Red Beans and Rice with Andouille Sausage

2 T Olive Oil
Onion, chopped
Red pepper, chopped
Luzanne Cajun Spice
Cayenne Pepper
Two teaspoons white vinegar
Tobasco Sauce
Black pepper
Garlic powder
3 lbs. Dry red kidney beans
Andouille Sausage

1. The night before, put beans in a large bowl and cover with water. Add Cajun spice to Garlic powder, a few shakes of each, to the water and stir. Place bowl in fridge for 30 min.

2. In a large pot, heat olive oil. Cook chopped onions and peppers until softened.

3. In the pot, pour in a couple inches of water and throw in more seasonings (cajun spice to garlic powder) and heat.

4. Pour in seasoned beans and water from the bowl into the pot and bring to a boil for 15 minutes.

5. Bring temperature down to low.

6. As beans simmer, watch the beans - It is important the beans are constantly covered with water. Add water and seasonings as needed.

7. During the day of eating, keep cooking as above. The morning of, throw in chopped Andouille sausage.

8. For the rice, cook as package instructs.

Superbowl 2010 - Indianapolis Colts v. New Orleans Saints

In an effort to not be Indy biased for my guests (that, and Indiana food, well, sucks) we served a New Orleans/Indiana themed meal for the Superbowl...

Olivia Manning's Famous New Orleans Marinated Shrimp
Hot Corn Dip courtesy of Emeril
Red Beans and Rice courtesy of my friend in La. with some tweeks by me...