Red Beans & Rice

RED BEANS & RICE
BY: Carol

1 PKG. HILLSHIRE FARMS SMOKED SAUSAGE W/ JALAPENOS, CUT INTO ROUNDS
1 SMALL SWEET ONION OR ½ LARGE, CHOPPED
1 RED BELL PEPPER, CHOPPED
3 GARLIC, MINCED
1 FRESH JALAPENO, SEEDED, CHOPPED
2 CANS LIGHT RED BEANS
1 CAN DICED TOMATOS
1 SMALL CAN TOMATO SAUCE
1 TBSP WORCESTERSHIRE
OLIVE OIL
SEA SALT
PEPPER
1 TBSP CAJUN SEASONING
2 BAY LEAVES
COOKED RICE
IN A LARGE SKILLET OR DUTCH OVEN, COOK SAUSAGE IN OLIVE OIL UNTIL BROWNED, REMOVE WITH SLOTTED SPOON & SET ASIDE. SAUTE ONION, PEPPER, & JALAPENO IN SAME PAN FOR A FEW MINUTES, SPRINKLE WITH SALT & PEPPER, THEN ADD GARLIC AND SAUTE FOR ANOTHER MINUTE. POUR IN THE TOMATOS AND TOMATO SAUCE, STIR. POUR IN SOME WORCESTERSHIRE (I DID NOT MEASURE, I LOVE WORCESTERSHIRE, SO I POURED IN PROBABLY 2 TABLESPOONS). ADD THE CAJUN SEASONING AND 2 BAY LEAVES. ADD ABOUT A CUP OF WATER, STIR, LOWER HEAT, SIMMER FOR A LONG TIME, AT LEAST 1 HOUR.
COOK RICE ACCORDING TO PACKAGE DIRECTIONS. GET A BIG LADLE AND DISH SOME RICE IN THE BOTTOM OF A BOWL, THEN LADLE A COUPLE BIG SCOOPS OF RED BEANS OVER THE RICE. SERVE WITH A BIG GARLIC BUTTERED BAGUETTE FOR MOPPING UP ALL THE GOOD JUICES WHEN YOU ARE EATING THIS DELICIOUS MEAL!