Rockin Red Beans and Rice

• 1 lb creole sausage or 1 lb smoked sausage, sliced on bias
• 1 12 cups rice
• 4 garlic cloves, minced
• 1 medium vidalia onion, diced small
• 1 medium bell pepper, diced small
• 2 stalks celery, diced small
• 1 (15 ounce) canorganic diced tomatoes, with juice
• 2 (15 ounce) cans red kidney beans, rinsed well
• 12 cup medium dark roux, made beforehand
• 14 teaspoon fresh oregano, minced
• 14 teaspoon fresh thyme, minced
• 2 medium bay leaves, whole
• to taste creole seasoning
• to taste salt and pepper
• 2 dashes Worcestershire sauce
• to taste hot sauce (Lousianne, Tabasco, or Crystal)

1. Brown the sausage in a pan and drain excess oil on paper towels.
2. Start your rice now and itll be ready to go by the time you finish the rest.
3. (To make rice, double the quanity of liquid for example for this you will need 3 cups of liquid, put the heat to low and let simmer for 20 minutes).
4. In a medium sauce pot heat up your roux without burning to medium/medium high, and then throw in your holy trinity as it is called in the south (onion, green pepper, and celery).
5. Add a little salt and sweat them until nice and tender.
6. (about 5-10 minutes).
7. Then add garlic and fresh herbs and cook over medium for another couple of minutes.
8. Add in your tomatoes with juice, cooked sausage, and drained/rinsed kidney beans.
9. At this point if yours is too thick add about a half cup of water.
10. Season with creole seasoning, Worcestershire sauce, and hot sauce.
11. Cover and simmer over medium low heat for about 15 minutes until your rice is done or even a little longer till the flavors come together.
12. Serve in a bowl over rice and enjoy!

creole sausage, rice, garlic, vidalia onion, bell pepper, stalks celery, tomatoes, red kidney beans, dark roux, fresh oregano, fresh thyme, bay leaves, creole seasoning, salt, worcestershire sauce

Taken from www.food.com/recipe/rockin-red-beans-and-rice-372415 (may not work)