Red Beans and Rice

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A hearty southern classic. Serve with cornbread and a spinach salad or some roasted veggies for a warming family meal.

Serves

4-6

2 medium onions, chopped (about 1 cup)
1/2 cup diced Andouille sausage (or any good smoked sausage)
1 tablespoon vegetable oil
1 large rib celery, diced (about 3/4 cup)
1/2 large green pepper, seeded and diced (about 1/2 cup)
1 clove garlic, minced
3/4 teaspoon Tabasco sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon ground white pepper
4 Roma tomatoes, diced
1/2 cup tomato sauce
1 1/2 ounces Glace de Poulet Gold® dissolved in 2 cups hot water (Fond de Poulet Gold® may also be used)
2 cans (15 ounces) kidney beans, rinsed and drained
Salt
1 cup long grain white rice
1/3 cup chopped green onion, white and green parts

In a large saucepan set over medium heat, sauté the onion and sausage in the vegetable oil until the onion is just translucent, 3 to 5 minutes.
Add the celery and green pepper and cook until the vegetables are tender.
Add the garlic, Tabasco, thyme, oregano, bay leaf, black pepper, white pepper, and stir to combine; then add the tomatoes and tomato sauce.
Add the diluted Glace de Poulet Gold®, beans, and season with salt. Bring the mixture to a simmer, then stir in the rice and green onion. Return to a simmer, cover, and reduce the heat to low.
Cook for 20 minutes, until the rice is tender, then remove from the heat and let the rice stand, covered, for 5 minutes. Season with additional salt and pepper to taste and serve.