New Orleans Red Beans and Rice

IM BACK FROM THE DEAD AND IN MY KITCHEN FINALLY!!!!!!!
Obviously as you can see, I have not had an entry on my blog since February, which I know has been waaaayyy to long, but I am finally back! I have two very good excuses though. :) February was about the time we found out we were expecting baby #2 and when I also started feeling very very and I mean VERY SICK! So needless to say the morning sickness that was worse in the evenings, kept me out of the kitchen for quite some time. "Poor Lance and Kaylin had to fend for themselves many many nights!" Also, once I started finally feeling better which was about late April, my camera died so I had no way of documenting some of my dishes. Anywho, I am no longer sick thank goodness and I have a brand new camera, YEAH! So with that said, I am back! Here is a recipe my friend made for me a couple years ago and I LOVED LOVED LOVED IT (Thank you for sharing Lisa!) It is courtesy of Emeril Lagasse! Soo yummy, not too spicy at all for those who fear anything with the word New Orleans in it! :) ENJOY!

New Orleans-Style Red Beans and Rice
Recipe courtesy Emeril Lagasse, 2004

.Prep Time:15 minInactive Prep Time:--Cook Time:4 hr 0 minLevel:
EasyServes:
8 servings. Ingredients
•2 tablespoons vegetable oil
•1 cup chopped onions
•1/2 cup chopped bell peppers
•1/2 cup chopped celery
•1 teaspoon salt
•1/2 teaspoon cayenne pepper
•1/4 teaspoon freshly ground black pepper
•1 teaspoon dried thyme
•2 bay leaves
•1 pound boiled ham cut, into 1/2-inch cubes (I omitted this, and doubled the sausage)
•6 ounces smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
•1 pound dried red beans, rinsed and sorted through, soaked overnight and drained
•3 tablespoons chopped garlic
•8 to 10 cups water
•Steamed rice
Directions
Heat the oil in a large saucepan over medium-high heat. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes.

Add the bay leaves, ham and sausage and saute for 5 to 6 minutes.

Add the beans, garlic, and enough water to cover the contents in the pot.



Bring to a boil,

Reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed white rice.

ENJOY!!!

Red Beans and Rice is What's Delectable for Dinner Tonight!

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