JESSICA RED RECIPES

Steps:

• Combine sausage, half the onion, half the green bell pepper, half the jalapeno pepper, water, chicken bouillon, garlic and herb seasoning, Cajun seasoning blend, red pepper flakes, and bay leaf in a large stockpot; Bring to boil and cook, stirring occasionally, until liquid is reduced by half, 15 to 20 minutes.
• Mix kidney beans, tomatoes, remaining onion, remaining green bell pepper, and remaining jalapeno pepper into the sausage mixture; season with salt. Bring to a boil, reduce heat, and simmer until kidney bean mixture is thickened, 15 to 20 minutes. Remove and discard bay leaf.
• Spoon 1/2 cup cooked rice into 6 serving bowls; top with kidney bean mixture.

Steps:

• Peel and seed tomatoes, capturing juices in a bowl. Coarsely chop to equal 2 cups, and add to bowl with additional juices. Set aside. 
• Preheat oven to 350°F. Heat a 12-inch cast-iron skillet over medium. Add bacon. Cook, turning occasionally, until crisp, about 10 minutes. Remove; drain on paper towels, reserving 1 tablespoon drippings in pan. Add onion, scallions, and bell pepper to pan. Cook, stirring occasionally, until onion is translucent, 5 minutes. Crumble bacon.
• Add tomatoes and their juices, bacon, hot sauce, salt, and black pepper to pan; stir to combine. Stir in broth and rice; bring to a simmer over medium. Reduce heat to low. Cook, stirring occasionally, until liquid has reduced slightly, 10 minutes. Stir in ham.
• Transfer to a greased (with cooking spray) 2-quart baking dish. Cover; bake in preheated oven until rice is tender, 40 to 45 minutes, stirring every 15 minutes. Serve hot.