New Orleans-Style Red Beans + Rice

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Mardi Gras is the love of life. It is the harmonic convergence of our food, our music, our creativity, our eccentricity, our neighborhoods, and our joy of living. All at once.” – Chris Rose

It’s Mardi Gras Season and that can only mean one thing…AMAZING food! Oh, and parades  and beads and purple and gold and green and masks and parties. But mostly amazing food. And what better way to start the season off than with New OrleansStyle Red Beans and Rice from the one and only Emeril Lagasse (BAM!).

Ingredients:

  • 2 Tbsp Vegetable Oil
  • 1 Cup Onion, Chopped
  • 1 Bell Pepper, Chopped
  • 1/2 Cup Celery, Chopped (I do NOT like celery so I used about 1/4 Cup Celery Flakes instead and it worked like a charm!)
  • 1 tsp Salt
  • 1/2 tsp Cayenne Pepper
  • 1/4 tsp Fresh Ground Pepper
  • 1 tsp Dried Thyme
  • 24 Bay Leaves
  • 1 Smoked Ham Hock
  • 12 oz Smoked Sausage, Cut on the Bias into 1/4″  Thick Slices
  • 1 lb Dried Red Beans or Red Kidney Beans, Rinsed, Sorted, Soaked Overnight and Drained
  • 3 Tbsp Garlic, Chopped
  • 10 Cups Water (I used 8 cups Water and 2 cups Chicken Broth)
  • Steamed Rice

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Directions:

  • Heat the oil in a large pot over medhigh heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes
  • Add the bay leaves, ham and sausage and sauté for 56 minutes
  • Add the beans, garlic and 10 cups water (or 8 cups water and 2 cups chicken broth) to the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours
  • Add more water if the mixture becomes dry and thick
  • After about 2 hours of initial cooking, use a wooden spoon to mash about half of the mixture against the side of pot
  • Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft
  • Add more water if it becomes too thick. The mixture should be soupy but not watery
  • Remove the bay leaves and sever with steamed rice. Garnish with parsley if desired

 

Laissez le bon temps rouler!

– TS

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