Red Beans and Rice

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1 1/2 cup long grain white rice
 3 cups hot water
1 teaspoon salt
2-3 tablespoons extra virgin olive oil
1 pkg smoked sausage

1 pkg Andoullie sausage
 2-3 cans red beans
Tony Chachere's Creole Seasoning

Add the rice, water and salt to a sauce pan with a lid. Bring to boil, reduce heat to low, then cover & simmer for 15 mins. Meanwhile, thinly slice the sausage and drain the juice from the red beans into the sink. Add 2-3 tbsp olive oil to to a large skillet and begin heating over medium heat. Add the sausage, give a sprinkling of creole seasoning and stir occasionally for about 7 mins until the sausages start to get sizzly on both sides. Add the red beans and stir until warmed through. About this time, your rice should be done too. Serve the beans and sausage over the rice. Add extra creole seasoning as desired at the table. Serves 4.

 

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