Louisiana Red Beans & Rice
- 1 tablespoon cooking oil
- 12 ounces Andouille sausage (chicken or pork) , sliced
- 1 cup diced onion
- 3/4 cup diced celery
- 3/4 cup diced green peppers
- 4 cloves minced garlic
- 1-2 cups of Uncle Dibbz King Creole Blend
- 3 bay leaves
- 2 quarts chicken broth,
- 1 pound red kidney beans, soaked overnight
- kosher salt to taste
- hot sauce to taste
- sliced green onion for garnish
- 1.5 cups long grain white rice (uncooked)
The night before, add the red beans to a large bowl with double their volume in water. Soak covered with a paper towel overnight. Add a tablespoon of baking soda to help bust the beans.
When you're ready to begin cooking, slice the sausage into rounds/coins. Add the cooking oil and sliced sausage to a large pot and cook over medium-high until the sausage is browned.
- While the sausage is cooking, dice the onion, green bell pepper, and celery. Mince the garlic.
Remove sausage and set aside. Then add the onion, bell pepper, and celery and sweat for 6-7 min. Add parsley then garlic to the pot. Sauté over medium heat, allowing the moisture from the vegetables to help dissolve any browned bits off the bottom of the pot as you stir.
- Return sausage to the pot. Drain and rinse the soaked beans. Add them to the pot along with 2 quarts of chicken stock and stir to combine the ingredients.
Add 1-2 cups of Uncle Dibbz King Creole Blend, a few dashes of hot sauce, and 2 bay leaves to the pot. Bring to a boil then reduce to low/simmer.
Simmer for 4 hours, stirring occasionally every 30 mins. Replace the lid every time you stir.
Once the red beans have thickened, taste the red beans and add salt to your liking.
Serve the red beans in a bowl topped with a scoop of rice and a sprinkle of sliced green onions.