Louisiana Red Beans & Rice

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1. 1Step 1: Cook chopped bacon in a Dutch oven. Remove when done and drain on a paper towel. Add diced bell pepper, onion, and celery to the hot bacon drippings and sauté over medium heat. When vegetables are tender, add minced garlic. Cook until vegetables are almost translucent.
2. 2Step 2: Add cubed ham, sliced sausage, and creole seasoning to the vegetables. Sauté for another 3-5 minutes.
3. 3Step 3: Stir in chicken broth, using the broth and steam to loosen the browned bits from the bottom of the pot. Stir in red beans, water, chopped bacon, and bay leaves and bring to a low boil. Reduce heat immediately and simmer for 2 hours. Stir occasionally to make sure beans aren't sticking. Add more boiling water if needed.
4. 4Step 4: After 2 hours, remove about 1 cup of beans from the pot. Mash and stir back into the pot to make a thick and creamy sauce. Let simmer for another 30 minutes to an hour, stirring occasionally as beans continue to thicken.
5. 5Step 5: Serve over white rice with chopped chives or parsley for garnish.