[Editor's note: many people named this dish as their favorite from Roots & Recipes 2024. Allison generously agreed to share her recipe.]

Ingredients

1. Rice
2. Conecuh or Andouille Sausage (Conecuh will be harder to find in Louisville)
3. 4 cans red beans (drain all but 1 can)
4. Tony Chachere Creole Seasoning
5. Thyme
6. 3 bay leaves
7. 1 onion, diced
8. 1 green bell pepper, diced 
9. Oil (olive oil or vegetable oil both work fine)

Instructions

1. Cook rice.
2. While rice cooks, start cooking sausage in a little oil.
3. Add onions and bell pepper.
4. Season with some Tony’s and a little thyme.
5. Once sausage has browned, add in cans of red beans. (I drain and rinse all but one can.)
6. Add in some more Tony’s and thyme to taste.
7. Add in bay leaves.
8. Let simmer while rice cooks.
9. Once rice finishes cooking, smash up about half the beans to get a creamy texture. Serve over rice. 

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