Trail of Crumbs: Uncle Kerry's Monday Red Beans and Rice

I'm not going to lie, one of my draws to Trail of Crumbs was the promise of New Orleans food. I love cajun food - gumbo, jambalaya, etouffe, and of course, red beans and rice.

Since Kim Sunee spent most of her childhood in New Orleans, I knew the book would be chock full of great cajun recipes.  Not just great, but authentic. 

Red beans in rice is a great staple to have.  I think of it as "poor man's food" because all the ingredients are relatively cheap, but it really fills you up.    Thatbaby skipped the sausage which was "too spicy."  But otherwise he thought this meal was brilliant - because he loves beans and he loves rice.    Maybe he's going to follow in my footsteps with his love of cajun food?  Just have to work on that spice tolerance.

Uncle Kerry's Monday Red Beans and Rice (From Trail of Crumbs)

1 1/2 Tbsp butter

1 onion, chopped

1 green bell pepper, chopped

4 celery ribs, chopped

3 garlic cloves, smashed

1 tsp salt

1/2 tsp black pepper

1 smoked ham hock

1 bag dried kidney beans

 1 tsp liquid crab boil

1 tsp Creole seasoning

2-3 sprigs fresh thyme

1 lb smoked sausage

2 Tbsp cornstarch

hot sauce, to taste

1. Heat butter on medium high in a large pot or Dutch oven.  Add onion, bell pepper, and celery and cook, stirring occasional, about 7 minutes or until soft.
2. Add garlci, salt, and pepper and cook 3 more minutes.
3. Add smoked ham hock, beans, liquid crab boil, Creole seasoning, and thyme and stir.  
4. Add enough water (about 2 quarts) to cover beans.  Stir, bringing to a boil, reduce heat to medium, and let simmer, stirring occasionally, about 1 1/2 hours. If beans get too thick, add more water, about 1/2 cup at a time.
5. Add sausage to pot adn let beans cook another 30 minutes or until tender.
6. Mix 2 Tbsp cornstarch with cold water and add to taste.
7. Season to taste with salt, pepper, and hot sauce.
8. Serve with hot boiled rice and shallots in vinegar.

Shallots in vinegar

Combine 3 to 4 Tbsp white wine vinegar, 2 thinly sliced shallots, and herbes de Provence in a bowl and stir to combine.