Cajun Red Beans And Rice

(Um Um! That's some good stuff cher!)

• 1 16 oz package dry Red Kidney Beans
• 1 sweet vidalia onion - chopped
• 1 green or red bell pepper - chopped
• 2-3 stalks of celery - chopped small
• 2 T fresh or dried parsley - chopped
•  3 Bay Leaves
• Red pepper flakes or Lousiana hot sauce to taste
• 1 TBSP Cajun Seasoning
• 1 TBSP Olive Oil
• 2 links or 1/2 lb fresh Andouille or Boudin sausage
• 1 LB chub Purnells whole hog country sausage (You can use any good sausage you like. Don't use maple flavored one. Please!)
  
• 1 cup long grain white rice

Rinse Red Beans.  In a large stockpot,  cover them with water and let stand overnight.

Drain the Red Beans in a colander and place into the crock pot (slow cooker). Cover again with 6 cups of water. Turn the heat setting on High.

Heat the oil on medium heat and cook the Andouille and or Boudin sausage along with the country sausage for 15 mins or until done.

In the same skillet with the sausage drippings, saute the onion, bell pepper, celery, parsley, and garlic. Stir and cook until onions are getting clear.

Into the crock , add the sausages mix, then Bay Leaves, Red Pepper Flakes / Hot sauce and Cajun Seasoning. Stir well. Be sure its at least covered with water, but leaving room for more liquid to form up from the slow cooking process.

Cook for about 5-6 hours; only uncovering to stir once.

30 minutes before ready to eat, cook a batch of long grain white rice. In a medium saucepan, add 2 cups water and bring to a boil. Add 1 cup rice. Cover and lower the heat to medium-low. Set your timer for 20 minutes. Do not uncover until done. A bit of butter on the rice is good too.

TIME TO EAT!