Although neither my wife nor I are Cajun by any stretch of the imagination, we both love Cajun and Creole food.  That's probably because of our frequent visits to one of our favorite states, Louisiana, and New Orleans in particular.

First, let me assure you that I have had better Red Beans and Rice in NOLA than my version , but the following recipe produces pretty good results and is relatively easy.

Ingredients:

1 pound dried red beans
1 smoked ham hock (or smoked turkey leg)  -- for flavoring

½ lb. Andouille (we like Bruce Aidells Cajun Style Andouille® smoked pork sausage), sliced into 1/4-inch slices on the bias

Vegetables:

1½  cups diced yellow onion
1 cup diced celery
½ cup diced green bell pepper
2 medium cloves of fresh garlic, minced or pressed

Spices:

Salt to taste
½  teaspoon coarse-ground black pepper, or to taste
½  teaspoon oregano leaves
½  teaspoon thyme leaves
½  teaspoon sweet basil leaves
1 bay leaf
½ teaspoon cayenne pepper, or to taste

1 10-ounce can Rotel® tomatoes with green chiles
½  teaspoon Tabasco®, or to taste (we prefer about 1 tsp)
Water to cover beans.

Sort red beans, picking out any rocks or debris; soak in water to cover several hours or overnight.

Drain soaking water and add fresh water to cover. Add the vegetables, the hock, the spices and the other ingredients (except sausage) to beans and simmer for about 3 (THREE) hours, or until the beans are tender and the flavors well blended.

About 30 minutes before end of cooking, add the sausage.

Adjust seasonings if needed. Remove the bay leaf and the hock bones.

Serve over hot rice, on pre-heated plates (NEVER on cold plates).

Garnish with snipped scallions or fresh curly parsley to taste (permit each diner to make this important choice, please).

·        Jalapeno Corn Bread

·        Green salad

·        Sweet Iced Tea