Red Beans and Rice

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 pound smoked sausage, cut into 1/4-inch slices
• 1 tablespoon Neelys Dry Rub
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 (12-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 2 bay leaves
• 4 cups chicken stock
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• Pinch salt

1. In a large skillet heat the vegetable oil over medium-high heat.
2. Saute the onion, celery, green bell pepper, and garlic until tender.
3. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper.
4. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves.
5. Let simmer uncovered on low for 1 1/2 hours.
6. Stirring occasionally and adding water, if necessary.
7. While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat.
8. Cover and let cook for 15 minutes.
9. Once the rice is cooked, let stand for 5 minutes.
10. Serve with the red beans.

vegetable oil, onion, celery, green bell pepper, garlic, sausage, rub, thyme, salt, red beans, chicken stock, bay leaves, chicken stock, longgrain rice, vegetable oil, salt

Taken from www.foodnetwork.com/recipes/patrick-and-gina-neely/red-beans-and-rice-recipe.html (may not work)