Red Beans & Rice

1 packet Classic Cajun dip mix
1/4 cup shredded cheddar cheese
2 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups chopped bell pepper
1 lb. kielbasa or andouille sausage sliced in 1/4” pieces
1 lb. canned kidney beans, drained, reserve juice

Heat 2 tbsp. oil in skillet. Saute celery, onion, and peppers. Remove when tender. Brown sausage.
Add onion mixture, mix, and kidney beans. If dry, add reserve juice from beans. Heat. Top with
shredded cheddar cheese. Serve over cooked rice.

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