• Richard's Smoked Sausage Jambalaya
• Richard's Red Beans and Smoked Sausage

Richard's Smoked Sausage Jambalaya

1 pound of Richard's Smoked Pork Sausage or Pork & Beef.  Links and Family Style are perfect for this recipe
1 large onion
2 small red or green bell peppers
2 celery stalks   
2 teaspoons vegetable oil
1 1/3 cups long-grain white rice
2 2/3 cups chicken broth
1/4 teaspoon cayenne or crushed red pepper
 
Salt and freshly ground black pepper

Cut sausage into 1/4-inch-thick slices and chop onion, bell pepper, and celery. In a dry 2 to 2 1/2-quart heavy saucepan.

Brown sausage over moderately high heat, stirring frequently, Remove sausage from pan and set aside. Pour off any fat from pan and in pan cook vegetables in oil over moderate heat, stirring occasionally, until onion is softened. Stir in rice, chicken broth, and cayenne (or red pepper) and bring to a boil. Cover pan and cook rice over low heat 15 minutes.

Remove pan from heat and let rice stand, covered, 5 minutes. Fluff rice with a fork and stir in sausage, scallions, and salt and pepper, to taste.

Serves Four

Richard's Red Beans and Smoked Sausage

1 pound dried red kidney beans
2 quarts water
1 large onion, chopped
1/4 cup vegetable oil
2 pounds Richard's Smoked Sausage, sliced into 1/2-inch slices
1 cup water
1 tablespoon chopped garlic
1 bay leaf
1 tablespoon black pepper
2 tablespoons chopped parsley leaves
1 teaspoon whole fresh thyme leaves
2 level tablespoons salt

Look over the beans and remove any bad beans or other foreign particles. Wash beans well. Place beans in 5 quart pot. Add the 2 quarts of water. Add the onions and bring to a boil. Lower heat and let beans boil slowly for 1 hour. When beans are soft stir well.

Heat oil in a frying pan. Add the Smoked Sausage and sauté in the oil for 5 minutes. Then add the Richard's Smoked Sausage to the beans. Deglaze pan with the cup of water, and then pour into beans. Add all other ingredients. Let simmer for 30 minutes. Beans should be nice and soft. Serve over rice.

Serves eight