SMOKED SAUSAGE WITH RED BEANS & RICE

Submitted by Kelly Smith

Serves 6-8

1 cup uncooked brown rice 1 bay leaf

2 ½ cups water 2 Tbs. Worcestershire sauce

2 1b smoked sausage, cut into diagonal slices ½ tsp black pepper

10 strips bacon, chopped ½ tsp salt

1 onion, chopped ½ tsp Cajun seasoning

2 stalks celery, sliced ¼- ½ tsp Tabasco sauce

1 clove garlic, minced ¼ tsp thyme, crushed

1 can kidney beans Fresh grated Parmesan cheese

1 can diced or crushed tomatoes

Cook brown rice and water in a covered saucepan for 45 minutes. While rice is cooking, cook sausage and bacon in large skillet until well browned. Drain excess grease. Add onion, celery and garlic; cook until tender. Add remaining ingredients, except Parmesan. Cover skillet and cook until rice has cooked about 45 mins. Add rice and any water still in pan to the skillet. Cook, covered, about 20 minutes, or until rice is tender. Serve with grated Parmesan.

TO FREEZE BEFORE SERVING: Cook rice with only 2 cups of water for 30 minutes. Cool completely. Place in gallon-sized freezer bag. Cook bacon, sausage, onion, celery and garlic as directed. Place into separate gallon-sized freezer bag with remaining ingredients, except Parmesan. Freeze Parmesan in small freezer bag.

TO SERVE AFTER FREEZING: Thaw. Simmer sausage/bean mixture in covered skillet for 30 minutes. Remove bay leaf. Stir in rice. Heat through. Serve with Parmesan.

---