Red beans and rice (Cajun New Orleans version)

Beans and rice are a staple in many parts of the world, and for good reason, too. This combo is very nutritious and has kept people healthy for ages. Some nutritionists say that combined, rice and beans create some proteins that can compensate for an otherwise poor and unvaried diet. Cool, right?

So, almost every area of the world has its own version of rice and beans (or lentils or chickpeas... basically just rice and legumes). But out of them all, red beans and rice is probably my favorite, because it's spicy and savory due to the tomato, chilies and smoked meat, and these kind of flavors are right up my alley. 

The Creole and Cajun communities around Louisiana and New Orleans have perfected the art of this dish and made it into something wonderful. I've already made the Creole New Orleans version of the dish, so now it's time for the Cajun one. It's all very easy to throw together and the result is delicious even when reheated. Enjoy!
Recipe source: ClosetCooking.

Last year: nothing.
Two years ago: nothing.
Three years ago: nothing.
Four years ago: Shrimp pizza with cherry tomatoes and parsley.
Five years ago: Flourless chocolate cake with choco-whiskey sauce.
Six years ago: Poulet Vallée d'Auge (Chicken, apple and Calvados cream stew) (French).
Seven years ago: Sprinkle butter cookies (Italian).
Eight years ago: Chinese fried rice, Broccoli and ham torte and Cardamom lassi (Indian).


Ingredients:

• 2 tablespoons oil
• 1/2 pound andouille sausage (cut into small pieces)
• 1 cup onion (diced)
• 1/2 cup celery (diced)
• 1/2 cup green pepper (diced)
• 4 cloves garlic (chopped)
• 4 cups ham broth or chicken broth or chicken stock
• 2 (536 g) cans of pre-boiled red beans (rinsed and drained)
• 1 smoked ham hock
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 teaspoon oregano
• 1 teaspoon thyme
• 2 bay leaves
• salt and pepper to taste
• 4 cups cooked rice

Heat the oil in a large pan, add the sausage and saute it until lightly golden brown, about 5-7 minutes. Set it aside.

Add the onions, celery and green pepper to the pan and cook until tender, about 7-10 minutes.

Add the garlic and cook until fragrant, about 1-2 minutes.

Add the stock, the beans, ham hock, sausage, paprika, cayenne, oregano, thyme, bay leaves, salt and pepper and bring everything to a boil.

Reduce the heat and let it all simmer covered for at least 1 hour, continuing for another hour or two if you have the time to bring out more flavor from the smoked meat.

Remove the ham hock, pull the meat from it, cut it into bite sized pieces and add it back to the pot if desired.

Mash or puree about a quarter of the beans and mix them back in the pot.

Serve it all over plain rice. It's done, dig in!