Ingredients Jump to Instructions ↓

  1. 1 bay leaf

  2. 1 tablespoon dried sweet red pepper flakes

  3. 1 tablespoon dried minced onion

  4. 2 teaspoons seasoned salt

  5. 1 teaspoon ground cumin

  6. 1 teaspoon sugar

  7. 1/2 teaspoon celery seed

  8. 1/2 teaspoon dried minced garlic

  9. 1/4 teaspoon cayenne pepper

  10. 1/4 teaspoon crushed red pepper flakes

  11. 2 cups dry kidney beans

  12. 1 cup uncooked long grain rice ADDITIONAL INGREDIENTS:

  13. 4 1/2 cups water, divided

  14. 1 1/2 pounds smoked ham hocks

  15. 1 pound smoked sausage, sliced

  16. 1/2 teaspoon salt Minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch. To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf. Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired. ');


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