NOPD Interim Chief Woodfork's Red Beans and Rice with Sausage
2 Tbsp. vegetable oil
1 medium yellow onion, chopped
1/2 cup celery, chopped
6 cloves garlic
2 Tbsp. Creole seasoning
1 tsp. hot sauce
2 bay leaves
2 1/2 qt. chicken, or vegetable stock
1 lb. red beans, sorted and soaked overnight
2 tsp. kosher salt
1 tsp. pepper
1/2 cup parsley, chopped
3 cups cooked rice (I cook rice in chicken or vegetable stock)
1/2 cup green onions, chopped
Meat options: Smoke or hot sausage, pork chops, chicken
Heat oil in a large soup pot over medium-high heat. Add onion and celery. Sauté until onion is translucent and celery is soft about 8 minutes. Add garlic and sauté 1 minute.
Add Creole seasoning and hot sauce. Mix and continue to cook for 1 minute. Add bay leaves and sauté for 1 minute.
Add stock and beans and stir until it boils about 8 minutes. Add salt and pepper and reduce heat to simmer, cover and cook for 1 1/2 hours. Check the pot every 20 minutes and stir to incorporate flavors.
Uncover and continue to simmer for another 30 minutes. Stir in parsley. If you need to thicken up the pot, use a potato masher to mash some of the beans. Serve over rice and garnish with green onions.
