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Add oil to a deep saute pan (with lid) on medium heat.
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Add sliced sausage. Cook 4-5 minutes.
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Add onions, green pepper, and celery. Cook 7-8 minutes.
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Pour in the chicken broth and bring to a boil. Continue to cook over medium heat.
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Pour in the red beans stirring in the rice.
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Lower the heat and allow to simmer. Add garlic salt and Tony Chachere's Creole Seasoning.
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Cover while continuing to cook for 15 minutes or until rice is tender.
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Serve in a bowl with hot cornbread.