1 pound smoked sausage, sliced in thin rounds
2 tablespoons olive oil
1 green pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
3 celery stalks, chopped
2 cans red beans, undrained
1 tablespoon Creole seasoning Cooked white rice

In a skillet, brown smoked sausage. Set aside. In a separate skillet, heat olive oil and sauté green pepper, onion, garlic and celery until tender. Add sausage and red beans. Stir in Creole seasoning, and cook until simmering. Serve over hot cooked white rice.