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Red Beans and Rice with Andouille Sausage

Onion, bell pepper, and celery are referred to as "trinity" in New Orleans
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Course Main

Ingredients
  

  • 1 lb dry red beans soaked overnight
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 stalks celery, chopped
  • 3 tbsp minced garlic
  • 6 cup water
  • 2 bay leaves
  • 1 tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp Cajun seasoning
  • 1/2 tsp cayenne pepper
  • 1 ham hock
  • 1/4 tsp dried sage
  • 3 tbsp Crystal hot sauce
  • 1 lb andouille sausage, sliced
  • 4 cup water
  • 2 cup cooked long grain white rice

Instructions
 

  • Heat a Dutch oven or cast-iron kettle and add oil. Sweat trinity and add spices. Cook for 3-5 minutes.
  • Add beans and water, bring to boil, and add ham hock. Simmer on low for 2 hours. Stir occasionally; add water if needed.
  • Add sausage and cook for 30 minutes until beans are tender.
  • Serve over white rice and garnish with chopped scallions.