Third Coast Cuisine

A calderon of red beans and rice is always welcome for any football game but with the New Orleans Saints playing in the Super Bowl it's time to break out my "Reb" Beans & Rice with three (3!) kinds of sausage:

Triple Sausage “Reb” Beans and Rice
1 pound Red kidney beans (soaked overnight)
3 cups cooked rice
1 pound breakfast sausage
2 cloves garlic, crushed
1 bell pepper, chopped
1 chopped onion, diced
1 stalk celery, chopped
3 bay leaves
1/2 pound Andouille sausage
1/2 pound smoked pork sausage
1/4 teaspoon Cayenne pepper
Creole seasoning

In a Dutch oven render the breakfast sausage until brown and remove to drain.  Sauté the bell pepper, chopped onion, celery in the fat from the sausage (adding cooking oil if necessary). After about five minutes add the garlic and cook another 3 – 5 minutes then add the pork sausage, beans, and water to roughly one-half inch above beans.  Drop the bay leaves into the water.  Slice both Andouille and smoked sausage and add to pot then season to taste with Cayenne and Creole seasoning. Cook slowly two to three hours, until gravy is thick and beans are tender.  Add additional Creole seasoning to taste and serve over rice.  Remember to remove the bay leaves.