Red Beans and Rice with Elk Andouille
- 8 ounces dry red kidney beans
- 8 ounces smoked bacon, roughly chopped
- 8 ounces ham, diced
- 1 cup finely chopped yellow onion
- 1 cup finely chopped bell pepper
- 3 bay leaves
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 8 cups chicken broth
- Kosher salt and freshly ground black pepper
- 1 pound elk sausage links
- 2 cups cooked rice
- 3 green onions, sliced
Cover the beans with 2-inches of water and refrigerate overnight.
Cook the bacon over medium heat in a large pot until crispy. Add the ham and cook until browned, about 4 minutes. Stir in the onion and bell peppers and cook until soft, about 5 mintues. Add the bay leaves, garlic powder, onion powder, and cayenne pepper. Continue to cook for 3 minutes. Drain the beans and add to the pot. Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 2 hours, or until the beans are very tender. Once the beans are tender, mash them against the side of the pot. Repeat approximately 10 times. Stir to distribute the mashed beans. Simmer about 20 more minutes. Add salt and pepper, to taste.
Slice the elk sausage links lengthwise. In a medium skillet, sear the sausage until golden brown, about 7 to 10 minutes per side.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Sweetwater Restaurant