David's Louisiana Red Beans and Rice
There is no wrong way to make this dish. Like I said I love the different flavors of the several meats that I put in the ingredients. If you can find taso locally get it, if not order it online. It doesn't take much taso to add a lot of flavor to your dish.
There is no substitute for making this dish the long way, but if you must there are many package mixes on the market. Just watch the salt content.
If you like add Louisiana Hot Sauce to kick it up a notch.
- 1-2 lb
- sausage sliced and browned andouille if you can get it otherwise any cased sausage will work. kielbasa, smoked etc
- 1-2 lb
- chunked ham
- ham bone or 2-3 ham hocks
- 1/4 - 1/2 lb
- 1-2 bag(s)
- kidney beans, dry (yes you can use canned if you prefer)
- 4-8 c
- David's Perfect Rice
- onions, yellow, medium
- 1 1/2 - 3 c
- celery stalk
- 1/2 - 1
- bell peppers
- 1 bunch
- green onions for garnish
- 2-4 qt
- chicken stock
- 1 1/2 - 3 Tbsp
- chopped garlic, i love garlic in this dish. adjust according to your taste
- 4-6 large
- bay leaves, dried
SOOO, the night before you're going to make your Red Beans & Rice soak your dry beans in a larger container and make sure you rinse the beans first and remove any stems and such, then fill container with water so there is twice the water to/bean ratio.
The next day you will have very little water as the beans have soaked it up. The water will have a reddish color to it, rinse in a colander under cold water and set beans aside.
I don't brown the ham hocks if you use them or my ham bone. The purpose of either of these is added flavor and some meat added as well. Also the added wonderful bone marrow adds so much to this dish.
You can use whatever meat you want with this dish. I like the mix and each meat brings different levels and depth of flavor to the finished dish. If you want use the sausage. I've written this recipe to how I prefer to make it.
Brown all meat as evenly as you can. Do not over stir this. You are wanting the meat to actually get browned. This is very important to the flavor of this dish.
Once the roux is ready add your aromatics and cook until tender. About 5 minutes
This is where i add the ham bone or ham hocks
Watch your heat as it can become too hot covered and you will have to put the heat to low.
Check and stir from the bottom of the post every 10-15 minutes for an hour.
You want a finished thick consistency not watery.
Garnish with chopped green onions or fresh parsley
So to do this just follow the directions on the package and add your favorite meat.