The Best Ever Red Beans and Rice

foxvalleyfoodie.com

Mel V-K

subheading: Red beans:

2 tbsp bacon grease, or canola oil

1 medium onion, chopped

1 bell pepper, chopped

3 stalks celery, chopped

kosher salt to taste

1 teaspoon freshly ground black pepper

5 cloves garlic, minced

3 bay leaves

1 tbsp fresh thyme

1 tablespoon hot sauce

1 tsp Worchestershire Sauce

½ teaspoon oregano

½ tsp smoked paprika

2 quarts chicken stock (8 cups)

½ tsp cayenne (optional)

1 pound ‘small red beans’, rinsed and picked of debris

1 tbsp butter

14 oz Andouille sausage, Chopped into beans sized chunks

subheading: Rice:

4 cups water

2 cups long-grain white rice

1 tsp kosher salt

1 ½ tbsp of butter

Directions at foxvalleyfoodie.com

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