16 ounces All-Natural Andouille Sausage
1 1/2 cups rice - white or brown
1 1/2 cups water
1 1/2 cup vegetable or chicken broth
1 tablespoon olive oil
1 medium yellow onion, diced
2 medium green bell peppers, chopped
4 ribs celery, diced
2 clove garlic, minced
1-2 teaspoon dried thyme
1(16 ounce) can Dark Red Kidney Beans, drained and rinsed
4 green onions, thinly sliced
salt and pepper, to taste
Prepare the sausage by browning it on all sides. When it is browned and cooked through, set aside on a cutting board until cool enough to handle. Then, slice into rounds about 1/4 to 1/2 an inch thick, according to your preference. Set aside.
Prepare the rice as instructed according to the package, using 1 1/2 cups water and substituting the remaining amount of water what you would use with the 1 1/2 cups vegetable or chicken broth.
In a cast iron skillet or sauté pan, heat the oil over medium heat. Add the onion and sauté for 5 - 7 minutes, or until tender. Add the garlic, celery, green bell peppers, Cajun seasoning and thyme and sauté for 2 more minutes. Set aside.
In a large bowl, combine the cooked rice, cooked and sliced sausage, kidney beans, the sautéed vegetable mixture, and the green onions. Taste for seasoning and add salt and pepper, if desired. Serve immediately.
If you'd like to make this ahead of time and reheat it, place the assembled recipe in an oven safe casserole dish (grease the bottom and sides with butter or oil first) and store in the refrigerator for up to a day. To reheat, cover with foil and heat in a 375 degree oven until heated through.