This is really tasty. I used a Creole Seasoning instead of Cajun. I do not know if there really is a difference. Definitely spicy. Enjoyed preparing and cooking this meal. Once the prep is in the pot, I was free to do other things. Asked around the table, if they would like this meal again... and it was a "Yes!" ANOTHER recipe from our new Tailgating Cookbook that we are found of!
John's Red Beans & Rice
John's Red Beans and Rice are a favorite comfort food served throughout Louisiana. Be sure to cook this one-dish meal the entire time to allow the flavors to develop. Serve red beans and rice over hot cooked rice. Serve over hot cooked rice.
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Total: 3 Hours, 55 Minutes
- 1 (16-oz.) package dried red kidney beans
- 1 pound mild smoked sausage, cut into 1/4-inch-thick slices
- 1 (1/2-lb.) smoked ham hock, cut in half
- 1/4 cup vegetable oil
- 3 celery ribs, diced
- 1 medium-size yellow onion, diced
- 1 green bell pepper, diced
- 3 bay leaves
- 3 garlic cloves, chopped
- 2 tablespoons salt-free Cajun seasoning
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 1 teaspoon ground pepper
- 3 (32-oz.) containers low-sodium chicken broth
- 1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- 2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.
- 3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.
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