Cajun-Style Red Beans & Rice

Cajun-Style Red Beans & Rice


½ pound G&W fully-cooked andouille sausage, halved lengthwise and thinly sliced
1 cup chopped yellow onion
½ cup diced celery
½ cup diced red bell pepper
4 cloves garlic, minced
2 teaspoons McCormick Cajun seasoning
2 McCormick bay leaves
3 cans (16 ounces each) Dierbergs red beans, rinsed and drained
1 box (32 ounces) Wild Harvest reduced-sodium chicken broth
Crystal hot sauce
1½ cups Essential Everyday long grain rice, cooked according to package directions


In large Dutch oven over medium-high heat, cook andouille stirring occasionally for 3 minutes. Add onion, celery, bell pepper, garlic, seasoning, and bay leaves; cook stirring frequently for 5 minutes. Add beans and broth; bring to a boil. Reduce heat, cover, and simmer until mixture has thickened, about 10 minutes. Remove and discard bay leaves. Season with hot sauce. Serve over hot cooked rice.

Servings: 8
Serving Size: Nutrition not available.

Per Serving