3 Tbsp extra virgin olive oil, divided
13.5 oz Smoked Andouille Sausage, sliced 1/4 inch thick 
5 cloves garlic, peeled and chopped
1 large sweet onion, diced
1 rib celery
1 serrano pepper, seed removed and diced OR 1/4 cup green bell pepper, diced
2 Tbsp tomato paste
Spicewalla Sicilian Sea Salt, to taste
Spicewalla Black Pepper Table Grind, to taste
1 Tbsp Spicewalla Cajun Seasoning
2 cups chicken/veggie stock OR water
1 tsp Spicewalla Rubbed Sage
2 Spicewalla Bay Leaves
2 16oz cans kidney beans, drained
1/4 cup fresh parsley, chopped
4 cups cooked white rice
3 green onions, sliced, for garnish

1. Heat 1 Tbsp olive oil in a large sauté pan over medium-high heat. Add Andouille sausage and sauté for a few minutes until sausage begins to take on some color
2. Drizzle 2 Tbsp olive oil to the pan and add garlic and onion. Turn the heat down to medium and sauté until onions are translucent, about 5 minutes.
3. Add celery, serrano pepper, and tomato paste, salt, pepper, and Cajun Seasoning. Sauté for 2 minutes.
4. Add stock, rubbed sage, bay leaves, and kidney beans to the pot. Bring up to a simmer and continue to cook for 15 minutes, until the liquid has reduced by half.
5. Remove bay leaves, stir in fresh parsley.
6. Serve over rice and garnish with green onion.
7. Enjoy!