Louisiana Red Beans and Rice Recipe, What's Cooking America

whatscookingamerica.net

Sharon Sparrow

1 pound dried red beans, soaked overnight in water*

2 (32-ounce) containers of chicken broth**

2 tablespoons olive oil

1 pound Andouille sausage, sliced against the diagonal into rounds

1 medium onion, chopped

1 green bell pepper, cored, seeded, and chopped

½ cup chopped celery

6 to 8 cloves garlic, minced

2 bay leaves

1 teaspoon dried thyme

1 teaspoon ground black pepper

2 teaspoons Creole Seasoning

7 to 8 fresh basil leaves, chopped

1 ham hock***

Salt and pepper to taste

Hot cooked rice****

Can substitute 4 to 5 (15-ounce) cans red beans, drained of liquid instead of soaking dried beans.

note: * A ham hock is the lower portion of a hog's hind leg, including meat, bone, tissue, fat, etc. It is usually cut into 2 to 3-inch lengths and cured or smoked (or both). Can substitute pork neck, ham bone, or finely chopped pork jowls.

note: ** Learn how to make perfect Fluffy White Rice.

subheading: Garnishment:

Fresh basil or green onion, chopped

Tabasco or Louisiana Hot Sauce

Directions at whatscookingamerica.net

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