Southern Comfort Beans and Rice

In a large, 6-quart Dutch oven or pot with high sides, heat the extra virgin olive oil over medium heat.

Add the chopped green bell pepper, chopped celery, and chopped onion. Season with 1 teaspoon of Cajun seasoning, then sauté with the lid on, stirring occasionally, until vegetables are nearly tender, about 5 minutes.

Increase heat to medium-high, then add the sliced Andouille sausage. Continue sautéing with the lid off until the sausage is slightly browned and the vegetables are tender, about 5 more minutes.

Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.

Stir in the white rice, drained red beans, gluten-free chicken broth, 1/2 teaspoon of Cajun seasoning, and salt. Turn heat up to high to bring the broth to a simmer.

Place the lid back on and reduce heat to medium-low. Simmer for 20 minutes, or until the rice is cooked through and has absorbed the liquid.

Remove the pot from the heat and let sit for 5 more minutes, covered, before removing the lid and fluffing the rice with a fork.

Taste and adjust seasoning if needed, then serve.