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

Steps 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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