New Orleans Red Beans and Rice with Andouille Sausage

Name: New Orleans Red Beans and Rice with Andouille Sausage
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Yield: 6
Cuisine: Asian
Ingredients: 1 ½ lb Andouille Sausage (1 1/2 pounds smoked Andouille sausage, sliced); 2 pieces Bay Leaves (2 bay leaves); 1 piece Bell Pepper (1 bell pepper, chopped); 1 tbsp Canola Oil (1 tablespoon Canola oil); 5 stalk Celery (5 stalks celery, diced); 0 pieces Barbecue Seasoning (Creole seasoning to taste); 1 clove Garlic (1 clove garlic chopped); 1 piece Yellow Onion (1 large onion, chopped); 1 lb Dried Red Kidney Bean (1 pound dried red kidney beans); 0 pieces Salt and Pepper (Salt and pepper to taste); 1 piece Ham Hock (1 large smoked ham hock); 0 pieces Tabasco Sauce (Tabasco sauce to taste); 1 tsp Dried Thyme (1 teaspoon dried thyme leaves); 0 pieces White Rice (White long grain rice); 3 dashes Worcestershire Sauce (Few dashes of Worcestershire sauce to taste)

200 minAsian

Servings6

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Gluten Free
Dairy Free

Steps

1Soak the beans overnight in cool water. The next day, drain and add fresh water to cover beans in Dutch oven. Bring to a boil, then reduce to medium-high heat and simmer for 45-60 minutes or until tender, but not falling apart.
2Drain.Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes.
3Add garlic and saute for 2 more minutes, stirring occasionally.
4Add sauteed vegetables to beans, ham hock, sausage, seasonings, and just enough water to cover.Bring to a boil, then reduce heat to a low simmer. Cook for 2 hours at least, preferably 3, until the gravy gets creamy. Adjust seasonings as you go along. Stir occasionally, making sure that it doesn't burn and/or stick to the bottom of the pot.If the gravy does not get to the right consistancy, you can scoop some of the beans out and mash them, then return them to the pot and stir. Note: it's not considered cheating:)
5Serve over long-grain rice.