Red Beans 'n Rice Kind of Day

Very little can beat a "snow-falling-piddle-in-the-kitchen-perfect-music-read-a-book" kind of day. Today is the day! This recipe has been planned since DH and I knew the snow was coming. Cajun read beans 'n rice for supper. Mmmm. If I get really industrious, there may be an addition of hush puppies with swamp sauce. Perfection! The RB&R are already in the crock pot and will simmer in all that rich goodness for six hours. In a couple of hours the house should smell glorious. Thought I'd share this recipe with you. If you want it truly cajun-style, you'll have to hunt down the andouille sausage. I found it at Homeland. So here you go, Friends. Give it a shot and let me know what you think. Later I'll post a "finished product" pic.

Cajun Red Beans 'n Rice
16 oz. pkg. dry red beans
1 vidalia onion, chopped
1 green or red bell pepper, chopped
2-3 stalks of celery, chopped
2 T fresh or dried parsley, chopped
(or you can forgo the last four ingredients listed above and use Picsweet frozen Seasoning Blend)
2 T minced garlic
3 bayleaves
1-2 T cajun seasoning (I prefer about 1 1/2T)
1 T ham base or add a small smoked ham hock
1 T olive oil or canola oil
2 links (1/2 lb) andouille sausage
1 c long grain white rice
( a little sidenote: I added a teaspoon of hambase to the recipe)

Soak the beans overnight in six cups of water. Drain the beans and place in your crockpot. Cover with six cups of fresh water to the beans. Turn to high setting. In a skillet, heat oil on medium and cook sausage for 15 minutes, turning to brown sausage. Move to a paper towel in order to absorb extra grease. Cut into 1/2" slices. Add to the beans and stir. Add the ham base or a small smoked ham hock. Saute the onion, pepper, celery, and parsley (or the Seasoning Blend) in the sausage drippings until the onion is translucent. Add the garlic just before this mixture is done to avoid burning the garlic. Add to the beans and sausage and stir. Add the bay leaves and the cajun seasoning, stirring. Now, make sure all is covered with water, allowing enough space in the crockpot for more liquid to form during the cooking process. Cook on high for six hours, only lifting lid to stir once at about three hours. (note: I used my medium size crock pot and I didn't have to add extra water. At the beginning it almost filled it, allowing enough space for cooking.) This recipe will get nice and soupy and thicker as it cooks. When this is done, cook your rice, following the package directions.

Now!!...plate up some rice, ladle on a generous amount of RB&R, add some hushpuppies to your plate and maybe even a bit coleslaw!  If your really feeling inspired, whip up a bread pudding with rum sauce. Oh, yes!

Here's to Cajun cuisine and aromas, Mon Amour,
Cheryl