Red Beans and Rice
Traditional spicy Cajun dish of red beans, sausage, and vegetables in a savory broth. Served over rice.

Recipe by Paul Mayville

Ingredients

• 2 tablespoons bacon drippings
• 2 tablespoons chopped garlic
• 1 medium onion, chopped
• 3 large celery ribs, chopped
• 1 medium red bell pepper, chopped
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 tablespoon cayenne
• 12 cups chicken stock
• 1/2 pound andouille sausage, quartered and sliced
• 1/2 pound smoked ham hocks
• 1 pound dried red beans, soaked overnight and drained
• 1 large bay leaf
• 4 sprigs fresh thyme
• 4 sprigs fresh parsley
• 8 cups cooked white rice

Directions

In a large pot, melt the bacon drippings over medium-high heat. Add garlic, onions, celery and bell pepper. Season with salt, pepper, and cayenne, and cook, stirring often, until the vegetables are soft and aromatic, about 5 minutes.

Add stock, andouille sausage, ham hocks, and beans, stir and bring to a boil. Tie thyme, parsley and bay leaf with string (bouquet garni), add to pot and stir. Reduce heat and simmer, partially covered, for 3 hours or until beans are tender and broth is creamy. Stir beans occasionally.

To serve, remove bouquet garni and ladle over 1 cup of rice.

Serves 8