Red Beans And Rice

Name: Red Beans And Rice
Ingredients: 13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package, cut into 1/4-inch slices; 1 tablespoon Pompeian OlivExtra(R) Premium oil blend; 1 onion diced; 2 stalks celery diced; 3 tablespoons Gourmet Garden garlic; 2 teaspoons cajun seasoning divided; 2 cups Uncle Ben's(R) Original Converted(R) Brand rice uncooked; 29 ounces chicken broth 2 cans; 31 ounces kidney beans 2 cans; 14 1/2 ounces Red Gold(R) diced tomatoes 1 can; 2 bay leaves; 1/2 cup Gourmet Garden Parsley; Original Louisiana Hot Sauce

13 ingredients

8 steps

Ingredients

13 1/2 ounces Johnsonville(R) Andouille Sausage 1 package, cut into 1/4-inch slices
1 tablespoon Pompeian OlivExtra(R) Premium oil blend
1 onion diced
2 stalks celery diced
3 tablespoons Gourmet Garden garlic
2 teaspoons cajun seasoning divided
2 cups Uncle Ben's(R) Original Converted(R) Brand rice uncooked
29 ounces chicken broth 2 cans
31 ounces kidney beans 2 cans
14 1/2 ounces Red Gold(R) diced tomatoes 1 can
2 bay leaves
1/2 cup Gourmet Garden Parsley
Original Louisiana Hot Sauce

Directions

1

In a Dutch oven, heat oil over medium heat and saute sausage slices until brown on both sides.
2

Remove sausage and keep warm.
3

Add onion, celery, garlic, 1/2 teaspoon Cajun seasoning and rice to Dutch oven.
4

Continue to cook and stir until vegetables are tender and rice lightly browned.
5

Add broth, beans, tomatoes, remaining Cajun seasoning and bay leaves; bring to a boil.
6

Reduce heat; cover and simmer until rice is tender, about 20 minutes.
7

Remove from heat, add sausage and parsley; cover and let stand for 5 minutes.
8

Discard bay leaves. Serve with hot pepper sauce.