This was an easy weeknight dish to whip up. I used turkey andouille, to make it a bit more healthy, but you could use standard pork sausage with the same results.
1 pound turkey or pork andouille, sliced
5 -6 slices bacon, cooked and roughly chopped or crumbled
1 medium onion, diced
1 medium red bell pepper, diced
3 cloves garlic, minced
2 cans (15 1/2 ounces) red kidney beans, drained and rinsed
1 can (13 ounces) stewed tomatoes
1/2 cup chicken broth
2 tsp paprika
1 1/2 tsp cayenne pepper (or to taste)
1 tsp cumin
1 tsp chili powder
1 bay leaf
3 cups cooked white rice
Salt and pepper, to taste
In a skillet, cook bacon until crisp and set aside on paper towels to drain. Using the same pan, brown the sausage. Add the onion, garlic and red pepper and cook in the bacon fat until soft. Next, add the beans, chicken broth, stewed tomatoes, spices, and bay leaf, and bring to a boil. Cover, reduce the heat to medium low and simmer for 10 minutes. Remove the bay leaf and add salt and pepper to taste.
Ladle the beans over the rice or mix them together before serving. Sprinkle bacon pieces over and serve. Enjoy!
Note: These were the basic measurements I started with, but I like things spicy so I ended up adding more heat... as noted by the color of the rice, ha ha. Make it as hot as you can stand!