1 tablespoon olive oil2 celery ribs, sliced1 medium onion, chopped1 medium green pepper, chopped1 package (14 ounces) smoked sausage, sliced1 carton (32 ounces) reduced-sodium chicken broth1 can (16 ounces) kidney beans, rinsed and drained1-1/4 cups uncooked rice (not minute/instant)1/3 cup tomato paste1 bay leaf1-1/2 teaspoons Cajun seasoning1/4 teaspoon cayenne peppersalt & pepper to tasteHot pepper sauce, optionalIn a Dutch oven, heat oil over medium-high heat. Add celery, onion and green pepper; cook and stir until crisp-tender, 3-4 minutes. Add sausage; cook until browned, 2-3 minutes. Stir in broth, beans, rice, tomato paste, bay leaf, Cajun seasoning and cayenne pepper. Bring to a boil; reduce heat. Simmer, uncovered, until rice is tender and liquid is absorbed, 15-20 minutes, stirring occasionally. Add more liquid if rice is not cooked through. Discard bay leaf. If desired, serve with pepper sauce.
