Cooking Time: 30 Minutes
2 tablespoons canola oil
24 oz Andouille sausage, sliced in 1/2 inch pieces
1 yellow onion, diced
2 celery stalks, diced
1 green bell pepper, seeded, steam removed and diced
4 large garlic cloves, finely diced
2 15.5 oz cans of red kidney beans
2 teaspoons onion salt
1/2 teaspoon ground pepper
2 tablespoons Tabasco sauce
1 1/2 cups chicken stock
1 cup water
1 cup white, long grain rice
2 tablespoons butter
1 tablespoon parsley leaves
Heat 1 tablespoon of canola oil in a large sauce pan. Add the sliced sausage and cook until the sausage is brown. About 5 minutes. Remove the sausage with a slotted spoon and set aside.
Add another 1 tablespoon of canola oil and sauté onion, celery, and green bell pepper for 3 minutes or until they begin to soften. Add the garlic and cook for another 5 minutes.
Stir in the cooked sausage, beans, onion salt, pepper and Tabasco and simmer while cooking the rice.
Bring the chicken stock and water to a rapid boil. Add the rice and butter and return to a boil. Then reduce to a simmer, cover and cook for 20-25 minutes until the rice has absorbed all the liquid.
Fold the rice and beans together. Garnish with parsley.