CookingWithGeorgeAndFriends.com
Week 32 Recipe
RED BEANS & SAUSAGE
With cooler weather approaching, we start thinking of eating hearty soups and stews. This recipe is a favorite in the South. You can kick up the "heat" of the dish by using hot sausage, but I found the hot sauce gave it enough spice to please my pallet.
TOOLS
• Cutting Board
• Knife
• Large Spoon
• Dutch Oven		   INGREDIENTS
• 2 lbs hickory-smoked sausage, sliced
• 1 red bell pepper, finely chopped
• 1 green bell pepper, finely chopped
• 3 celery ribs, finely chopped
• 1 cup chopped onion
• 4 garlic cloves, minced
• 2 (16 oz) cans red beans, drained
• 1 (29 oz) can tomato sauce
• 1 2/3 cups water
• 3 tbsp sweet pepper sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp hot sauce
• 1 ½ cups uncooked, long-grain rice
PREPARATION:

Cook sausage in a Dutch oven over medium heat for about 5 minutes, stirring until sausage is browned. Remove sausage and drain on paper towels, reserving 1 tbsp dripping in Dutch oven. Saute bell peppers, celery, onion and garlic in drippings 5 minutes or until tender. (Add a little olive oil, if needed, to prevent ingredients from sticking) Stir in red beans, tomato sauce, Worcestershire sauce, pepper sauce & hot sauce. Bring to boil; reduce heat and simmer 15 minutes. Stir in the sausage. Cover & simmer 1 ½ hours.

Prepare rice according to package directions. Serve red beans and sausage over hot, cooked rice.

HINTS: I laid out all the ingredients and while the sausage was cooking, I had just enough time to chop the veggies and measure out the liquids. I served this with toasted garlic bread.