Red Beans and Rice

This New Orleans staple is one of my family’s favorite comfort food meals. We’ve all heard of Red Beans and Rice but how many of you knew the history of this Cajun cuisine? As history tells it, Monday was laundry day in majority of New Orleans’ households. Tending the wash meant less time for kitchen duties, so families needed a simple solution for Monday’s meal. Using the leftover ham bone from Sunday night’s dinner, added to a pot of red beans simmering over the stove all afternoon, yielded a delicious, and much anticipated evening meal. 

Today, Red Beans and Rice is a staple on many a New Orleans restaurant. Both causal and fine dining options offer this beloved dish, proudly touted as “New Orleans’ best”. Personally, I’ve never met a bowl I didn’t love, or devour. On your next trip to Cajun County, don’t leave without at least one bowl of this classic dish. 

Red Beans and Rice

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Ingredients Method

Ingredients

  

• 1 cup White or Basmati Rice
• 2 tbsp Vegetable Oil
• 1 package smoked andouille sausage, sliced and quartered into bite-sized pieces
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 1 ribs celery, chopped
• 2 tbsp Tomato paste
• 4 cloves garlic, minced
• 1 1/2 tsp Cajun seasoning I use Tony Chachere’s Creole Seasoning
• 3 (15oz) cans red beans, drained and rinsed
• 3 cups Chicken Stock
• 1 1/2 tsp Crystal Hot Sauce
• 1 bay leaf
• Kosher salt and fresh pepper to taste
• Garnish: chopped green onions or parsley

Method

 

1. Prepare Rice according to package instructions
2. Heat vegetable oil in large saucepan or Dutch oven over medium-high heat. Sauté andouille sausage until lightly browned, about 5 minutes. Remove from saucepan and set aside.
3. Add onion, bell pepper and celery to saucepan. Cook, stirring occasionally, until tender, about 4-5 minutes.
4. Stir in rinsed and drained red beans, chicken stock, hot sauce, bay leaf and cooked sausage. Season with salt and pepper to taste. Bring to a boil. Cover saucepan, reduce heat and simmer for 15-20 minutes. Uncover. Continue to simmer for 15-20 minutes.
5. Using a large spoon (I use a potato masher), mash beans to thicken mixture. Add salt and pepper to taste.
6. Serve, topped with scoop of rice and hot French bread. Garnish as desired.
7. Fold laundry