"Just like mom makes. I recommend cooking the day before you want to eat it. It is a time-consuming recipe and the taste gets even better after 24 hours in the refrigerator. For extra spice, add a splash of hot sauce." — Matt
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shortening, or as needed
white onion, chopped
green bell pepper, chopped
dried red beans
smoked ham hock
smoked sausage, cut into bite-sized pieces
Creole seasoning (such as Tony Chachere's®)
hot pepper sauce (such as Tabasco®), or to taste
cooked white rice
Very tasty! I used the Creole Seasoning Blend for the spices.
Oh yeah this is tasty. I used andouille sausage. I used 1 1/2 pounds of beans and 2 ham hocks but the original amount of sausage. Great flavor with the right amount of kick to it. Served with cornbread.
I loved this dish! Made as written except for the ham hock and sausage. I had a very meaty smoked ham bone in the freezer so I threw that in the bean pot. A bowl of coleslaw and a skillet of cornbread and, ah, my. A supper fit for a king!
Turned out very favorable, but too soupy. I suggest reducing the water by a cup. Plus, with just a little soaking time (perhaps two hours), there is no need to simmer for the suggest 5 hours, just test the texture of the beans around 3-1/2-to-4 hours.
* Percent Daily Values are based on a 2,000 calorie diet.
Authentic New Orleans Red Beans and Rice
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 184
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