New Orleans Red Beans and Rice with Andouille Sausage
Ingredients
1 pound dried red kidney beans
1 tablespoon Canola oil
1 large onion, chopped
5 stalks celery, diced
1 bell pepper, chopped
6 cloves garlic, minced
1 large smoked ham hock
1 1/2 pounds smoked Andouille sausage, sliced
1 teaspoon dried thyme leaves
2 bay leaves
Tabasco sauce to taste
Few dashes of Worcestershire sauce to taste
Creole seasoning to taste
Salt and pepper to taste
White long grain rice
Preparation
1
Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart. Drain.
2
Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes. Add garlic and saute for 2 more minutes, stirring occasionally. Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.
3
Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.
4
If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
5
Serve over long-grain rice.
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About
Great with crusty bread, pickled beet salad and cold beer. Pickled onions are great, too! My family in New Orleans gave me this recipe and it's always wonderful!
Yield:
6 to 8
Added:
Monday, November 30, 2009 - 11:23pm
Comments
February 9, 2013
where's the rest of the recipe?
February 11, 2013
Whoops! We apologize about that! We've added the full instructions :)