Plan to pick up pantry items to keep on hand week to week such as: diced tomatoes, tomato paste, tomato sauce, chicken broth, and cans of kidney beans (some of these items are not in this version of the dish), that way, when you’re in a pinch, most of your main ingredients are already in-house.
Easy Red Beans & Rice with Sausage
Makes 6 Servings
Prep: 15 min, Cook: 40-ish min
1 lb. Conecuh smoked sausage, sliced
1 medium yellow onion, chopped
2 celery ribs, chopped
1/2 large green bell pepper, chopped
2 garlic cloves, minced
2 tsp. Creole seasoning
1 (14.5-oz.) can chicken broth
2 (15-oz.) cans light red kidney beans, drained
1 (6-oz.) can tomato paste
1 cup water
Hot cooked rice, sliced green onions, chopped fresh parley, hot sauce
Brown sausage in a large non-stick skillet over medium-high heat 5 minutes. Remove from skillet. Saute onion, celery, and bell pepper in drippings until soft, about 8 minutes. Add garlic and cook 1 min. Sprinkle with Creole seasoning and stir in cooked sausage, broth, and remaining ingredients. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally. Serve over hot cooked rice with green onions, parsley, and hot sauce.