Makes about 10 cups, 6 servings
Hands on time: 25 minutes
Total preparation time: 40 minutes
2 tablespoons vegetable oil
6 ounces ham
1 large onion
4 medium celery stalks
1 large green bell pepper
3 garlic cloves
1 tablespoon Creole Seasoning (recipe follows)
1 pound fully cooked smoked andouille sausage
Two 15 1/2-ounce cans red kidney beans
6 cups chicken broth
1 Turkish bay leaf
1 1/2 cups cooked white or brown rice (1/2 cup uncooked rice equals 1 1/2 cups cooked)
Heat the vegetable oil in a 3-quart saucepan over medium heat. Medium chop the ham (about 1 1/3 cups) and add to the saucepan; cook until the ham is lightly browned, about 5 minutes. Transfer with a slotted spoon to a small bowl and set aside.
Meanwhile, medium chop the onion (about 2 cups), celery (about 2 cups), and bell pepper (about 1 1/2 cups). Add the onion to the saucepan and cook, stirring occasionally, for about 5 minutes, or until it is lightly browned. Add the celery and bell pepper and cook for 2 to 3 minutes. Press the garlic (about 1 tablespoon) into the vegetables in the saucepan; stir in the Creole Seasoning and cook 1 minute longer.
Halve the sausage lengthwise and slice it crosswise into ¼-inch thick pieces (about 3 cups); rinse and drain the beans. Add the chicken stock, sausage, beans, ham, and bay leaf to the vegetable mixture and simmer for 15 minutes. Discard the bay leaf, stir in the rice, heat, and serve.
Yields about 1/2 cup
Combine 1 tablespoon plus 1 teaspoon hot paprika, 1 tablespoon kosher salt, 1 tablespoon garlic powder, 1 1/2 teaspoons freshly ground black pepper, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons cayenne, 1 1/2 teaspoons dried oregano, and 1 1/2 teaspoons dried thyme in a small bowl. Transfer to a tight jar or tin and use as directed in a recipe.