Creole Sausage And Rice Pie With Red Bean Crust

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Diane phillips

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Steps

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Make the red bean crustheat the oil in a 4-quart saucepan.

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Add in the onion , celery , chopped pepper , and garlic.

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Stir / saute until the onion is translucent , about 4 minutes.

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Add in the beans , salt , pepper , and bay leaf , stirring to combine.

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Slowly pour in the broth , and simmer for 30 minutes.

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Preheat the oven to 375.

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In a 12-inch saute pan , heat the oil.

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Add in the sausage.

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Stir / saute for 2 minutes.

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Add in the onion , celery , garlic , green pepper , cayenne , and salt.

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Stir / saute for 4-5 minutes until the onions begin to turn golden.

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Add in rice and stir to coat it evenly.

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Gradually add in the chicken broth , stirring up any browned bits from the bottom of the pan.

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Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole.

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Bake for 15 minutes.

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After 15 minutes , the rice should have absorbed most of the liquid.

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Carefully spoon the red bean crust over the top of the rice.

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Bake for another 10 minutes until the rice is tender.

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Gar.

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Ingredients

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vegetable oil, andouille sausages, onion, celery, garlic cloves, green bell pepper, cayenne, salt, long-grain rice, chicken broth, green onion, olive oil, red bell peppers, canned red beans, fresh ground black pepper, bay leaf