Nawlins Flava

I just got back from good ol' New Orleans. What an experience! I didn't get to reach all of the places on my list, but I am going to make it my business to do that when I go back which will be very soon. Whenever I think of New Orleans I think of the food and the culture. The creole flavors and spices meshed with the seafood definitely makes me want to experiment in my very own kitchen, so guess what, that's what I'll be doing. The recipe for the weekend is going down to the dirty dirty south. This will be an easy one especially since I've already discussed the gumbo and beignets and creole shrimp here. One recipe that I haven't mentioned is the Red Beans and Rice, which seems to be a staple in the Big Easy. And it just so happens that's a new "friend's" favorite dish so why not figure out how to make it for him.

This recipe comes from friend in my head Emeril Lagasse.

Red Beans and Rice

Ingredients
* 2 tablespoons vegetable oil
* 1 cup chopped onions
* 1/2 cup chopped bell peppers
* 1/2 cup chopped celery
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/4 teaspoon freshly ground black pepper
* 1 teaspoon dried thyme
* 2 bay leaves
* 1 pound boiled ham cut, into 1/2-inch cubes
* 6 oz smoked sausage, cut crosswise into 1/4-inch slices (1 cup)
* 1 lb dried red beans, rinsed and sorted through, soaked overnight and drained
* 3 tablespoons chopped garlic
* 8 to 10 cups water
* Steamed rice

Directions
1. Heat the oil in a large saucepan over medium-high heat.
2. Saute the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes.
3. Add the bay leaves, ham and sausage (you can sub this for turkey/chicken sausage) and saute for 5 to 6 minutes.
4. Add the beans, garlic, and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick.
5. Use a wooden spoon to mash about half of the mixture against the side pf the pot. Continue to cook, stirring occasionally, for about 1 1/2 hours, or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick.
6. The mixture should be soupy but not watery.
7. Remove the bay leaves
8. Serve with steamed white rice.