Laissez le bon temps rouler! I forgot to put the andouille sausage in my Sweethearts' Seafood Boil last weekend, so I had a pound that was begging to be used. And I had a jar of RED spice blend from Voodoo Chef * that was sent to me for participating in an online event earlier in the month. Put those together - and given that today is Mardi Gras - the culinary lightbulb of inspiration blinked: Red Beans and Rice! It's easy; it's filling; and, most importantly, it's delicious. Note: mine is not a traditional red beans and rice recipe. I throw in whatever veggies I have on-hand for a nutritious, one-pot meal. Thanks to our High Ground Organics CSA for keeping my fridge stocked with fresh, amazing produce. Ingredients 1 fennel bulb, trimmed and diced 1 large leek, trimmed and diced 3 or 4 small carrots, diced 4 celery stalks, diced 2 T butter splash of olive oil 1 pound cooked andouille sausages, halved and sliced 1 bunch kale, thinly sliced ...