Yield: 8 to 10 servings


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

teaspoons minced garlic

(15-ounce) can dark red kidney beans

(15-ounce) can light red kidney beans

(15-ounce) can diced tomatoes

2½ teaspoons Creole seasoning

teaspoons paprika

cups chicken broth

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.