Recipe(tried): Smoked Sausage Jambalya with White Bean Gravy

This is very popular with family and friends when I make it,which is quite often. Phil

[Smoked Sausage Jambalya With White bean Gravy]

Ingredients
30ml/2tbsp oil
900g/2lb of smoked sausage
2 large onions, chopped
2 green peppers, chopped
2 red peppers, chopped
3 sticks of celery, chopped
1 can of beer
2 cups of chicken stock
cajun/creole seasoning to taste generous shots of tabasco sauce
around 1 1/2cups of rice
scallions/spring onions, chopped
1.4kg/3lb of white northern beans or any white bean, dried or can
2 cups of water

Method
1. Put 2 cups of water into a pot with the beans. Take 2-3 very small pieces of the sausage and add to the pot for flavour, also add 1 chopped onion and celery and the cajun seasoning. Bring to boil and then to simmer.

2. Mash the beans against the side of the pot to form a gravy and let simmer.

3. Cut sausage into bit-size pieces, brown in oil. Add remaining onion, peppers and celery, the beer, chicken stock, seasoning and tabasco.

4. Bring to boil and add the rice, turn down the heat to medium, and simmer for 20 minutes.

5. Turn off the heat and let sit for 5 more minutes.

6. Cut up spring onions. Now, ladle the Jambalya into a bowl. Ladle the bean gravy on top, cover with the spring onions.

Note: You can make this meal as hot as you want by adding more seasoning or tabasco.