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Red beans and rice with sausage
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| 1 tbs | vegetable oil |
| 1 medium | chopped onion |
| 2 ribs | chopped celery |
| 1 | green bell pepper chopped |
| 1/2 pound | smoked sausage |
| 1 tbs | neelys dry rub |
| 1 tsp | dried thyme |
| 2 12 oz can | red beans drained and rinsed |
| 3 cups | chicken stock |
| 2 | bay leaves |
| Rice | |
| 4 cups | chicken stock |
| 2 cups | long grain rice |
| 1 tbs | vegetable oil |
| Pinch | salt |
In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.
While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.
Read more at: http://www.foodnetwork.com/recipes/patrick-and-gina-neely/red-beans-and-rice-recipe/index.html?oc=linkback
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