Emeril’s New Orleans-Style Red Beans and Rice

Recipe by lisar
READY IN: 3hrs 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a large saucepan over med-high heat. Sauté the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes
  • Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours.
  • Add more water if the mixture becomes dry and thick.
  • After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot.
  • Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft.
  • Add more water if it becomes too thick. The mixture should be soupy but not watery.
  • Remove the bay leaves and serve with steamed rice.
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