Red Beans And Rice

• 1 large onion, finely diced
• 3 to 4 stalks celery, finely diced
• 1 large green or red bell pepper, finely diced
• 1 tablespoon unsalted butter or olive oil
• 3 tablespoons Cajun seasoning
• 1 pound smoked sausage, cubed
• 1 pound boneless chicken breast, cubed
• 2 to 2 1/2 pounds red beans, soaked overnight
• 2 tablespoons fresh garlic, minced
• 4 cups chicken broth or stock
• 3 bay leaves
• 2 teaspoons red wine vinegar
• 30 ounces (2 cans) tomato sauce
• 1 1/2 tablespoons chopped parsley

1. Mix the onion, celery and bell peppers together. In a large stock pot, heat 1 tablespoon butter or olive oil, then add 1/2 the onion/celery/bell pepper mix, 1 tablespoon Cajun seasoning, smoked sausage and chicken. Heat over medium-high heat for 7 to 10 minutes, or until the vegetables start to soften and gain color. Add the beans to the pot and heat for five minutes, stirring occasionally. Add the chicken broth, red wine vinegar, garlic, bay leaves, remaining Cajun seasoning and remaining onion/celery/bell pepper.
2. Bring to a boil, reduce the heat and simmer on low for 2 hours. During the first hour, only occasionally stir the mixture and ensure the beans are covered with liquid at all times. During the second hour, stir more often to ensure no sticking occurs as the beans will have absorbed most of the liquid by then. After two hours of heating, add the tomato sauce and parsley, then cook for another 30 minutes, stirring occasionally.
3. Serve over rice and with a side of your favorite Louisiana Hot Sauce.

onion, stalks celery, green, unsalted butter, cajun seasoning, sausage, chicken breast, red beans, fresh garlic, chicken broth, bay leaves, red wine vinegar, tomato sauce, parsley

Taken from www.epicurious.com/recipes/member/views/red-beans-and-rice-1237526 (may not work)