ANDOUILLE SAUSAGE & CHICKEN STEW

½ cup vegetable oil

3 cups onions, chopped

1 cup red peppers, chopped

3 teaspoons salt

1 ¼ teaspoons cayenne pepper

1 package Bean's Andouille Sausage, sliced

1 ½ lbs boneless chicken, cut in bite-sized pieces

3 bay leaves

3 cups white rice, medium grain

6 cups water

1 cup green onions, sliced

     Heat the oil in a large pot over medium heat.  Add the onions, peppers, 2 teaspoons of salt and 1 teaspoon of cayenne pepper.  Cook for about 20 minutes, stirring often, until well browned.  Add the Andouille Sausage and cook for 10 to 15 minutes, stirring often.

     Season the chicken with 1 teaspoon of salt and ¼ teaspoon cayenne.  Add the chicken and bay leaves to the pot.  Cook for 8 to 10 minutes.  Add the rice and stir for 2 to 3 minutes.  Add the water, stir to combine and cover.  Cook over medium heat for 30 to 35 minutes without stirring, until the rice is tender and the liquid has been absorbed. 

     Remove from heat and let stand, covered, for 2 to 3 minutes.  Remove the bay leaves, stir in the green onions and serve.  Serves 6.

ANDOUILLE & POTATO SKILLET SUPPER

6 strips bacon

4 cups red potatoes, chopped

1 large red or yellow bell pepper, chopped

2 cups onion, chopped

1 package Bean's Andouille Sausage, sliced

1 cup whole Green Giant whole kernel sweet corn niblets

Salt, Pepper & Cayenne Pepper to taste

     Fry the bacon in a large pan until crisp and remove from the pan, leaving the drippings in the pan.  Add the potatoes, peppers,  and onion, and sauté over medium-low heat until the potatoes start to soften.  Add the corn and sausage and continue to cook until the potatoes are done and the mixture is heated through.

     Crumble the bacon strips and add.  Season to taste with the salt, pepper, and cayenne pepper.

     Serves 6.

Louisiana Red Beans & Andouille Stew

1 lb dry kidney beans

¼ cup olive oil

1 large onion, chopped

1 red or orange bell pepper, chopped

2 tablespoons minced garlic

2 stalks celery, chopped

2 teaspoons salt

2 bay leaves

½ teaspoon cayenne pepper

1 teaspoon dried thyme

¼ teaspoon dried sage

1 teaspoon Cajun seasoning

5 cups water

1 tablespoon fresh parsley, chopped

1 tablespoon fresh thyme

1 pkg W. A. Bean Andouille sausage, sliced

2 cups long grain white rice, cooked

     Rinse beans and soak overnight in water.

     In a large pot, heat the oil over medium heat.  Add the onion, bell pepper, garlic and celery and saute until softened.  Rinse the beans and add along with the water.  Add the salt, bay leaves, cayenne pepper, thyme, sage and Cajun seasoning.  Bring to a boil, cover and reduce the heat to medium low.  Simmer for 2 ½ hours.  Add the sausage, parsley and fresh thyme and continue to simmer for 30 minutes.

     Serve over rice.