package directions. Serve with red bean mixture. Garnish, if desired.
- Note: We tested with Aidells Organic Fully Cooked Cajun Style Andouille Smoked Chicken Sausage.
