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Magic Red Beans and Rice with Andouille Smoke Sausage and Tasso Recipe

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This recipe for Magic Red Beans and Rice with Andouille Smoke Sausage and Tasso, by , is from The Jazz Drummer's Cookbook, yes Food!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Paul Prudhomme/Russ
Added: Saturday, December 3, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 pound dry red kidney beans
Water to cover the beans
About 5 quarts Basic Pork Stock (preferred) or Basic Chicken Stock or water
4 cups finely chopped onions
2½ cups finely chopped celery
2 cups finely chopped green bell peppers
5 bay leaves
1 pound Chef Paul Prudhomme's Andouille smoked sausage or any other good pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally into ¾-inch pieces (see note)

¼ pound Chef Paul Prudhomme's Tasso (preferred) or other smoked ham (preferably Cure 81), cut into 1½ x ¼ x ¼ inch julienne strips (see note)

1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®
1/8 teaspoon salt
6 cups hot cooked rice (preferably converted)

Directions:
Directions:
Cover the beans with water 2 inches above the beans. Let stand overnight. Drain just before using.

In a 6-quart saucepan or large Dutch oven, combine 6 cups of the stock, the drained beans, 1 cup each of the onions, celery and bell peppers and the bay leaves. Bring to a boil over high heat, stirring occasionally and scraping pan bottom each time to make sure beans don't stick. Reduce heat to maintain a simmer and simmer 30 minutes, stirring and scraping pan bottom frequently.

Add 2 more cups of stock, 1 cup more onions and the remaining 1½ cups celery and 1 cup bell peppers; bring to a boil over high heat, then reduce heat and simmer 35 minutes, stirring and scraping often.

Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the remaining 2 cups onions; bring to a boil over high heat, stirring occasionally, then reduce heat and simmer for 45 minutes, stirring and scraping pan bottom occasionally.

Stir in 2 more cups of stock and return to boil over high heat. Reduce heat and simmer until beans are tender and start breaking up, about 1 hour to 45 minutes more, stirring and scraping pan bottom frequently. Continue adding more stock, 1 to 2 cups at a time, as gravy cooks down and becomes very thick; you probably will need to add about 6 cups more stock. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.)

Remove bay leaves and serve immediately.

Personal Notes:
Personal Notes:
This is the best recipe for Red Beans and Rice I have found. A little more complicated than others, but worth the effort.

 

 

 

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