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Red Beans & Rice (Louisiana Style)
Red Beans & Rice (Louisiana Style)

Before you jump to Red Beans & Rice (Louisiana Style) recipe, you may want to read this short interesting healthy tips about Information on How to Elevate Your Mood with Food.

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Now you can see that junk food isn’t necessarily what you should eat when you want to help your moods get better. Try some of these instead!

We hope you got insight from reading it, now let’s go back to red beans & rice (louisiana style) recipe. You can have red beans & rice (louisiana style) using 21 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Red Beans & Rice (Louisiana Style):
  1. Take 1 lb. “dry” red kidney beans (or small red beans)
  2. Take 4 cups vegetable stock
  3. Take 1 cup water
  4. You need 1 smoked ham hock (or hambone)
  5. Provide 2 dried bay leaves
  6. You need Dash salt and pepper
  7. Provide 1 Tsp. dried thyme
  8. Provide 1/2 Tsp. cayenne pepper
  9. Provide 1/2 Tsp. dried sage
  10. Provide Dash Cajun seasonings
  11. Provide Dash olive oil
  12. Use 1 lb. andouille sausage
  13. Prepare 1 medium onion, diced
  14. Get 1 green bell pepper, diced
  15. Get 3 stalks celery, chopped fine
  16. Take 2 Tbs. garlic, minced
  17. You need 1 lb. cured ham, diced
  18. You need 1-2 cups debris gravy (beef/pork gravy)
  19. Take 1/2 cup fresh parsley, chopped
  20. You need Dash hot sauce & cider vinegar
  21. Use 5-6 cups “cooked” long grain white rice
Instructions to make Red Beans & Rice (Louisiana Style):
  1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day.
  2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot.
  3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally.
  4. [At the 2.5 hour mark …] - In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool.
  5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute.
  6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer.
  7. [At the 3.5 hour mark …] - Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes.
  8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.

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