Creole Red Beans and Rice
Makes 4 to 6 servings
  • 2 tablespoons vegetable oil
  • 1 (14-ounce) package smoked sausage, cut into ¼-inch-thick slices
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 1 (16-ounce) can red beans, rinsed and drained
  • 1 (15-ounce) can tomato sauce
  • 1 cup chicken broth
  • ⅓ cup chopped green onion
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon Creole seasoning
  • 1 teaspoon chili powder
  • Hot sauce
  • Hot cooked rice
  1. In a 12-inch skillet, heat oil over medium-high heat. Add sausage, onion, bell pepper, and garlic; cook, stirring frequently, until sausage is browned, about 8 minutes; drain.
  2. Stir in beans, tomato sauce, broth, green onion, parsley, Creole seasoning, and chili powder, and bring to a boil. Reduce heat, and simmer, stirring occasionally, for 20 minutes. Stir in hot sauce to taste. Serve with rice.
Recipe by Paula Deen Magazine at