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It's wash day so it's red beans and rice with smoked sausage and grilled pork chops.
1 large onion chopped
1 bell pepper chopped
1 cup celery chopped
1 lb smoked sausage diced
1/2 bunch parsley minced
1 lb diced ham
3 bay leaves
1/4 tsp ground thyme
1 tbsp Tony Chachere's creole seasoning
1 stick butter
1 tsp liquid smoke
1 lb dry red beans
8 cups chicken stock or water can be used
salt and pepper to taste
Melt butter in a heavy bottom pot
Saute over med high heat onion, bell pepper, celery, parsley, ham and sausage about 15 min.
Add the stock, bay leaves, seasoning and liquid smoke
Increase heat to high and boil about 1 1/2 hours stirring every 10 mins.
Watch the beans the last 1/2 hour and stir more often to make sure they don't stick to the bottom and burn.
Check for salt and add if needed. Don't add the salt during the cooking because it will take longer to cook the beans.
Remove the bay leaves and serve over hot steaming rice with a grilled pork chop.
Baked Chicken wiith BBQ sauce, on a bed of long grain rice with english peas.
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