Scrumptious Red Beans and Rice

1 stalk of celery diced

3 green onions, thinly sliced

1 green pepper, diced

2 cloves of garlic, minced

1 tbsp olive oil

2 bay leaves

½ lb kielbassa sausage cut into quarters lengthwise then into 1 inch sections

1 cup white rice

1 14 oz. can chicken stock

1 15 1/4 ounce can kidey beans, rinsed and drained

2 tbsp minced parsley

salt and pepper

hot pepper sauce

In a large saucepan or a wok over medium heat, saute celery, green onions, green pepper and garlic in olive oil.

When tender add bay leaves and sausage. Cook stirring 2 to 3 minutes, until sausage is well cooked with flavorings.

Add rice and stir, then add chicken stock. Bring to a boil, cover and reduce heat to medium low and cook for 15 minutes.

Uncover and stir kidney beans and parsley into rice mixture. Cover again and cook another 2 to 3 minutes to heat beans through. Before serving remove bay leaves, season to taste with salt, pepper and hot pepper sauce.

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Scrumptious Red Beans and Rice