Ingredients
2 tablespoons extra virgin olive oil (EVOO)
3/4 pound andouille sausage, sliced on the bias
1/2 cup orzo
1 medium onion, chopped
2 cloves garlic, finely chopped or grated
2-3 ribs celery, finely chopped
1 red bell pepper, chopped
1 bay leaf
Salt and freshly ground black pepper
2 tablespoons hot sauce
1 tablespoons Worcestershire sauce
4-5 sprigs thyme
1 can red kidney beans (14 ounces)
1 cup long grain white rice, such as Basmati
1 quart chicken stock
3-4 scallions, thinly sliced
Directions
Place a medium saucepan over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the andouille sausage to the pan and cook until golden brown, 5-6 minutes. Remove the sausage from the pan and reserve on a plate. Add the orzo to the pan the sausage was cooked in and toast until golden brown, about 2-3 minutes. Add the onion, garlic, celery, pepper and bay leaf to the pan and cook until the veggies are tender, about 5 minutes. Season everything with salt and pepper and add the hot sauce, Worcestershire sauce, thyme sprigs, beans, rice and reserved sausage to the pot. Stir in the stock plus 2 cups water and bring the liquid up to a bubble. Reduce the heat to medium and simmer until the rice and pasta are cooked through, 16-18 minutes. Just before serving, remove and discard the bay leaf and thyme sprigs and season as needed with salt and pepper. Serve garnished with scallions. This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.