I can remember my parents making this dish when I was younger. It has long been a family favorite. This is perfect for a Fall evening dinner.
Red Beans and Rice with Sausage:
2 Tbsp. butter 1/2 cup finely diced celery 1/4 cup finely diced onion 1/4 cup finely diced green bell pepper 1 16oz. can New Orleans style kidney beans, drained 1 lb. pkg. smoked sausage, cut into 1/2 inch cubes 1 101/2 oz. can beef broth 1/4 cup water 1 tsp. garlic powder 1 tsp. dried oregano 1/4 tsp. white pepper 1/4 tsp. ground red pepper 1 1/2 cups Minute rice
Melt butter in large Dutch oven over medium heat. Saute celery, onion, and green pepper until veggies soften. Stir in beans, sausage, broth, water, and seasonings. Bring to a boil. Stir in rice. Cover and remove from heat. Allow to stand for 5 minutes.