Man Cave Cuisine

Thick and Hearty Red Beans and Rice with Sausage.  This dish is pure comfort food and will be on your go-to list for filling your stomachs and not hurting your checkbook, I GAR-ON-TEEE!!!!!

• 16oz red beans, dry (substitute red kidney beans)
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 stalks celery, chopped
• 10 cloves fresh garlic, chopped fine
• 6 cups water
• 3 bay leaves
• 1 tablespoon kosher salt
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1 tablespoon dried parsley
• 1 tablespoons Cajun seasoning
• 2 tablespoon Worcestershire sauce
• 1-2 pounds sausage (andouille preferred, or use kielbasa)
  - substitute smoked turkey for lower fat
• 1 bay leaf
• 4 cups water
• 2 cups long grain white rice
• Tabasco or other hot sauce

Directions

1. Rinse and soak beans in a large pot of water overnight.
2. Rinse beans again, and transfer to a large pot with 6 cups water. Add salt, black pepper, bay leaves, cayenne pepper, thyme, sage, parsley, Worcestershire sauce and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low.
3. In a skillet, sear uncut sausage on all sides 4-5 minutes over medium heat.
   Remove sausage and set aside.
4. Slowly add 2 tablespoons olive oil in skillet. Add onion, bell pepper, garlic, and celery; saute until onions are translucent. Add vegetables to pot and simmer uncovered for 2 1/2 hours.
5. Cut sausage into diagonal 1-inch bites and stir into beans; continue to simmer for 30 minutes.
   If you desire a thicker sauce at this point, add some file powder or remove 1/2 cup of the beans, mash, then return to the pot.
6. Meanwhile, prepare the rice: In a saucepan, bring water, rice, and bay leaf to a boil. Reduce heat, cover, and simmer for 20 minutes. Remove bay leaves, serve scoop of steamed white rice in middle of beans.
   * Optional: Garnish with fresh chopped or dried parsley, splash of hot sauce to taste.