Red Beans and Rice With Smoked Sausage- New Orleans Style |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 4 |
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This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans. Ingredients:
1 lb dried red beans, rinsed and sorted |
1 1/2 lbs good-quality smoked sausage, cut into chunks |
1/2 lb smoked ham hocks or 1/2 lb ham shanks |
1 large onion, diced |
1 green pepper, seeded, deveined and diced |
1 stalk celery, diced |
1 garlic clove, finely chopped |
1 teaspoon dried thyme, crumbled |
1 teaspoon fresh ground pepper |
1/2 teaspoon sage |
1/4 teaspoon cayenne pepper (to taste) |
salt |
3 -4 cups freshly cooked rice |
hot sauce |
Directions:
1. Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
2. Add all remaining ingredients to beans except salt, rice, and hot sauce.
3. Bring to a boil over medium-high heat.
4. Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
5. Add salt to taste.
6. Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
7. Remove about 1/2 cup of beans from mixture and mash to a paste.
8. Return mashed beans to pot and stir through.
9. Simmer 15 more minutes.
10. Serve hot over rice: pass hot sauce, if desired.
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