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Red Beans and Rice with Bone Doctors' BBQ


 Yield: Serves 6-8 as a main course




1 pound smoked link sausage, halved lengthwise and cut crosswise into 1/4 inch thick slices. (Bone Doctors' smoke fresh andouie sausage with apple wood)

1 pound dried red kidney beans, picked over

1 large sweet onion, chopped

2 pale-green inner celery ribs with leaves, chopped

4 garlic cloves, minced

4 cups water

1 16 ounce can of lower sodium chicken broth

4 bay leaves

1 teaspoon Bone Doctors' Fire & Brimstone (or your favorite hot sauce)

2 Tablespoons Bone Doctors' Premium Spice Blend


Accompaniment: white rice



Soak beans in water overnight. Drain, then combine all ingredients in a 6 quart heavy kettle. Bring mixture to a boil and simmer, covered for 2 hours. After 2 hours, using a potato masher, lightly mash the mixture while still in the pot. Remove lid and continue cooking at a low simmer for another hour, adding water to desired consistency if needed.

Serve mixture with rice.



Red Beans and Rice with Bone Doctors' BBQ