AmyZoe's Red Beans and Rice

This is terrific served with rice and some cornbread. Brings me back to Louisiana.. Recipe courtesy of Damn Delicious.

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1  cup basmati rice
• 1  tablespoon  vegetable oil
• 12 7⁄8 ounces  smoked andouille sausages, thinly sliced
• 1  medium sweet onion, diced
• 1  green bell pepper, diced
• 2  celery ribs, diced
• 2  tablespoons tomato paste
• 3  garlic cloves, minced
• 1 1⁄2 teaspoons  cajun seasoning, salt free
• 45  ounces  red beans, rinsed and drained (3 cans)
• 3  cups  chicken stock
• 1  teaspoon  hot sauce
• 1  bay leaf
•  kosher salt, to taste
•  fresh ground black pepper, to taste
• 2  tablespoons  chopped fresh parsley leaves

Directions

1. In a large saucepan of 2 cups water, cook rice according to package instructions and set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage and cook, stirring frequently until sausage is lightly browned, about 3 to 4 minutes. Set aside.
3. Add onion, bell pepper, and celery. Cook, stirring frequently until tender, about 3 to 4 minutes.
4. Stir in tomato paste, garlic, and Cajun seasoning until fragrant, about 1 minute.
5. Stir in red beans, chicken stock, hot sauce, bay leaf, and sausage. Season with salt and pepper to taste.
6. Bring to a boil and cover and reduce heat and simmer for 15 minutes. Uncover and continue to simmer until reduced, an additional 15 minutes.
7. Using a wooden spoon, mash beans until slightly thickened. If desired, season with salt and pepper, to taste.
8. Serve immediately topped with rice and garnished with parsley, if desired.