3 tablespoons oil
1 1/2 finely chopped large onions
9 ribs finely chopped celery
12 chopped cloves garlic
15 cups water
6 cups chicken broth
48 ounces small red beans, rinsed and picked through
48 ounces smoked ham or sausage – used bulk andouille sausage
3 teaspoons thyme
6 bay leaves
3/4 teaspoon black pepper
3 teaspoons salt
1/4 cup Olde Westport Sizzlin' Sunset Cajun Spice Blend
9 cups hot cooked rice

Heat oil in 4 quart Dutch oven over medium-high heat. Add onion, celery and garlic. Cook till tender. Add remaining ingredients except for rice and stir. Bring to boil, cover and simmer 2 hours till beans are tender. Stir occasionally. Mash a few beans with back of spoon till sauce is thickened. Serve over hot cooked rice.