Hello everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Red Beans Rice (Louisiana Style). one of my favorites . This time, I will make it a little bit tasty. This will be really deliciou

The Ingredients needed to make Red Beans Rice (Louisiana Style):

1. Prepare 1 lb. of “dry” red kidney beans (or small red beans)
2. It’s 4 cups of vegetable stock
3. You need 1 cup of water
4. It’s 1 of smoked ham hock (or hambone)
5. Prepare 2 of dried bay leaves
6. Prepare Dash of salt and pepper
7. Prepare 1 Tsp. of dried thyme
8. You need 1/2 Tsp. of cayenne pepper
9. Prepare 1/2 Tsp. of dried sage
10. You need Dash of Cajun seasonings
11. It’s Dash of olive oil
12. You need 1 lb. of andouille sausage
13. It’s 1 of medium onion, diced
14. It’s 1 of green bell pepper, diced
15. It’s 3 stalks of celery, chopped fine
16. You need 2 Tb of garlic, minced
17. It’s 1 lb. of cured ham, diced
18. It’s 1-2 cups of debris gravy (beef/pork gravy)
19. Prepare 1/2 cup of fresh parsley, chopped
20. You need Dash of hot sauce cider vinegar
21. It’s 5-6 cups of “cooked” long grain white rice

Step to make Red Beans Rice (Louisiana Style):

1. Day ahead Soak beans overnight in a large pot of salted 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 hour 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 minute Add the garlic and heat this for another minute.
6. Transfer the vegetables to the simmering pot of bean 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 minute
8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy.

So that’s going to wrap it up with this special food Red Beans Rice (Louisiana Style). Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friend Thank you for reading. Go on get cooking!