Red Beans and Rice with Andouille Sausage

Ingredients

• 1 pound andouille sausage sliced
• 1  bay leaf 
• 46.5 oz beans red drained canned (not )
• 15 oz canned tomatoes diced with juice canned
• 2  celery stalks chopped
• 3 cups rice cooked
• 1.5 teaspoons creole seasoning 
• 4 cloves garlic chopped
• 1  bell pepper green seeded chopped
• 1 cup chicken broth low-sodium
• 2 tablespoons olive oil 
• 1 large onion coarsely chopped

Equipment

• bowl
• frying pan

Directions

1. Warm olive oil in a large pan over medium heat. Saut onion, sausage, bell pepper, celery and garlic until vegetables are tender and browned, about 15 minutes.
2. Add creole seasoning; saut 1 minute.
3. Add tomatoes with their juice. Turn heat to high; scrape up any browned bits in bottom of pan.
4. Stir in chicken broth, beans with liquid and bay leaf; bring to a boil. Lower heat, partially cover and simmer, stirring often, until sauce reduces and thickens, 30 minutes.
5. Divide rice among bowls, spoon bean mixture on top and serve.