The andouille or chorizo sausage and the “New Orleans trinity” (celery, onion, and green bell pepper) make this dish a winner. The surrounding heat of the oven cooks each rice grain to perfection.

1 1/2 Cups Of Arborio Rice

3 1/4 Cups Of Chicken Stock

15 Ounces Of Red Beans

1/4 Cup Of Diced Andouille Or Chorizo Sausage

1/4 Cup Of Diced Celery

1/4 Cup Of Diced Green Bell Pepper

1/2 Cup Of Diced Spanish Onion

Three Minced Garlic Cloves

1/2 Cup Of Diced Fresh Tomato

1/2 Teaspoon Of Red Cayenne Pepper

A Teaspoon Of Sea Salt

A Teaspoon Of Paprika

3/4 Teaspoon Of Dried Oregano

1/4 Cup Of Chopped Fresh Italian Parsley

1/4 Cup Of Chopped Scallions

A Tablespoon Of Olive Oil

Preheat the oven to 325 degrees.

Into a Dutch oven, add the olive oil and diced sausage. Cook on medium low heat for 7 minutes stirring occasionally.  Turn the heat up to medium high. Add the celery, the onions, the green bell pepper, the tomatoes, the garlic, the sea salt, the oregano, the red cayenne pepper, and the paprika. Cook while stirring frequently for 8 minutes.  Add the rice. Cook while stirring for two minutes until the rice grains turn milky white and get coated with the vegetables and the seasonings. Add the chicken stock. Stir one time to incorporate all of the ingredients. Bring the mixture to a boil. Add the red beans. Stir the mixture one more time.

Cover the Dutch oven with aluminum foil and place in the preheated oven for 40-45 minutes until the rice is tender.

Garnish with parsley and scallions and serve.