Red Beans and Rice with Andouille Sausage
Onion, bell pepper, and celery are referred to as "trinity" in New Orleans
Gather these 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.
