Southern Food

These past years living in Texas, have expanded my taste buds far beyond what I ate back up North. Especially since Kelby has grown up in the South, and being a Southern guy, I have broadened eating options. Close friends from Louisiana cook Red Beans and Rice, so when my parents came to visit, it was time to try my hand at cooking this recipe.

Again, lots of internet research, and reading TONS of comments. I found a recipe, and made a few alternations (yes, I am that kind of cook - read a recipe and make my own changes the first time cooking it).

Red Beans and Rice - Louisiana style

1.25 pounds dried red beans(kidney beans)

10 cups water
1 pound Andouille sausage
1 large onion, chopped
1 green pepper, chopped
3 stalks celery, chopped
2 tablespoons diced garlic (8 cloves)
1 tsp ground black pepper
4 tbps tony chachere's Cajun spice (creole seasonings) (also to taste)
2 tsp dried basil (or 6 fresh basil leaves/2 dried leaves)
1 bone-in center slice of ham, or ham hock

Cooked rice

1. The night before, place beans into the 10 cups of water, and soak overnight
2. The next day, brown sausage in a pan, and cut into rounds
3. Into the pot with the beans and water, add sausage, onion, pepper, celery, garlic, ground pepper, basil, Cajun spices, ham.
4. Cook on low 6- 8 hours. While cooking, mash some of the beans in order to thicken the sauce
5. Serve over cooked rice. Deliciousness!!!

Can be cooked in a crock pot. If too soupy at the end, cook on stove without a lid to thicken.