My non-traditional Red Beans and Rice

I'm positive purists will hate this. But I really don't like the flavor of green peppers. And I have a problem with the texture of celery. So a couple of the "big three" of Cajun cooking are out. So over time I've come up with this recipe for Red Beans and Rice. The seasoning mix is they key. So I thought I'd share.

Seasoning Mix:

• 1 T Paprika
• 1 1/2 t Smoked Paprika
• 1 T Salt
• 1 T Garlic Powder
• 1 1/2 t Onion Powder
• 1 1/2 t Oregano
• 1 1/2 t Celery Salt
• 1 t Black Pepper
• 1 t Cayenne Pepper

The rest is your standard recipe:

• 1lb red beans
• 1lb Pork andouille sausage
• 1 Smoked Ham Hock.
• 1t Chicken Better Than Bouilon or similar chicken stock.
  
• Apple Cider Vinegar - a "splash" or two
• Fresh Thyme
• 2-3 Bay Leaves

Soak your beans overnight, use plenty of water...8 Cups or so. Also salt the water, 2T salt.

Heat up a dutch over, and brown your sliced sausage with some olive oil. Drain your beans and add to pot. Dump in the seasoning mix. Add enough water to cover everything + an inch or so, about 5-6 cups. Add in the rest and stir to combine...don't forget the ham hock!

Bring to a boil, turn down to simmer and cook until beans are tender. About 1.5 hours but can take 2-2.5 hours depending on the beans. When tender, remove about 1 cup of beans and mash them up however you like. I use an emulsion blender (don't use the blender in the pot!! take them out and blend them), and then return to the pot. This will help make the mix creamy. At this point leave the lid off and let it cook down a little until you like the consistency.

Top with whatever you like. I use the traditional hot sauce (the Louisiana one with the big red dot on the bottle), but I've read so many different people talking about what they use, so just go ahead..if you like mayo on it, then go for it. Don't forget the cornbread!

bon appetit