Cajun Style Red Beans and Rice with Grilled Andouille Sausage
1lb red beans
1 smoked ham bone
32oz chicken stock
16oz water (add more as needed)
1 bell pepper
2 celery ribs
4 cloves garlic
1 lb andouille sausage
1 lb smoked sausage
2 Tablespoons Malcom’s King Craw Cajun Seasoning (or your favorite Cajun seasoning)
1 cup dry long grain rice (cooked to package directions)
Pick and rinse red beans. Place beans in large pot and add stock, water, and 1/2 chopped onion. Bring pot to boil and reduce heat to simmer. Cook for 1 hour 30 minutes adding water as necessary. Stir beans every 20-30 minutes
Dice onion, bell pepper, and celery; mince garlic; split sausages length wise.
Grill sausages over charcoal grill. Slice andouille into 1/2 moon shape slices.
Sauté vegetables in 1 Tablespoon olive oil for 3-5 minutes. Add garlic and cook for 1-2 minutes.
When beans are tender remove 1 cup of beans and mash with fork.
Add vegetables, sliced andouille sausage, and mashed beans to the pot. Season with Malcom’s King Craw. Simmer for 30 minutes.
Prepare rice according to package directions.
Serve red beans over a scoop of rice garnished with a link of smoked sausage, green onion, and hot sauce.
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