Jazz great Louis Armstrong used to sign his letters “red beans and ricely yours.” You may adopt his phrase after trying this spicy version of the Louisiana classic. Serve with a bowl of cole slaw.
1 pound Andouille Sausage or purchased andouille
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 green bell pepper, seeds and ribs removed, and finely diced
1 tablespoon smoked Spanish paprika
1 (14.5-ounce) can diced tomatoes, undrained
1 (8-ounce) can tomato sauce
1 chipotle chile in adobo sauce, drained and finely chopped
2 (15-ounce) cans kidney beans, drained and rinsed
Salt and freshly ground black pepper to taste
2 to 3 cups cooked white rice, hot
1. Preheat the oven broiler and line a broiler pan with heavy-duty aluminum foil. Prick sausages on all sides, and broil 4 to 6 inches from the broiler element for 3 to 5 minutes, or until browned, turning them with tongs to brown on all sides; if using purchased uncooked andouille, cook for 5 to 7 minutes or until cooked through. Allow sausages to sit for 5 minutes, then cut them into 1/2-inch pieces, and cover sausage with foil to keep warm.
2. Heat oil in a large skillet over medium heat. Add onions, garlic, and green bell pepper, and cook, stirring frequently, for 8 to 10 minutes, or until vegetables soften. Add paprika, and cook 30 seconds, stirring constantly.
3. Mix in tomatoes, tomato sauce, chipotle, and kidney beans. Bring to a boil over medium-high heat, and simmer about 5 minutes. Add sausage, reduce the heat to low, and simmer mixture for an additional 5 minutes, stirring frequently, or until the mixture is slightly thickened. Serve immediately over rice.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it over low heat, covered, stirring occasionally, until hot.