Red Beans and Rice with Chaurice Sausage – Nola Cuisine

Ingredients

• 2 Tbsp Duck Fat
• 2 Tbsp Creole Seasoning
• 1 Cup Onion, chopped
• 1/2 Cup Red Bell Pepper, chopped
• 1/4 Cup Celery, Chopped
• 1 Cup Andouille Sausage, Cubed
• 1/2 lb. Small Red Beans (soaked overnight or for at least a few hours)
• 1 Tbsp Fresh Garlic, Minced
• 1 Smoked Ham hock
• 3 1/2 Cups Chicken Stock (You could certainly use water)
• 3 Fresh Bay Leaves
• A bundle of fresh Thyme
• 2 Tbsp Homemade Worcestershire sauce
• 1 Tbsp Crystal Hot sauce
• 1/2 Cup Tomato Sauce (I learned this from Louis Armstrong’s Recipe)
• 1 Tbsp Italian Parsley, Finely Chopped
• 1/4 Cup Green Onions, thinly sliced on the bias
• 1/2 Recipe Creole Boiled Rice