Easy to make and full of flavor, red beans and rice is made even better with the addition of our Conecuh sausage.
Servings: 8
Ingredients
- 3 tbsp vegetable oil divided
- 1 lb Conecuh Hickory Smoked Sausage sliced 1/2 thick
- 1/2 cup chopped yellow onion
- 1/2 cup chopped celery
- 1/2 cup chopped green bell pepper
- 2 tsp minced garlic
- 1 (15-ounce) can dark red kidney beans drained and rinsed
- 1 (15-ounce) can light red kidney beans drained and rinsed
- 1 (15-ounce) can diced tomatoes undrained
- 2 1/2 tsp Creole seasoning
- 1 tbsp fresh chopped thyme
- 2 tsp paprika
- hot cooked rice to serve
Instructions
- In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned.
- Remove browned sausage from pan using slotted spoon. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic to pan. Cook, stirring frequently, until tender, about 10 minutes.
- Add beans, sausage, tomato, Creole seasoning, thyme, and paprika; simmer 10 minutes.
- Serve with rice.
Tried this recipe?Let us know how it was!
This was really tasty!!! Definitely will make this again.
Absolutely delicious
Love, love, love it!
Simple and delicious! We live in south Florida and only buy conecuh! Grilled, breakfast, recipes—can’t beat the flavor. I wanted seconds and thirds…hearty and not mushy like some recipes.