John's Red Beans & Rice

By calypan

from Lilette Restaurant New Orleans

Ingredients

• 1 (16-oz.) package dried red kidney beans
• 1 pound mild smoked sausage, cut into 1/4-inch-thick slices
• 1 (1/2-lb.) smoked ham hock, cut in half
• 1/4 cup vegetable oil
• 3 celery ribs, diced
• 1 medium-size yellow onion, diced
• 1 green bell pepper, diced
• 3 bay leaves
• 3 garlic cloves, chopped
• 2 tablespoons salt-free Cajun seasoning
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• 1 teaspoon ground pepper
• 3 (32-oz.) containers low-sodium chicken broth

Preparation

Step 1

1. Place beans in a large Dutch oven; add water 2 inches above beans. Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.

2. Cook sausage and ham in hot oil in Dutch oven over medium-high heat 8 to 10 minutes or until browned. Drain sausage and ham on paper towels, reserving 2 Tbsp. drippings. Add celery and next 8 ingredients to drippings; cook over low heat, stirring occasionally, 15 minutes.

3. Add broth, beans, sausage, and ham to Dutch oven. Bring to a simmer. Cook, stirring occasionally, 2 hours or until beans are tender. Discard ham hock and bay leaves.