Spicy Creole Red Beans and Rice
This Red Beans and Rice recipe is a classic Creole dish from Louisiana with spiced up beans simmered slowly in a pot with smoked Andouille sausage and more.
Ingredients
- 2 tbsp Olive oil
- 1 large onion chopped
- 1 medium Green bell pepper chopped
- 1 medium red pepper chopped
- 1 large Jalapeno chopped
- 1 stalk Celery chopped
- 3 cloves garlic finely chopped
- 1 lb smoked ham chopped
- 1 lb Andoulle Sausage sliced
- 2 tbsp Grumpy Creole seasoning
- 1 tbsp Grumpy Cajun seasoning
- 4 bay leaves
- salt and pepper to taste
- 6 cups chicken stock
- 1/4 cup apple cider vinegar
- 4 cups cooked white rice for serving
- hot sauce to taste I use Grumpy Ti-Malice
- 32 oz dark red Kidney beans drained and rinsed
Instructions
Instructions
- Heat a large pot to medium heat and add the olive oil.Add the onion, peppers and celery and cook them until softened, about 5 minutes.Add the garlic and smoked ham and cook another minute, stirring, until fragrant.
- Add the andouille sausage, Cajun/Creole seasonings, salt and pepper, red beans and chicken broth. Bring to a quick boil, then reduce the heat.Simmer for 90 minutes, or until the beans are tender and slightly creamy. It could take longer. Just keep testing to your desired doneness.Stir in the vinegar and mash up the beans a bit with a potato masher.Serve over rice and garnish with chopped Jalapeno and green onion.
