1 cup long-grain white rice (uncooked- will amount to 3 cups cooked)
1 teaspoon olive oil (extra virgin or use vegetable oil)
12.8 oz andouille sausage (1 12.8-ounce package, sliced)
1/4 cup sweet onion (diced)
1/2 cup green bell pepper (diced)
1 cup celery (diced)
1/2 tablespoon minced garlic
2 tablespoon tomato paste
1-1/2 teaspoon Cajun seasoning
45 oz canned red beans (3 15-ounce cans, drained)
3 cups chicken broth
1 bay leaf
salt & pepper (to taste)
2 tablespoon green onion (optional, sliced scallions for garnish)
Cook the white rice as directed on the package and set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add your sliced sausage and lightly brown both sides, it usually takes 3-4 minutes. Remove the sausage from the pot and set aside.
Toss the diced onion, bell pepper, and celery, into the hot pot and saute until tender, stirring occasionally (about another 3-4 minutes).
Stir in the minced garlic, tomato paste, and Cajun season. Cook for 1 minute or until fragrant.
Once fragrant, add the canned red beans (*see note), white rice (if not reserving for serving), chicken broth, and bay leaf. Stir to combine, then mix in the browned sausage.
Bring to a boil, cover the pot, then reduce the heat and let it simmer for 15 minutes. Then uncover the pot and continue to simmer until the liquid has reduced, usually another 15 minutes or so.
Taste and adjust salt & pepper to your liking, then remove from heat and serve immediatey. Garnish with green onion if desired.