Step 1

Heat the oil in a large pot or Dutch oven over medium heat.

Step 2

If using raw andouille sausage, remove it from the casing and crumble into the pot. If using pre-cooked sausage, cut it into ½-inch slices and add to the pot. Cook over medium heat until the sausage browns slightly, about 3-5 minutes.

Step 3

Add the finely chopped green bell pepper, diced onion, and celery. Stirring frequently, cook until slightly browned, 10-12 minutes.

Step 4

Add the garlic, seasoning blend, smoked paprika, and bay leaf. Cook for two more minutes. Drain and rinse the red beans and add to pot. Add the rice and 1 ½ cups water.

Step 5

Bring to a boil, then reduce the heat, cover and simmer for 20 minutes or until the rice is tender.

Step 6

Add butter, and salt to taste. Top with flat-leafed parsley, serve and enjoy.