1 tablespoon vegetable oil
1 pound cajun smoked sausage, andouille, or other smoked sausage, sliced into 1/2-inch pieces
1 onion, chopped
1 green pepper, seeded and chopped
1 rib celery, chopped
2 cloves garlic, minced
2 1/2 cups chicken broth
2 (15.5-ounce) cans red beans (or red kidney beans), drained and rinsed
2 cups instant rice
Add the vegetable oil to a large Dutch oven over medium heat. Add the sliced sausage and cook for 4 to 5 minutes.
Add the onion, green pepper, and celery. Cook 7 to 8 minutes, or until the onions are translucent. Add the garlic and cook until fragrant, about 1 minute. Add the broth and bring to a boil over medium-high heat.
Stir in the beans and rice. Reduce the heat to a simmer and add creole seasoning to taste. Cover and cook for 12 to 15 minutes, or until the rice is tender.