ANDOUILLE SAUSAGE, RED BEANS & RICE

Andouille Sausage, Red Beans & Rice

“I lived in New Orleans for a time, and this dish, red beans and rice, was one of those dishes that was practically an institution in its own right. We always ate it on Mondays - I must have eaten this dish 50 times over the course of a year. But to me, making this dish brings back those memories of coming together, gathering over a simple plate that signifies so much about the city.” - Chef John, Fort Oak

INGREDIENTS:

2 green bell peppers, medium diced
1 yellow onion, medium diced
3 celery stalks, medium diced
10 garlic cloves, minced
1 quart dried red beans, soaked overnight to rehydrate
1 cup white rice, cooked
2 ½ quarts good quality chicken stock (or beef or veggie)
2 tbsp cajun seasoning
1 tbsp worcestershire sauce
15 dashes of hot sauce
1 cup parsley, chopped
1 cup green onions, chopped
Salt, to taste

INSTRUCTIONS:

Start by slicing the sausages into ½ inch dics, just about. Using a Dutch oven, add a glug of olive oil and let that heat up on medium-high. Add the bell peppers, onion, and celery and sauté until all veggies are translucent. Add the andouille and let that cook until it is lightly caramelized. Add your rehydrated red beans, stock, cajun seasoning, worcestershire sauce, and hot sauce and bring to a gentle simmer. Cook for at least 1 hour or until the beans are tender (John’s tip: “The beans should be more tender than you think - the point where they almost fall apart - that’s what you want for this dish.”) Once the beans are tender, add salt if you want/need. Stir in green onions and parsley. Serve over steamed rice.