New Orleans Red Beans & Rice

What's cooking in Olivia Bennett-Alexander's kitchen tonight? (Shameless Escapades plug)

 New Orleans Red beans and Rice...

This recipe ,given and taught to her by Donnie Ray's sister in Monroe ,Louisiana...is another of Donnie Ray's favorites..

"Just like our mom used to make this make this" he said. He recommended cooking the day before you want to eat it. "It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce."he said..

Him being from Louisiana...He ought to know..

INGREDIENTS:

1 tablespoon	shortening (or as needed)
1	white onion (chopped)
3 cloves	garlic (chopped)
1	green bell pepper (chopped)
8 cups	water
1 pound	dried red beans
1	smoked ham hock
1 pound	smoked sausage (cut into bite-sized pieces)
2 stalks	celery (chopped)
2	bay leaves
1 tablespoon	creole seasoning (such as Tony Chachere's®)
½ teaspoon	dried thyme
½ teaspoon	dried sage
1 dash	hot pepper sauce (such as Tabasco®, or to taste, optional)
3 cups	white rice (cooked)

 DIRECTIONS:

1. Melt shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper in hot shortening until tender, 5 to 7 minutes.
2. Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
3. Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.

 So the verdict?

No complaints from niece Beverly

Or Husband, Nelson

 or Donnie Ray..

And if they like it...It's all good!   Good Job Olivia...

Enjoy...Eat well my friends!