RED BEANS AND RICE WITH SMOKED SAUSAGE- NEW ORLEANS STYLE
This is a hearty, spicy version of New Orleans' traditional favorite. Serve with chunks of buttered cornbread. Originally from a September 1983 issue of Bon Apetit in the R.S.V.P. Letters to the Editor section. The recipe was requested from The Gumbo Shop restaurant in New Orleans.
Provided by Leslie in Texas
Categories Pork
Time 3h25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place beans in Dutch oven and cover generously with water; let soak 30 minutes.
- Add all remaining ingredients to beans except salt, rice, and hot sauce.
- Bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover and simmer until beans are tender, adding more water if necessary, about 2 1/2 hours.
- Add salt to taste.
- Discard ham bones after cutting any meat from them into bite-sized pieces; return meat to pot.
- Remove about 1/2 cup of beans from mixture and mash to a paste.
- Return mashed beans to pot and stir through.
- Simmer 15 more minutes.
- Serve hot over rice: pass hot sauce, if desired.
Nutrition Facts : Calories 1027, Fat 61.1, SaturatedFat 21.6, Cholesterol 168.2, Sodium 2613.3, Carbohydrate 54.5, Fiber 2, Sugar 2.5, Protein 62.8
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