Red Beans and Rice

Instructions

1. 1

   Brown the Sausage: In a large Dutch oven over medium heat, sauté the sliced andouille sausage until the fat renders and the edges are beautifully browned and crispy (about 8 minutes). Remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pot.

2. 2

   Sauté the Holy Trinity: Add the diced onion, bell pepper, and celery to the sausage fat. Sauté for 8-10 minutes until the vegetables are softened and the onions are translucent. Stir in the minced garlic and cook for 1 minute until fragrant.

3. 3

   Build the Stew: Return the browned sausage to the pot. Add the rinsed dried red beans, chicken broth, water, bay leaves, Cajun seasoning, and dried thyme. Stir well to combine.

4. 4

   Simmer: Bring the pot to a rolling boil over high heat. Boil vigorously for 10 minutes, then reduce the heat to low. Cover the pot and simmer gently for 2 to 2.5 hours, stirring occasionally.

5. 5

   Mash for Creaminess: Once the beans are completely tender, use the back of a wooden spoon to mash about 1/4 of the beans against the side of the pot. This releases their starches and thickens the broth into a rich, creamy gravy. Simmer uncovered for 15 more minutes.

6. 6

   Serve: Remove the bay leaves. Taste and adjust salt and pepper if needed. Serve hot, ladled generously over a mound of cooked long-grain white rice, garnished with green onions.