Mardi Gras Red Beans and Rice Soup with Andouillie Sausage

2 Tbsp olive oil
9 ounces (3 links) turkey or chicken andouillie sausage, diced into 1/2-inch chunks
2 cups medium chopped yellow onion (about 1 large)
3 cloves garlic, minced
1 Tbsp Creole seasoning (purchased or use the recipe below)
Two 15 1/2-ounce cans low-sodium red kidney beans, drained and rinsed
2 cups chopped celery (about 4 medium stalks)
1 1/2 cups chopped green or red bell pepper (about 1 large)
6 cups low-sodium chicken broth
1 Turkish bay leaf
1 1/2 cups cooked brown rice (1/2 cup uncooked produces 1 1/2 cups cooked)

CREOLE SEASONING
Start to finish 5 minutes; makes about 1/3 cup

1Tbsp plus 1 tsp hot paprika
1 Tbsp garlic powder
1 1/2 tsps onion powder
1 1/2 tsps cayenne
1 1/2 tsps dried oregano
1 1/2 tsps dried thyme
1 tsp ground black pepper
1 tsp kosher salt

In a small bowl combine all ingredients.
Store in an airtight container for up to 6 months.

This soup is even better a few days later, and it freezes well. Feel free to add extra chicken broth or water if you would like it to be even soupier.

In a large saucepan over medium, heat the oil. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a bowl.
Add the onion to the saucepan and cook, stirring occasionally, until golden, about 5 minutes. Add the garlic and Creole seasinging and cook, stirring, 1 minute.
While the onion and garlic are cooking, mash 1 cup of the kidney beans with a potato masher or fork, then add them to the saucepan. Add the celery, bell pepper, remaining whole beans, chicken broth and bay leaf. Bring the mixture to a boil, then reduce to a simmer and cook for 15 minutes, stirring occasionally.
Stir in the reserved sausage and the cooked rice. Cook until heated through. Discard the bay leaf before serving.

Serving Size: 8 1-cup servings