New Orleans Red Beans and Rice.
Good ingredients + spices + time = deliciousness
Before I begin, I will tell you that I got this recipe from All Recipes, but I did make some changes. Here is the link to the original recipe, which is a really great recipe.
We visited New Orleans in early 2020, just before the lock down and in 2018. I knew that I needed to replicate some New Orleans food at home. OMG, we love love love New Orleans cuisine. Later in these blogs, I’ll be making butter beans, Étouffée, Gumbo, and other favorites. Will also be scouring the internet for the original La Ruth’s crawfish pasta.
I don’t think I have ever been to any New Orleans restaurant that didn’t have awesome red bean and rice, if of course they were serving New Orleans cuisine. So when you get home and have a craving, what do you do? You ask daddy, or your husband, depending on if you are “the son” or “the wife”
The challenge I have is that my wife does not like the heat in the spice, so I try to make it less piquant. Enter the Penzeys Cajun Seasoning. This is a great Cajun blend with less heat. Those of us that like heat, can add it with a nice hot sauce.
Also, I did talk to one of my New Orleans friends. She said that she does not a roux. So I am deviating from tradition here.
1 tablespoon shortening, or as needed
1 white onion, medium dice
3 cloves garlic, crushed and chopped fine
1 green bell pepper, medium dice
5 cups water
1 pound dried red beans
1 smoked ham hock
1 pound smoked sausage, cut into bite-sized pieces (I used Kielbasa, but prefer Andouille when I can get it)
3 stalks celery, medium dice
2 bay leaves
1 tablespoon Creole seasoning (my favorite was Penzeys Cajun Seasoning, I've also used Cajun's Choice Creole Seasoning)
½ teaspoon dried thyme
½ teaspoon dried sage (I like a little more than ½ teaspoon of sage in this)
Medium / dark roux (1 TBS flour 1 TBS butter)
Salt and pepper to taste, at the very end, be very careful, this recipe does not need much salt, add it ½ teaspoon at a time and taste in between.
Most recipes call for mashing the red beans, but I prefer to leave the beans al dente and use a little roux to thicken the broth.
D'artagnan makes an awesome andouille sausage. https://www.dartagnan.com/andouille-cajun-style-sausage/product/PSMAN004-1.html
My way:
Sauté the trinity, onion, celery, bell pepper until soft but don't add color, (or much color).
Add the garlic and stir until it releases its aromas
Add the beans and the herbs and spices, give a quick stir to blend it all.
Add the sausage and ham hock
Add the water and simmer covered on low heat for about 1 ½ - 2 hours.
Make the roux - in a small sauté pan add the flour and butter. Stir over a low flame until it darkens to a light brown.
Start testing the doneness of the beans every 15 minutes after 1 ½ hours have elapsed.
When the beans are to your liking, check the liquid, add another cup of water if needed or not and then add the roux.
Simmer until the roux thickens the soup to the desired consistency.
Serve with rice, or not. Use your favorite hot sauce, or not.
Kiss yourself for making Deliciousness.
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