Red Beans and Rice Stoup

First served: 1/21/2009

Adapted From Rachael Ray

Ingredients
2 T olive oil
3/4 lb andouille sausage, cut in half lengthwise and then sliced
1/2 c orzo
1 med onion, chopped
2 cloves garlic, pressed
2 ribs celery
1/2 red bell pepper, chopped
1 bay leaf
salt and freshly ground black pepper
1 T hot sauce
1 T Worcestershire sauce
3-4 T thyme
1 can dark red kidney beans
1 cup long grain white rice
1 quart chicken stock
2 cups water

Directions
1. Heat olive oil in 3-4 qt pot over medium high heat. Add sausage and cook until golden brown, 5-6 minutes. Remove sausage from pan and set aside.
2. Add the orzo to the pan and toast until golden brown, 2-3 minutes.
3. Add the onion, garlic, celery, pepper and bay leaf to the pan and cook until veggies are tender, about 5 minutes.
4. Season with salt and pepper. Add hot sauce, Worcestershire sauce, thyme, beans, rice and sausage to the pot. Stir in stock and water. Bring to a boil. Reduce heat to medium and simmer until the rice and pasta are cooked through, 16-18 minutes.
5. Remove bay leaf. Add additional salt and pepper to taste. Let stand 5 or so minutes for more liquid to be absorbed.

Adjustments for next time:
Eliminate hot sauce
Use a different meat, the andouille was too spicy, but the dish needs the flavor from the meat.
Probably need to actually use salt next time (unless using a salty meat).