Tuesday, October 16, 2007

Red Beans and Sausage

2 lbs Hickory Smoked Sausage- sliced
1 Red Bell Pepper- chopped
1 Green Bell Pepper- chopped
3 Celery Ribs- chopped
1 cup Onion- chopped
4 Garlic Cloves- minced
3 (15 oz) can Red Beans- drained
1 (15 oz) can Tomato Sauce
1 2/3 cups Water
3 tbsp Sweet Pepper Sauce
1 tbsp Worchestershire Sauce
2 tsp Hot Sauce
1 1/2 cups Uncooked Long Grain Rice

Cook sausage in a dutch oven over medium-high heat about 5 minutes, stirring until sausage is brown. Remove sausage, and drain on paper towels, reserving 1 tbsp drippings in Dutch oven. Saute bell peppers and next three ingredients in hot drippings 5 minutes until tender. Stir in red beans and next five ingredients. Bring to a boil, reduced heat, and simmer 15 minutes. Stir in sausage. Simmer and cover 1 1/2 hours. Prepare rice according to package directions. Serve red beans over hot cooked rice.

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