Smoked Sausage Red Beans and Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Red Beans and Smoked Andouille Sausage

1. Finely dice the yellow onion, green bell pepper, and 3 celery stalks, then mince the 5 garlic cloves. 10 min
2. Measure out 1½ teaspoons smoked paprika, 1 teaspoon dried thyme, ½ teaspoon dried oregano, ¼ teaspoon cayenne pepper, and ½ teaspoon black pepper into a small bowl. 2 min
3. Drain and rinse the overnight-soaked dried red kidney beans and set aside. 2 min
4. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large Dutch oven or heavy pot over medium-high, then add the andouille rounds and sear 3–4 minutes, stirring occasionally, until browned on both sides. 5 min
5. Timing-sensitive step. Reduce heat to medium, add the diced onion, bell pepper, and celery to the pot, and cook 6–7 minutes, stirring frequently, until softened and beginning to color. 7 min
6. Timing-sensitive step. Add the minced garlic and the spice blend (or 2 tablespoons Creole seasoning), stir into the vegetables, and cook 1 minute until fragrant.
7. Add the drained kidney beans (soaked dried or canned), 4 cups chicken stock, 2 cups water (omit water if using canned beans, use 3 cups stock instead), 2 bay leaves, 1 teaspoon kosher salt, and bring to a boil. 5 min
8. Reduce heat to low, cover partially, and simmer — 60 minutes for soaked dried beans (until completely tender and creamy) or 20 minutes for canned beans — stirring occasionally. 60 min
9. Use the back of a wooden spoon to smash about ¼ of the beans against the side of the pot to thicken the broth, then stir to incorporate; remove the bay leaves. 2 min
10. Taste and adjust seasoning with additional kosher salt and, if using, 1 teaspoon hot sauce such as Crystal or Tabasco.
11. Ladle the red beans and sausage over steamed white rice and garnish with 2 tablespoons roughly chopped fresh flat-leaf parsley. 2 min

Steamed Long-Grain White Ricebase

1. Combine 1½ cups long-grain white rice, 2¾ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 5 min
2. Stir once, reduce heat to the lowest setting, cover tightly, and cook undisturbed for 18 minutes. 18 min
3. Remove the pot from heat and let the rice steam, still covered, for 5 minutes. 5 min
4. Uncover, add 1 tablespoon unsalted butter, and fluff the rice with a fork until the butter is melted and incorporated. 2 min