Surprised there aren't already half a dozen versions of this dish presented.
In truth the shallot wasn't used. The celery, not in picture, was less than ideal, so not as much was used in my trinity, didn't want to overdo the onion component.
Your standard red kidney beans, soaked overnight. What you can't see in this photo is the garlic - a few smashed cloves under there that soaked all night as well. I like garlic.
On the left is some of the pickle meat I made. I took some pictures of that process, but with my wife's camera. Which is with her in Phoenix at the moment. Oh well. On the right is some Aidell's andouille. Not bad, but I'd like a little more smoke and up the ratio, more course ground, less fine ground pork. I may try my hand at making some soon.
I mentioned this in the gumbo thread, it is a medium grain "sushi rice" grown in the USA.
So sweat the veggies, throw in the beans, the diced pickle meat, salt, pepper, the cayenne, a couple bay leaves, some hot sauce, thyme and water. It simmered for about 2 hours. Uncover, add the sausage and let it continue to simmer while preparing the rice.
I did the rice similar to what PHatch mentioned in the gumbo thread. Saute in butter for a while before adding the water, but I used garlic salt instead of minced garlic.
The final product:
Needed a hunk of last night's cornbread to capture any wayward goodies that tried to breach the plate's perimeter. That's a basic American lager in the glass. I'm surprised no one gave me grief about the bottle of ketchup in my pic of the shrimp and grits. I guess no one was paying much attention.
Red beans and rice - good stuff!