Diane's Red Beans & Rice

• 1 lb seasoning ham
• water
• 2 teaspoons garlic salt
• 14 teaspoon Tabasco sauce
• 1 teaspoon Worcestershire sauce
• 1 lb red beans, washed and soaked overnight
• 1 cup chopped celery
• 1 cup chopped onion
• 1 12 garlic cloves
• 3 tablespoons oil
• 12 lb sausage, sliced
• 2 bay leaves
• salt
• pepper, coarse ground
• 14 cup chopped parsley
• 2 tablespoons crab boil
• 3 cups cooked rice

1. Soak beans overnight in water high enough to cover all beans.
2. Refill as necessary depending on how much water the beans soak up.
3. Drain the next day.
4. In a large pot or Dutch oven place water (enough to cover), garlic salt, Tabasco, Worcestershire, and beans.
5. Cook uncovered, over a low flame.
6. In another pan saute celery, onions, and garlic in oil until transparent.
7. Add ham and sausage to brown; drain.
8. Add cooked meats and seasoning to beans.
9. Add bay leaves, salt, pepper and crab boil and continue to cook over low flame until beans are soft and creamy.
10. Approximately 2 1/2 hours.
11. Remove bay leaves and add parsley before serving.
12. For additional thickness cook longer.
13. For creamier beans occasionally mash some beans on the side of the pot while stirring.
14. Serve over hot, fluffy rice.

ham, water, garlic salt, tabasco sauce, worcestershire sauce, red beans, celery, onion, garlic, oil, sausage, bay leaves, salt, pepper, parsley, crab boil, rice

Taken from www.food.com/recipe/dianes-red-beans-rice-147673 (may not work)