Notes for how I like to make this:
-cook andouille sausage first in canola or olive oil to get it crispy/ to infuse the flavor into the oil and veg
-add onion and bell pepper + 1 habanero
-keep bean liquid and use full box of chicken stock instead of a cup of water + add some chicken bouillon for extra flavor
-add fresh roma tomato strips, parsley and franks red hot as toppings
