3 tablespoons vegetable oil, divided
1(1-pound) package smoked sausage, cut into 1-inch pieces
½ cup chopped Vidalia onion
½ cup chopped celery
½ cup chopped green bell pepper
teaspoons minced garlic
2 Bay Leaves
(15-ounce) can dark red kidney beans
(15-ounce) can light red kidney beans
(15-ounce) can diced tomatoes
2½ teaspoons Creole seasoning
teaspoons paprika
cups chicken broth
cups quick-cooking rice
In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add sausage, and cook, stirring occasionally, until browned; remove from pan and set aside.


 Add remaining 2 tablespoons oil, onion, celery, bell pepper, and garlic. Cook, stirring often, until tender, about 10 minutes. Add beans, reserved sausage, tomatoes, Creole seasoning, and paprika and bay leaves; simmer for 10 minutes. 


In a medium saucepan, bring broth to a boil. Add rice, stirring to combine; remove from heat, and cover for 5 minutes. Add rice to bean mixture. Serve warm.