New orleans red beans and rice with andouille sausage
New Orleans Red Beans and Rice with Andouille Sausage is a gluten-free and dairy-free dish that covers 38% of your daily requirements of vitamins and minerals. It is a flavorful main course recipe that is perfect for serving during Mardi Gras celebrations or anytime you want a taste of New Orleans cuisine.
Ingredients
andouille sausage
1.5 pounds
bay leaves
2
bell pepper
1
rapeseed oil
1 Tbsp
celery
5 stalks
creole seasoning
6 servings
garlic
1 clove
onion
1 large
red dried kidney beans
1 pound
salt and pepper
6 servings
smoked ham hock
1 large
tabasco sauce
6 servings
fresh thyme leaves
1 tsp
long-grain rice
6 servings
worcestershire sauce
3 dashes
Method
- Soak 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.
- Drain.Meanwhile, add oil to a skillet and saute onions, celery and bell pepper until translucent, about 8-10 minutes.
- Add garlic and saute for 2 more minutes, stirring occasionally.
- Add 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:)
- Serve over long-grain rice.
Nutrition:
Carbs
128 g
Fat
41 g
Protein
53 g
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