Recipe: Louisiana Red Beans and Rice with Sausage

LOUISIANA RED BEANS AND RICE WITH SAUSAGE

1 pound dried red beans, soaked overnight (2 1/3 cups)
2 ham hocks, split
2 quarts chicken broth (8 cups)
2 quarts water (8 cups)
2 bay leaves
1 teaspoon chopped fresh thyme
1 teaspoon cayenne
2 tablespoons bacon drippings
1 pound smoked hot sausage, diced
1 small onion, finely diced
2 ribs celery, finely diced
8 cloves garlic, minced
1 bunch green onions, minced
1/2 green bell pepper, minced
2 tablespoons chopped fresh parsley
2 pounds link sausage
Salt, freshly ground black pepper
1 1/3 cups raw rice, cooked in 4 cups water (for serving)

Drain red beans; place in large stockpot with ham hocks. Add broth, then water to cover. Heat to boil. Cover; reduce heat to simmer. Add bay leaves, thyme and cayenne. Simmer until ham hock meat easily pulls away from bone, about 1 hour.

Remove ham hocks from pot. Remove meat from bone; dice ham into small pieces. Return ham to pot.

Heat bacon drippings in skillet; add diced smoked hot sausage. Cook 3 minutes.

Add onion, celery and garlic; cook 5 minutes.

Add green onions, green pepper and parsley; cook 3 minutes. Add to beans. Cook beans until tender, 1 hour.

Place sausage links in large skillet; cook over medium heat 15 to 20 minutes, turning to brown evenly on all sides. Add salt and black pepper to taste.

Portion cooked rice on 10 warm plates. Spoon red beans over rice. Arrange 1 sausage on each plate.

Makes 10 servings
Adapted from source: A Taste of Heritage: New African-American Cuisine by Joe Randall