This easy-to-prepare dish is a variation on the classic Cajun red beans and rice. It has other vegetables added to the mix, and it’s not quite as spicy.
1 tablespoon olive oil
1 pound Chaurice links or purchased sausage
1/2 pound Hot Italian Sausage links or purchased sausage
1 medium onion, chopped
1 celery rib, chopped
1/2 green bell pepper, seeds and ribs removed, chopped
3 garlic cloves, minced
13/4 cups Chicken Stock or purchased low-sodium stock
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can kidney beans, drained and rinsed
1 (10-ounce) package frozen cut green beans, thawed
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme or 1 teaspoon dried
1 bay leaf
Salt and freshly ground black pepper to taste
Hot red pepper sauce to taste
2 to 3 cups cooked white rice, hot
1. Heat oil in a deep skillet over medium-high heat. Prick sausages, and add them to the skillet. Brown sausages well on all sides, turning frequently with tongs. Remove sausages from the skillet, and set aside.
2. Add onion, celery, green bell pepper, and garlic to the skillet. Cook over medium-high heat, stirring frequently, for 3 minutes, or until onion is translucent.
3. Add stock, tomatoes, beans, parsley, thyme, and bay leaf, and bring to a boil over medium-high heat. Return sausages to the skillet, bring to a boil, and simmer over low heat, uncovered, for 10 minutes, or until sausages are cooked through. Add green beans, and simmer 5 minutes. Remove and discard bay leaf, and season to taste with salt, pepper, and hot red pepper sauce. Serve immediately over rice.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.