Makes 4-6 servings.

Ingredients

• 2 cans red beans, 15oz, with liquid
• 1 to 2 lb andouille sausage, split and cut into 1″ lengths
• ½ cup flour
• ½ cup peanut oil
• 2 tbsp rendered bacon fat
• 1 medium onion, diced
• 1 green bell pepper, diced
• 3 stalks celery, diced
• 5 cloves garlic, smashed and minced
• 2 tbsp tomato paste
• 4 oz Kentucky straight bourbon whiskey
• 3 cups chicken stock
• 2 tbsp Apple cider vinegar
• 2 tbsp clover honey
• 1 tbsp fish sauce
• 3 bay leaves
• 2 tbsp smoked paprika
• 1 tbsp Cayenne powder
• 1 tbsp ground oregano
• 1 tbsp ground thyme
• 1 tbsp ground sage
• ½ tbsp ground clove
• ½ tbsp ground allspice
• ½ tbsp white pepper
• fresh, cracked black.pepper (50-ish cranks)
• salt to taste

Directions

Prepare and assemble vegetables, chicken stock and canned goods.

In a large, heavy-bottomed pot, brown off andouille sausage in bacon fat. Remove to a heatproof bowl with a slotted spoon and set aside.

Add peanut oil and allow to heat to shimmering and barely smoking. Add flour and whisk continuously, combining into a roux. Heat roux over medium-high flame, stirring continuously to a dark caramel, light chocolate color. Add celery and a generous pinch of salt, stirring to cool roux and halt cooking. When celery is tender add peppers and combine, stirring occasionally. When peppers are tender add onion and combine stirring constantly until tender. Add garlic and stir to combine until fragrant. Add tomato paste and combine, stirring occasionally until fragrant and tinged brick red.

Add whiskey 2 oz at a time and deglaze, scraping all burned bits from pot sides and bottom.

Add beans with their can liquid, chicken stock, spices, cider vinegar, honey and bay leaves. Raise to a boil, reduce heat and simmer uncovered 30 minutes.

Serve over braised rice.