Step 1

Brown the sausage. Heat a large, heavy-bottomed Dutch oven or pot over high heat. Add 1 tablespoon of olive oil and swirl to coat the bottom of the pot. Once hot, add the sausage to the in a single layer and cook for 1-2 minutes before flipping to brown on the other side (see notes). Remove sausage from the skillet and set aside.

Step 2

The "holy trinity" (mirepoix). To the same pot over medium-low heat add the last tablespoon of olive oil. Stir in the minced onions, bell pepper, and celery, mixing well to combine. Sauté for 8-10 minutes, stirring frequently. Add the minced garlic, Cajun seasoning, cayenne pepper, thyme, salt, and black pepper. Mix well and continue to cook for 1 minute.

Step 3

Red beans and broth. Add in the drained red beans, bay leaves, and broth (or water) to your pot. Mix well to combine and add additional liquid if needed. Increase heat and bring the red beans to a low boil. Immediately reduce heat to low, cover, and simmer for 15 minutes.

Step 4

Return the sausage. Return the sausage back to the pot and continue to simmer for 5-10 minutes more. Season with additional salt and pepper, to taste.

Step 5

Serve. Serve approximately 1 cup of beans and sausage in a shallow bowl topped with approximately equal amounts of rice. Garnish with fresh chopped parsley or green onions, if desired.