Buffalo Andouille Sausage with Red Beans & Rice

A vegetable forward version of this classic southern favorite, with true Cajun flavor from our Wild Idea Buffalo Andouille Sausage.

Ingredients:

1 – 14 oz. pkg. Wild Idea Buffalo Andouille Sausage, cut ½ inch thick
2 – 15 oz. cans Kidney Beans, rinsed and drained
1½  – tablespoons olive oil
1 – onion, chopped
5 – stalks celery, chopped
2 – green peppers, chopped
5 – clove garlic, chopped
2 – tablespoons parsley, minced
1 – teaspoon oregano
1 – teaspoon thyme
1 – teaspoon Cajun seasoning
½ – teaspoon cayenne
¼ – teaspoon rubbed sage
2 – bay leaf
1 – cup vegetable or organic chicken broth
4 – cups cooked rice, I used Brown Basmati

Preparation:

1)   In heavy sauté pan over medium high heat, heat oil. Add most of the onion, celery, green pepper and garlic, reserving a little of each to add at the end. Add spices and sauté until vegetables are el dente.
2)   Add beans and broth and bring to a full simmer. Reduce heat to low, cover and allow too cook for half an hour.
3)   Add sliced Buffalo Andouille Sausage and stir to incorporate. Cover and cook for an additional 15 minutes.
4)   Remove cover and add reserved handful of vegetables. Stir to incorporate. Bring to full heat.

To serve place a scoop of prepared rice in center of the bowl, ladling red beans and bison sausage around rice. Sprinkle with a little extra finely minced parsley.  Pass with Tabasco and cider vinegar!