Red Beans and Rice

0 Add the olive oil and butter to a large pot over medium high heat. Once the butter has melted, add the celery, bell pepper, and onions. Cook for 3–4 minutes, stirring occasionally, until the vegetables begin to soften.
1 Add the diced sausage and shredded ham to the pot. Cook until the sausage begins to brown. Add the minced garlic and cook for another 30 seconds to 1 minute, until fragrant.
2 Sprinkle the flour over the meat and vegetables. Stir well until the flour is fully incorporated. Continue stirring and cook the roux for 2–3 minutes.
3 Stir in the red beans, chicken broth, water, Cajun seasoning, onion powder, garlic powder, and black pepper. Mix well and bring the pot to a gentle simmer.
4 Reduce the heat and simmer for 1 1/2 hours–2 hours, or until the beans are tender and creamy. Stir occasionally and add more water as needed to keep the beans from becoming too thick or scorching on the bottom of the pot. Serve over white rice and enjoy!