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Cajun Ham, Sausage, and Red Bean Stew

Source of Recipe

From "Pig: King of the Southern Table" by James Villas


Recipe Introduction

"In and around Lafayette, Louisiana, reddish-brown kidney beans are known exclusively as 'red beans' to Cajun cooks, and the ways they prepare them with local sausages and hams are limitless. For this hearty stew, andouille sausage is now available in better markets all over the country, or you can make your own chaurice. Otherwise, use kielbasa. Ideally, the highly spiced, smoked regional ham called tasso should be used, but given the virtual impossibility of finding this product outside Louisiana, the appropriate substitute is any ordinary smoked ham."

List of Ingredients

â—¦ 1 ½ cups dried red kidney beans, rinsed and picked over
â—¦ ½ cup peanut oil
â—¦ ½ cup all-purpose flour
â—¦ 1 medium onion, chopped
â—¦ 2 celery ribs, chopped
â—¦ 1 small green bell pepper, seeded and chopped
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon dried thyme, crumbled
â—¦ Salt and freshly ground black pepper to taste
â—¦ Tabasco sauce to taste
â—¦ ½ pound smoked ham, diced
â—¦ ½ pound andouille, chaurice, or kielbasa sausage, diced
â—¦ 1 quart chicken broth


Recipe

Place the beans in a bowl with enough water to cover and let soak overnight (or, preferably, for 24 hours).

In a large, heavy pot, heat the oil over moderate heat, add the flour, and whisk steadily till the roux turns dark brown, 15 to 20 minutes. (Take special care not to burn the roux.) Add the onion, celery, bell pepper, garlic, thyme, salt and pepper, and Tabasco and stir till the vegetables soften, about 5 minutes. Add the beans, ham, and sausage and stir for 5 minutes longer. Add the broth, bring to a boil, reduce the heat to low, and simmer, uncovered, till the beans are tender and the stew is nicely thickened, about 1 ½ hours, stirring from time to time.

Serve hot.

Makes 4 servings