Description
"oh yeah, this is it!" – are the words my husband declared when he tried this recipe for red beans and rice. He was craving new orleans-style red beans and rice and i had never made it before- so this is the recipe i searched for and tried and it was delicious!! The kids thought it was great too. I only made a few small changes to emeril's, like adding more sausage than the recipe called for and letting a smoked ham hock cook with the beans for the first two hours..other than that everything is the same. This is not a quick meal, but great for a lazy day at home.
Ingredients
- Vegetable Oil
- Onion
- Bell Pepper
- Celery
- Salt
- Cayenne Pepper
- Fresh Ground Pepper
- Dried Thyme
- Bay Leaves
- Smoked Ham Hock
- Smoked Sausage
- Dried Red Beans
- Garlic
- Water
- Steamed Rice
Instructions
- Heat the oil in a large saucepan over med-high heat
- Saut the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes
- Add the bay leaves, ham and sausage and saut for 5 to 6 minutes
- Add the beans, garlic and 10 cups water to the pot
- Bring to a boil, reduce the heat to medium, and simmered 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 serve with steamed rice