"This family favorite was my mom's recipe!"
1 cup Basmati Rice
2 Tbsp Bacon Up® Bacon Grease
1 12.8 oz package Smoked Andouille Sausage thinly sliced
2 medium Sweet Onions diced
1 bunch Green Onions diced
1 Green Bell Pepper diced
2 ribs Celery diced
2 Tbsp Tomato Paste
3 cloves Garlic minced
2 Tbsp Cajun Seasoning
3 15-oz cans Red Beans drained and rinsed
3 cups Chicken Stock
1 tsp Hot Sauce
1 Bay Leaf
1/4 tsp Cayenne Pepper
1/2 tsp Oregano
1/2 tsp Thyme
1 Tbsp Worcestershire Sauce
Kosher Salt to taste
Black Pepper freshly ground, to taste
2 Tbsp Fresh Parsley Leaves chopped
Stockpot or Dutch oven
In a large saucepan with 2 cups of water, cook rice according to package instructions; set aside.
In a large stockpot or Dutch oven, heat Bacon Up over medium heat. Working in batches, add sausage and cook, stirring frequently, until sausage is lightly browned – about 3-4 minutes; set aside.
Add onions, bell pepper, and celery. Cook, stirring occasionally, until tender – about 3-4 minutes.
Stir in tomato paste, garlic, spices, and Cajun seasoning until fragrant – about 1 minute.
Stir in red beans, chicken stock, hot sauce, Worcestershire sauce, bay leaf and sausage; season with salt and pepper to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes.
Uncover and continue to simmer until reduced – an additional 15 minutes.
Using a wooden spoon, mash beans until slightly thickened; if desired, season again with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with parsley, if desired.