Cajun Red Beans And Rice

• 1 smoked ham hock or ham bone
• 2 pkg. kidney beans
• 2 stalks chopped celery
• 1 large chopped purple onion
• 1 large chopped green pepper
• 3 cloves (3 Tbsp. chopped) garlic
• 1 bay leaf
• 1 tsp. thyme
• 4 strips bacon, cook and save grease
• 1/2 c. flour
• 1/4 c. water
• 1 lb. Cajun sausage links, cut in bite size pieces
• 1 lb. smoked sausage links, cut into bite size pieces
• 1 tsp. Tony Chachere Cajun seasoning

1. Soak kidney beans overnight with baking soda (2 teaspoons) and salt.
2. In a teaspoon of bacon grease cook celery, onion, green pepper and garlic.
3. Add cooked ingredients to beans covered with a good amount of water.
4. Add bay leaf, cayenne pepper, thyme and 2 tablespoons Tony Chachere Cajun seasoning.
5. Add cut up regular and Cajun sausage.
6. Let simmer for 1 or 2 hours.
7. Cook bacon, save grease, crumble bacon and set aside.
8. Add flour, water and 1 cup mashed beans to bacon grease.
9. Put this mixture back in beans.
10. Add cayenne flakes and 1 cup catsup and simmer for 1 hour.
11. Cook rice and serve the red beans over the rice.

ham hock, kidney beans, celery, purple onion, green pepper, garlic, bay leaf, thyme, bacon, flour, water, cajun sausage links, sausage, chachere cajun

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1016949 (may not work)