Red Beans And Rice - cooking recipe

Ingredients

8 ounces reduced-fat smoked turkey sausage
1 1/2 cups chopped onions
1 1/2 cups chopped green peppers
1 1/2 cups sliced celery
1/2 - 1 jalapeno, minced
2 teaspoons minced garlic
2 bay leaves
1 1/2 teaspoons dried thyme
2 (15 ounce) cans red beans, drained and rinsed (or 8 ounces of dried beans sorted, soaked and cooked per package directions, then drained)
1 (14 1/2 ounce) can chicken broth
3 -4 dashes Tabasco sauce
cayenne pepper
ground black pepper
4 cups hot cooked rice

Preparation

Slice sausage, then cut into quarters. Cook it in a large saucepan until well-browned for 5 to 8 minutes. (I added about one tsp of oil so that it would brown nicely).
Add all the vegetables, including garlic, and saute until they begin to brown, about 10 minutes.
Stir in bay leaves and thyme. Cook 1 or 2 minutes more.
Add beans to pan. Using a potato masher, mash about one-fourth of them. Add chicken broth. Bring mixture to a boil. Lower heat and simmer, uncovered, for about 15-20 minutes until vegetables are tender and sauce is thick.
Discard bay leaves. Season to taste with Tabasco, cayenne and black pepper. Serve over rice.