Title: Red beans & rice (chef du jour)
 Categories: New, Text, Import
      Yield: 4 Servings
 
 
      1/2 lb light red kidney beans
      1/2 c  yellow onions, -- diced
      1/4 c  green onions, -- sliced
      1/4 c  red onions, -- diced
        1 c  celery, -- chopped
        1    jalapeno pepper, -- seeded
  :          and diced
        1    bay leaf
        1 pn white pepper
        1 ts Paul Prudhomme's Pork Magic
      3/4 ts dried oregano
      3/4 ts dried basil
        1    grind fresh black pepper
        1 pn crushed red pepper
        1 TB roasted garlic
        1 lb Andouille sausage, -- sliced
  :          and sauteed
      1/4 c  Tasso ham, -- diced and
  :          sauteed
      1/4 c  pickled pork, boiled with
  :          seafood boil -- and
  :          shredded
        1 TB file powder
  
  Cover the beans with cold water and soak them overnight. Drain them.
  In a 4 quart pot add all the vegetables and spices and cook over low
  heat until they are soft, about 10 to 15 minutes. Then add the beans
  and meat, cover with water and cook over high heat for 1 hour. Turn
  the heat down and simmer for 40 more minutes. Stir in file powder and
  cook 2 more minutes to thicken.
  
  Yield: 6 servings