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Ingredients:
- 1tablespoon oil
- 2-3 Andouille Sausage
- 2 stalks celery (diced)
- 1 green pepper (diced)
- 1 small onion (diced)
- 4 clove garlic
- 1 tablespoon Cajun seasoning
- 1 teaspoon paprika
- 1 bay leaf
- 1 (14oz.) can kidney beans
- 1/2 cup white rice
- 2 tablespoons butter
- 1/4 cup flat leaf parsley (chopped)
- Salt to taste
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Directions:
- Heat oil in a large pan or Dutch over medium heat
- If using pre-cooked sausage cut into 1/2 inch slices and add to the pot - cook over medium heat until browned.
- Add finely chopped green pepper, diced onion and celery, stir frequently until slightly browned 10-12 minutes
- Add garlic, seasoning blend, paprika and bay leaf. Cook for 2 minutes
- Drain and rinse the kidney beans and add to pot.
- Add the rice and 1 1/2 cups water.
- Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.
- Add butter and salt to taste, top with parsley
- Serve
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