Out of the Weeds

  • Contact
  • About
  • Current Crush

The culinary journal of a recovering restaurant owner

  • → Eat Here
  • My Kitchen
  • Journal
  • On the Road
  • Paws Friendly 🐾

Red Beans & Rice, New Orleans Style

January 7, 2016 By Robin King 2 Comments

Print Recipe
Red Beans & Rice, New Orleans Style
This traditional New Orleans "Monday lunch" varies a bit each time I make it, but here is one version of this simple and affordable classic. (and you don't have to serve it on Monday, for lunch)
Course Main Dish
Cuisine New Orleans
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 12 hours
Servings
Ingredients
  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter unsalted
  • 1/2 cup Creole seasoning you can blend your own, or use Konriko Brand
  • 2 cups onion chopped
  • 1 cup green bell pepper chopped
  • 1/2 cup celery chopped
  • 2 cups Andouille Sausage cubed
  • 2 cups Tasso cubed
  • 1 lb dry red beans soaked overnight
  • 4 cloves fresh garlic minced
  • 8 cups stock chicken or vegetable, low sodium
  • 3 bay leaves
  • 1 cup tomato sauce
  • 1/2 cup green onions thinly slices
  • 1/4 cup fresh flat-leaf Italian parsley finely chopped
  • white rice prepared according to package, I use Mahatma
Course Main Dish
Cuisine New Orleans
Prep Time 30 minutes
Cook Time 4 hours
Passive Time 12 hours
Servings
Ingredients
  • 1 tbsp olive oil extra virgin
  • 1 tbsp butter unsalted
  • 1/2 cup Creole seasoning you can blend your own, or use Konriko Brand
  • 2 cups onion chopped
  • 1 cup green bell pepper chopped
  • 1/2 cup celery chopped
  • 2 cups Andouille Sausage cubed
  • 2 cups Tasso cubed
  • 1 lb dry red beans soaked overnight
  • 4 cloves fresh garlic minced
  • 8 cups stock chicken or vegetable, low sodium
  • 3 bay leaves
  • 1 cup tomato sauce
  • 1/2 cup green onions thinly slices
  • 1/4 cup fresh flat-leaf Italian parsley finely chopped
  • white rice prepared according to package, I use Mahatma
Instructions
  1. The night before cooking, pour cold water over your red beans to cover. Soak overnight, drain beans in the morning, discard soak water and rinse with fresh, cool water. It is important to rinse with cold water to start the rehydration process.
  2. It's time for the Holy Trinity! Chop your onions, celery and Bell pepper.
  3. Heat olive oil and melt butter in large, heavy pot, over medium heat. Once butter is melted, add half the Holy Trinity mix, half the Creole seasoning, Andouille and Tasso. Increase heat to medium hight and cook mixture, stirring frequently, for about 10 minutes.
  4. Add drained red beans to the pot and cook for another 5 minutes, stirring occasionally.
  5. Add garlic and remaining Holy Trinity and Creole seasoning to the pot, sauté for another 5 minutes, stirring throughout.
  6. Add stock and bay leaves to the pot and bring to a boil. Reduce heat to simmer, and allow to simmer for at least 2 hours, uncovered, stirring frequently. Make sure the beans are covered with liquid throughout, adding stock, if necessary.
  7. After two, or so, hours, add the tomato sauce, parsley and one half of the green onions. This mixture will need to cook for about another hour, so it's time to make the rice.
  8. The rice is important, and I always use Mahatma Extra Long Grain Enriched rice. It's 2 to 1: 2 cups of water and 1 cup of rice, or 4 cups of water and 2 cups of rice, etc. Follow the simple instructions! Let it be. Don't overcook, don't over stir.
  9. Once rice has cooked and rested, and red beans have cooked for an hour, or so, with the tomato sauce, remove bay leaves. Mound a half cup of rice onto your serving dish (big pasta bowls work perfectly), cover with a heaping helping of red beans and sprinkle with green onion. Make sure to have lots of your favorite hot sauce on the table and a loaf of crusty French bread.
Powered by WP Ultimate Recipe

Share this:

  • Facebook
  • Twitter
  • Pinterest
  • Email

Filed Under: My Kitchen Tagged With: #Recipes, Andouille, New Orleans, New Orleans cuisine, Out of the Weeds, Red Beans, Tasso

Comments

  1. Janet Vaughn says

    February 9, 2016 at 9:03 pm

    My mouth is watering!!!

    Reply
  2. Chuck says

    May 3, 2016 at 9:00 am

    If I were a Teenage Mutant Ninja Turtle, now I’d say “Kwoabunga, dude!”

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Pull up a Seat at the Out of the Weeds Food Lovers Table!

Click Here to Enter

About Robin

I am a wife, mother, Bebe, yoga and meditation instructor, traveler, lover of food, wine and the magic that cooking and dining experiences can bring to your day. I am a recovering restaurant owner, and after a year of hibernating in the mountains after selling, I am out of the weeds sufficiently to share my favorite culinary experiences with you, both locally and while on the road, my current crushes on gadgets and self-care products, dog friendly places your fur kids will love and invite you into my kitchen. All love, all good vibes. I share with hopes that you find inspiration through my experiences to make your dreams a reality, or perhaps just to create a fabulous culinary experience for someone you love.

FWCon Brand Ambassador width=

Subscribe to Out of the Weeds!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Buy, Tag, Post & Win
  • Out of the Weeds February Sampling Schedule
  • My 2017 Resolution – Action List
  • From our home to yours, Merry Christmas!
  • 2016 TBBJ Hospitality Business Woman of the Year

Copyright ® 2014 Out of the Weeds

Subscribe to Out of the Weeds

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

[close]
Brought to you by
Displet