RED BEANS AND RICE

By avpeters

Ingredients

• Rice:
• • 1 tablespoon vegetable oil
• • 1 medium onion, chopped
• • 2 ribs celery, chopped
• • 1 green bell pepper, chopped
• • 2 cloves garlic, minced
• • 1/2 pound smoked sausage, cut into 1/4-inch slices
• • 1 tablespoon Neelys Dry Rub
• • 1 teaspoon dried thyme
• • Salt and freshly ground black pepper
• • 2 (12-ounce) cans red beans, drained and rinsed
• • 3 cups chicken stock
• • 2 bay leaves
• • 4 cups chicken stock
• • 2 cups long-grain rice
• • 1 tablespoon vegetable oil
• • Pinch salt

Preparation

Step 1

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.