Red beans and rice

Cook the white rice according to the package instructions. Set aside.
Sauté Sausage:
In a large, deep skillet or Dutch oven, sauté the sliced sausage over medium heat until it’s browned and releases its flavor. Remove the sausage from the pan and set it aside.
Sauté Vegetables:
In the same pan, add the chopped onion, diced bell pepper, and diced celery. Sauté until the vegetables are softened and the onion is translucent.
Add Garlic and Spices:
Add minced garlic to the vegetables and sauté for an additional minute until fragrant. Stir in Cajun seasoning, dried thyme, smoked paprika, and the bay leaf. Mix well to coat the vegetables in the spices.
Combine Beans and Sausage:
Return the cooked sausage to the pan and add the pre-cooked red kidney beans. Stir to combine.
Pour in Broth:
Pour in the vegetable or chicken broth, ensuring that it covers the beans and sausage. Bring the mixture to a simmer.
Simmer and Season:
Allow the mixture to simmer for about 20-30 minutes, letting the flavors meld. Season with salt and black pepper to taste.
Serve Over Rice:
Serve the Red Beans and Sausage over the cooked white rice. Remove the bay leaf before serving.
Garnish and Enjoy:
Garnish with chopped green onions and fresh parsley for a burst of color and freshness. Serve hot and enjoy this comforting Red Beans and Rice dish!
Nutrition Facts (Per Serving – Serves 6):
Calories: 450
Fat: 18g
Protein: 20g
Total Carbohydrates: 55g
Dietary Fiber: 8g
Net Carbs: 47g