Red Beans And Rice

• 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

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.

sausage, oil blend, onion, stalks celery, garlic, cajun seasoning, uncle ben, chicken broth, kidney beans, red gold, bay leaves, parsley, hot sauce

Taken from www.yummly.com/recipe/Red-Beans-and-Rice-514774 (may not work)