Savory Red Beans and Rice with Andouille Sausage

In a saucepan over medium heat, combine the long grain white rice with 2 cups of water. Bring to a boil, then cover, reduce heat to low, and cook for about 20 minutes. Remove from heat and keep the rice covered.

In a large stockpot or Dutch oven, heat the extra virgin olive oil over medium heat. Add the sliced smoked andouille sausage and cook until it starts to brown.

Add the diced onion, diced green bell pepper, and chopped celery, and cook for 5-6 minutes, until the vegetables start to soften.

Stir in the minced garlic and cajun seasoning. Cook for 30 seconds to 1 minute until fragrant.

Pour in the chicken broth and mix in the drained and rinsed red kidney beans.

Add the cayenne, ground sage, bay leaf, salt, and ground black pepper, and stir to combine.

Bring the mixture to a boil, then cover and reduce the heat to low. Cook covered for 15 minutes.

Remove the lid and continue to cook, stirring occasionally. Using a wooden spoon, gently mash some of the beans to help thicken the dish.

Serve the bean mixture over the cooked rice and garnish with chopped fresh parsley.