A traditional "Monday night" supper - This version is faster and easier but just as delicious.
- 4 links Andouille Sausage
- 2 teaspoons olive oil (for sautéing)
- 2/3 cup chopped green bell pepper
- 2/3 cup chopped yellow onion
- 2/3 cup chopped celery
- 1-1/2 cup hot water
- 2 large cubes chicken bouillon
- 1/2 teaspoon crushed garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 bay leaves
- 1/4 teaspoon cayenne pepper
- 2 Tablespoons Frank's Red Hot Sauce
- 3-1/2 cups cooked rice
- thinly sliced green onion for garnish
- 2 16-oz cans Red Kidney beans
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Cut the sausages at an angle and fry them up in a heavy kettle with just a bit of oil. Make sure they are nice and golden brown on the edges.
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While the sausages are cooking, cut up the celery, bell pepper and onion.
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Add the vegetables to the pot and sauté until they are starting to soften.
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Next add the water, bouillon and spices to the pot. Bring it to a boil.
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Some of the beans will need to be smashed to give the dish a little creaminess. Remove about 1/4 of the beans from the can and smash them with a fork. Add the whole and smashed beans to the pot.
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Simmer for about 20 to 30 minutes to thicken it all up.
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While it's simmering, cook the rice.
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I've seen this dish served with the rice on top, the rice on the bottom and the rice off to the side. I guarantee you'll be mixing it all up anyway, so you choose your serving method. Garnish with some green onions and serve with a bottle of hot sauce on the side.
Remove the bay leaves before serving.