Paula Deen LMRO01A Instruction Manual & Recipes page 14

RED B EANS A ND R ICE W ITH A NDOUILLE S AUSAGE
Ingredients
3 t ablespoons b acon f at, l ard, o r o live o il
1 3 /4 c ups a ndouille s ausage, c hopped
1 y ellow o nion, c hopped
1 g reen b ell p epper, c hopped
2 c elery s talks w ith l eaves, c hopped
3 c loves g arlic, fi nely c hopped
2 t easpoons g round c umin
1 t easpoon d ried t hyme
3 c ups c ooked o r c anned r ed b eans, d rained a nd r insed
1 c up o f b eef s tock
1 c up t omato s auce
1 1 /2 t easpoons s alt
1 t easpoon h ot s auce
3 b ay l eaves
6 c ups c ooked r ice
3 t ablespoons c hopped f resh p arsley, f or g arnish
1/4 c up s callions, s liced
PreparaLon
1. Heat r oaster t o 3 75°F d egrees. A dd f at o r o il.
2. Add s ausage a nd c ook u nAl g olden, 5 t o 7 m inutes.
3. Add o nion, b ell p epper, c elery, a nd g arlic. C ook, s Arring, u nAl
soRened, 5 t o 7 m inutes. S Ar i n c umin a nd t hyme a nd c ook f or
1 m inute.
4. Add b eans, s tock, t omato s auce, s alt, h ot s auce, a nd b ay l eaves.
Bring t he m ixture t o a b oil. I mmediately r educe t o 3 00°F
degrees, c over, a nd c ook f or 3 0 m inutes.
5. Remove a nd d iscard t he b ay l eaves.
6. Serve o ver t he r ice, t opped w ith t he s callions. G arnish w ith t he
parsley.
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