Recipes Red Beans & Rice (Louisiana Style) at home

Red Beans & Rice (Louisiana Style) - It was delicious !!!!! Easy to make and a crowd pleaser !!!. Today I am sharing this Red Beans & Rice (Louisiana Style)! A quick and easy dinner that is ready in under 30 minutes!

You can cook Red Beans & Rice (Louisiana Style) with 21 Ingredients and 8 steps. See the following guide!

1. 1 lb. “dry” red kidney beans (or small red beans).
2. 4 cups vegetable stock.
3. 1 cup water.
4. 1 smoked ham hock (or hambone).
5. 2 dried bay leaves.
6. Dash salt and pepper.
7. 1 Tsp. dried thyme.
8. 1/2 Tsp. cayenne pepper.
9. 1/2 Tsp. dried sage.
10. Dash Cajun seasonings.
11. Dash olive oil.
12. 1 lb. andouille sausage.
13. 1 medium onion, diced.
14. 1 green bell pepper, diced.
15. 3 stalks celery, chopped fine.
16. 2 Tbs. garlic, minced.
17. 1 lb. cured ham, diced.
18. 1-2 cups debris gravy (beef/pork gravy).
19. 1/2 cup fresh parsley, chopped.
20. Dash hot sauce & cider vinegar.
21. 5-6 cups “cooked” long grain white rice.

1. Day ahead: Soak beans overnight in a large pot of salted water. This hydrates the beans and reduces the overall cooking time the next day..
2. Drain the beans and then add the measured stock and water to the pot. Place the ham hock, bay leaves, and all the seasonings into the pot..
3. Bring this to a slight boil and then reduce the heat to medium-low. Cover (slightly ajar) and simmer for 2.5 hours. Stir occasionally..
4. [At the 2.5 hour mark …] In a skillet, heat oil over medium heat and brown the andouille sausage for 3-4 minutes per side. Remove from pan and set aside to cool..
5. In the same pan, sauté onions, bell pepper, and celery in a little oil until soft, about 3-4 minutes. Add the garlic and heat this for another minute..
6. Transfer the vegetables to the simmering pot of beans. Slice the sausage (1/3 inch) and diced ham and add to the pot. Continue to simmer..
7. [At the 3.5 hour mark …] Remove the ham hock, shred the meat, and add to the pot. Add the brown gravy and parsley with a dash of hot sauce and vinegar and stir. Heat this for 30 minutes..
8. Serve the bean-gravy (when the beans are tender) over steamed white rice, with a side of cornbread and enjoy..