New Orleans Red Beans and Rice with Andouille Sausage
Ingredients
andouille sausage1.5 pounds
bay leaves2
bell pepper1
canola oil1 tablespoon
celery5 stalks
creole seasoning6 servings
garlic1 clove
onion1 large
kidney beans1 pound
salt and pepper6 servings
ham hock1 large
tabasco sauce6 servings
thyme leaves1 teaspoon
rice6 servings
worcestershire sauce3 dashes
Nutrition Facts
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Instructions
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.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.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.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:)Serve over long-grain rice.
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