Yield: 8 to 10 servings
3 tablespoons vegetable oil, divided
1(1-pound) package smoked sausage, cut into 1-inch pieces
½ cup chopped Vidalia onion
½ cup chopped celery
½ cup chopped green bell pepper
2 teaspoons minced garlic
1 (15-ounce) can dark red kidney beans
1 (15-ounce) can light red kidney beans
1 (15-ounce) can diced tomatoes
2½ teaspoons Creole seasoning
2 teaspoons paprika
3 cups chicken broth
3 cups quick-cooking rice
Garnish: fresh thyme
1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage, and cook, stirring occasionally, until browned; remove from pan and set aside.
2. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Cook, stirring often, until tender, about 10 minutes. Add beans, reserved sausage, tomatoes, Creole seasoning, and paprika; simmer for 10 minutes.
3. In a medium saucepan, bring broth to a boil. Add rice, stirring to combine; remove from heat, and cover for 5 minutes. Add rice to bean mixture. Serve warm. Garnish with thyme, if desired.