New Orleans Red Beans and Rice With Sausage Fulcher |
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Prep Time: 40 Minutes Cook Time: 60 Minutes |
Ready In: 100 Minutes Servings: 8 |
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With Valentine's Day looming, there is still plenty of time to plan Mardi Gras dinners and this is one of our favorite dishes. The only changes I make is to cut the bay leaves down to 1 instead of the 4 called for. I do this because it seems to us that 4 bay leaves overpowers the other flavors. Soaking the beans overnight is essential and not included in prep time. Ingredients:
1 lb dried red kidney beans, picked over |
1 lb smoked link sausage, halved lengthwise and cut crosswise into 1/4-inch-thick slices |
1 large onion, chopped |
2 pale-green inner celery ribs, chopped (with leaves) |
4 garlic cloves, minced (to taste) |
6 cups water |
4 bay leaves |
1 tablespoon dried thyme, crumbled |
2 teaspoons dried oregano, crumbled |
1 teaspoon tabasco sauce |
3/4 teaspoon garlic powder |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
1/2 teaspoon fresh ground white pepper (to taste) |
1/2 teaspoon fresh ground black pepper (to taste) |
1/4 teaspoon cayenne (to taste) |
2 teaspoons salt (to taste) |
Directions:
1. In a bowl soak beans in water to cover by 2 inches overnight.
2. In a 6-quart heavy kettle combine all ingredients except 1/2 pound sausage.
3. Bring mixture to a boil and simmer, covered, over moderate heat 1 1/2 hours.
4. Remove lid and cook mixture at a bare simmer 1 hour more, adding more water if mixture is too thick.
5. Remove 1 cup bean mixture and mash to a paste.
6. Stir bean paste and remaining 1/2 pound sausage into bean mixture and simmer 5 minutes.
7. Serve bean mixture with rice.
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