Mardi Gras-Part II Red Beans and Rice

I remember very fondly my one and only trip to New Orleans. My husband took me on a surprise trip there for my 30th birthday. Our trip was Pre-Katrina. We loved exploring the city, listening to the live jazz music and tasting the magnificent food. I hope we will be taking a return trip soon! To go along with the King cake I made for Mardi Gras, I wanted to make a big pot of red beans and rice. I searched through a lot of recipes and weeded out the ones that called for hard to find ingredients like ham hocks and pickled ham. I am particular about where I buy my meat and didn't have time for a Whole Foods run for the ham. This recipe was really easy to make and my husband loved it! The Andouille I purchased had quite a kick which he really liked. For my preference I would have liked a little less spice. I would definitely make this again for a quick week night meal. I still want to make the more classic version of the dish, starting with dry beans and achieving a more gravy-like texture. If anyone has a good one, please let me know.

Note: I promise my Barefoot Blogger's pick of Meringues Chantilly will be up by tomorrow. I'm running a bit behind this week. We are having beautiful weather and I opted for a trip to the zoo instead of baking in the kitchen!

Other Cajun Favorites:

Brown Rice with Andouille, Corn and Red Peppers
Slow Cooker Red Beans with Andouille Sausage
Chicken Andouille Gumbo

Red Beans and Rice

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 pound smoked sausage, cut into 1/4-inch slices(I used a natural nitrate free beef andouille)
  
• 1 tablespoon Neelys Dry Rub (I added a mix of paprika, garlic powder and onion powder)
  
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 (12-ounce) cans red beans, drained and rinsed(I used organic)
  
• 3 cups chicken stock (I used homemade)
  
• 2 bay leaves

• 4 cups chicken stock
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• Pinch salt

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, Neelys Dry Rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Source: Down Home with the Neely's/Foodnetwork.com