New Orleans here I come!

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Ingredients

-1-2 tablespoon extra virgin or light olive oil, 2 turns of the pan to coat it (I used only one, but two works as well)

-1 can black beans (do not drain)

-1 green bell pepper (chop into cubes)

-¼ large onion (about round three slices cubed)

-½ can corn (or one stalk)

-¼ teaspoon salt (just an estimate, just shake over pan while veggies cook)

-2 tablespoon all-purpose flour (just adds thickness to the veggies)

-1 cup chicken stock or broth

-¼ cup light cream

-2 tablespoon hot sauce (add more if desired)

-2 andouille sausage links (remove casing)

-4 oz of chicken (or one chicken breast)

-1 cup cooked jasmine rice (you can use other rice, but I prefer jasmine)

-2 scallions, sliced (not necessary, but gives a good aesthetic)

I created this dish after I had followed a Rachel Ray New Orleans style recipe. I took what I learned from following her recipe and created something of my own - I prefer to do it this way! (btw-I will upload a pic of the real dish soon!)

1. Begin making rice. If you are making chicken broth from a bouillon cube, begin heating now and set aside once cube is dissolved in water.

2. While rice is cooking, add oil to the pan and add sausage and chicken. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add can of black beans (you may need to turn the heat down a little bit once the meat is done), also add green pepper, onion, corn and hot sauce; season with salt while cooking. Let the beans and veggies cook together for about 2 minutes then add flour. Once flour is cooked in, add chicken stock/broth; let that cook together for about a minute. Add cream and stir together for about a minute. Then add the sausage and chicken back in. Make sure it is stirred together well, then put it over rice and top with scallions.

3. My pairing suggestion is a Gewürztraminer or a Pinot Grigio.

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