3 tablespoons vegetable oil, divided
1 pound Conecuh Hickory Smoked Sausage, sliced 1/2 inch thick
1/2 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 teaspoons minced garlic
1 (15-ounce) can dark red kidney beans, drained and rinsed
1 (15-ounce) can light red kidney beans, drained and rinsed
1 (15-ounce) can diced tomatoes, undrained
21/2 teaspoons Creole seasoning
1 tablespoon chopped fresh thyme
2 teaspoons paprika
Hot cooked rice, to serve
1. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage; cook, stirring occasionally, until browned; remove from pan using slotted spoon. Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic to pan. Cook, stirring frequently, until tender, about 10 minutes. Add beans, sausage, tomato, Creole seasoning,…
