Grilled Chaurice Sausage with Red Beans and Rice

Ingredients:

• 1 lb chaurice sausage (whole links)

• 1 tbsp olive oil

• 1 small onion (diced)

• 1 bell pepper (diced)

• 2 cloves garlic (minced)

• 1 can (15 oz) red kidney beans (drained and rinsed)

• 1 can (14.5 oz) diced tomatoes (with juice)

• 1/2 tsp smoked paprika

• 1/2 tsp cayenne pepper (optional for extra heat)

• Salt and black pepper (to taste)

• 2 cups cooked white rice

• 1/4 cup fresh parsley (chopped)

• Green onions (chopped for garnish)

• Hot sauce (optional)

Instructions:

1. Preheat Grill:
   Preheat your grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.

2. Grill the Chaurice Sausage:
   Place the whole chaurice sausage links on the grill. Grill for about 8-10 minutes, turning occasionally until the sausage is fully cooked and has nice char marks. Once done, remove from the grill and set aside.

3. Sauté Vegetables:
   While the sausages are grilling, heat the olive oil in a skillet over medium heat. Add the diced onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened and fragrant.

4. Prepare the Beans:
   Stir in the red kidney beans, diced tomatoes (with juice), smoked paprika, cayenne pepper (if using), salt, and black pepper into the skillet. Reduce the heat and let it simmer for 10-12 minutes, stirring occasionally.

5. Slice the Grilled Sausage:
   Once the sausage has cooled slightly, slice it into 1/2-inch rounds and add to the skillet with the beans and vegetables. Let everything simmer together for an additional 5 minutes to blend flavors.

6. Serve:
   Spoon the sausage and bean mixture over cooked white rice. Garnish with chopped parsley, green onions, and hot sauce if desired.