Cajun Red Beans and Rice with Smoked Sausage

Ingredients

• 1 lb dried red kidney beans, soaked overnight
• 1 lb smoked sausage (such as Andouille or kielbasa), sliced
• 4 oz tasso ham, diced (or smoked ham hock)
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 4 celery stalks, diced
• 6 garlic cloves, minced
• 6 cups chicken broth
• 2 tsp Cajun seasoning
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp vegetable oil
• 1 tbsp hot sauce (like Crystal)
• Cooked long-grain white rice, for serving
• 4 green onions, sliced

Instructions

1. 1

   Drain and rinse the soaked beans. Set aside.

2. 2

   Heat oil in a large Dutch oven over medium-high heat. Brown the sausage slices until golden. Remove and set aside.

3. 3

   In the same pot, sauté onion, bell pepper, and celery for 8 minutes until softened. Add garlic and cook 1 more minute.

4. 4

   Add the tasso or ham hock, Cajun seasoning, thyme, and bay leaf. Stir and cook for 2 minutes.

5. 5

   Add the soaked beans and pour in chicken broth. Stir to combine. Bring to a boil.

6. 6

   Reduce heat to a gentle simmer. Cook uncovered for 2 to 2.5 hours, stirring every 30 minutes, until beans are very tender.

7. 7

   After 2 hours, use the back of a spoon to mash about 1/4 of the beans against the side of the pot. This creates the characteristic creamy, thick gravy.

8. 8

   Return the browned sausage to the pot. Simmer for 20 more minutes. Add hot sauce and adjust seasoning. Discard bay leaf.

9. 9

   Serve in deep bowls over a mound of white rice, garnished with green onions.