Red Beans and Rice

I first posted this recipe back in April but hadn't taken a picture. So here it is again. It's a wonderful meal to serve on a cool evening.

This is one of my family's favorite week night meals. You can really get this on the table in 30 minutes. Serves 4-6 hungry people
1 pkg Andouille sausage
1 lg onion diced
1 lg bell pepper diced
1 1/2 cups diced celery
3 cloves garlic diced
1-2 heaping tablespoons smoked paprika
2 tsp thyme
1 bay leaf
2 cans fire roasted diced tomatoes
3-4 cans S & W brand Louisiana red beans
2 tsps salt
1/2 tsp pepper
Tabasco to taste
1 bottle of good beer
Heat a 5 quart sauce pan on the stove over medium, high heat. Add 3 tablespoons olive oil. Cut the sausage into 1/4 inch rounds. Add them to the pot and brown. Add diced veggies, garlic, thyme, paprika, salt and pepper. Cook until onions are translucent, about 5 minutes. Pour in the beer. Add the undrained tomatoes and beans. Bring to boil and lower heat to simmer for 30 minutes. Serve over cooked white rice.
Cook's notes- Andouille sausage is a Louisiana style smoked sausage. I use a chicken sausage from Vons. It does have a bit of a kick so go easy if you are not into heat.
Tabasco is a chili sauce also from the south. If you've never used it before add a few dashes to the pot and taste to see what you think.