yah i know there is no ice down there but i spend a good part of the year down there and love their food...this one you can reheat and it will stick to your ribs
Louisiana Red Beans & Rice
1 pound dried red beans
10 cups water (or more)
1 ham bone or ham hock
1 pound smoked sausage, cut into 1-inch pieces
6 garlic cloves, crushed
1 1/2 cups chopped yellow onion
1 green bell pepper, chopped
1 cup chopped scallions
2 bay leaves
1 teaspoon Worcestershire
1 tablespoon dried parsley flakes
1 teaspoon dried thyme
1/4 teaspoon dried basil
1 teaspoon Creole/Cajun seasoning, such as Tony Chachere’s
Crushed red pepper to taste
Lemon juice, just a splash
Tabasco sauce to taste
4 cups hot cooked rice
Rinse beans well and drain them in a colander. If you remember to cover them with water and let them soak overnight, great. Otherwise, place beans in a large pot, cover them with water and "fast soak" by bringing to a boil and letting them stand off of the heat, covered, for 1 hour. Return the beans to the stove, add ham bone, garlic, onions, bell pepper and seasonings. Bring mixture to a boil and reduce heat to simmer. Cook very slowly, partially covered, for 1 1/2 hours. Stir the entire mixture just once about every half hour. Add the smoked sausage and cook another hour, partially covered. Beans are ready to serve when a rich natural "gravy" is formed. (In case you’re tempted to omit the ham bone or ham hock, don’t that’s what gives the liquid it’s creamy consistency.) Serve over rice with garlic bread. How many hungry people will this recipe feed? Well, that depends…at least 4, maybe up to 8. How hungry are they?
Lots of folks like to dress up their red beans by topping them with sliced scallions, and maybe even grated cheese. If that sounds good to you, do it! But please, don't serve this dish without good, crusty hot French bread, or maybe even garlic bread. Man, dat's good, yeah!
