Red Beans and Rice

Gumbo, Coleslaw, Red Beans And Rice at Oklahoma Joe's BBQ

Oklahoma Joe's Restaurant Copycat Recipe

1/2 teaspoon dried thyme
1/2 teaspoon chili powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground white pepper
1/4 teaspoon mustard powder
1/4 teaspoon paprika
1/4 teaspoon dried oregano
1 teaspoon kosher salt
4 ounces andouille sausage, cut into 1/2-inch dice
1 cup diced onion
1/2 cup diced celery
1/2 cup diced green bell pepper
2 teaspoons minced garlic
2 bay leaves
2 cans red beans, rinsed
3 to 4 cups waters (as needed)
1 tablespoon base or 2 chicken bouillon cubes
1 tablespoon of your favorite BBQ sauce
1 teaspoon hot sauce
2 cups cooked white rice

Combine the spices and seasonings, including the salt.  Set aside until they're ready for their closeup. Saute the sausage in a dutch oven over medium heat for 3 to 5 minutes. Don't use any oil for this step.  Add the onion, celery, bell pepper, garlic, and bay leaves and cook for another 5 to 10 minutes. Add the seasonings while cooking the vegetables and combine thoroughly.  Savor this step: Place your nose directly above the dutch oven.

 After the vegetables have been cooked, added the red beans and just enough water to cover the beans. Add the chicken base, BBQ sauce, and hot sauce.  Stir to combine, then raise the heat and bring the liquid to a boil. Turn the heat to low and simmer, uncovered, for 1 1/2 to 2 hours.  Stir every 20 to 30 minutes and add water if the beans get too thick. The red beans are ready to eat when they have thickened slightly and made their own gravy, which is a wonderful.  Remove the bay leaves.  Serve over the cooked rice.