The “Holy Trinity” of Cajun cooking featured here. Adjust or leave out the spice out if you want!

~ 12 oz or 1 lb smoked sausage (or andouille sausage for extra spice!)
2 tbsp olive oil
1 onion, diced
2 ribs celery, diced
1 big green pepper, diced
1 jalapeno, seeded & diced (optional)
1 tsp minced garlic
1.5 Tbsp Cajun seasoning (optional or use less)
1/4 or 1/8 tsp cayenne pepper (optional)
2 tsp thyme
1 tsp salt
1/2 tsp pepper
2 can red kidney beans, drained
2 bay leaves
2 cups chicken broth

1. Slice sausage into 1/2″ rounds. Brown in a sauté pan or skillet over medium heat with 1 Tbsp olive oil. Set sausage aside. Use another Tbsp of oil to sauté veggies until soft, about 8-10 minutes.
2. Add garlic and seasonings, cook 1 min.
3. Add beans and broth. Bring to a boil, reduce and simmer ~15 min.
4. Return sausage to pan and simmer everything on medium low 5-10 min.
5. Serve with rice.