Step 1

To a large skillet or stock pot, add the olive oil, green pepper, onion, celery, and saute over medium-high heat for about 5 minutes; stir frequently.

Step 2

Add the garlic and cook for 1 minute; stir continuously.

Step 3

Add the Creole seasoning, salt, pepper, thyme, and cook for 1 minute; stir continuously. Tip - If you want to make this in a slow cooker, stop here, transfer the mixture to a large slow cooker, add everything else except the garnishes, cover, and slow cook on low for about 4 to 5 hours, or on high for about 2 /12 to 3 hours. As it simmers, watch the liquid level and add additional chicken broth or water, if desired. Garnish as desired and serve. If making this on the stove, simply continue onto step 4.

Step 4

Add the smoked ham, ham hock, Andouille sausage, red beans, chicken broth, Worcestershire, bay leaves, stir to combine, reduced the heat to medium, and allow the mixture to simmer uncovered, for about 30 minutes. Stir a couple times while it simmers. Tips - The amount of broth will reduce and evaporate as the mixture simmers. Add additional chicken broth or water, as desired, for consistency according to your preference. If you want a soupier consistency, you'll likely need to add more liquid. Simmering for at least 30 minutes is my recommendation, although it can go longer, about 1 hour, if desired if you like a thicker consistency and want the flavors to marry more.

Step 5

Taste the mixture and if desired, make any necessary seasoning adjustments such as additional salt, pepper, or Creole seasoning.

Step 6

Remove the bay leaves, and stir in the parsley, or garnish each indivual portion with parsley if you prefer to add it that way.

Step 7

Serve alongside or on top of cooked long grain white rice. Tip - I prefer this method than stirring the rice into the pot of red beans.

Step 8

Optionally garnish with pickled okra, Crystal Louisiana Hot Sauce or a similar hot sauce, or garnish as desired before enjoying. Leftover red beans and rice will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - I recommend storing the red beans and rice separately for best taste and texture of the leftovers.