Red Beans & Rice

Red beans and rice has been a staple in the deep south for generations, particularly in Louisiana and its bayous and Southeast Texas. Southeast Texas and Louisiana share the same cultures and cuisines. They are literally kissing cousins. Red beans and rice is a staple dish of Louisiana Creole cuisine with origins in African, Spanish, and French culinary traditions. My mother was from Southeast Texas and I grew up with red beans & rice. We are going back down to that region for Thanksgiving to spend the holiday with my cousins, so I thought it was time for some red beans & rice here at home too.

As I was cooking it, I send pictures to my cousin Donna. She said I “did it proud”. Her mother, my Aunt Gloria, was always cooking up good Cajun and Creole dishes. I learned from her. She would be busy cooking in the kitchen and I would sit up at the counter coloring in my coloring books, watching and learning from her all the time.

Every family and every household has a slightly different version of of this delicious Southern staple, so there is no one recipe. Traditionally, in Louisiana, and New Orleans specifically, red beans & rice was served on Mondays after the family had enjoyed a ham for Sunday dinner. It’s a hearty, flavorful Creole dish typically made with red kidney beans, sausage, and a blend of savory seasonings, traditionally served on Mondays.

Red Beans & Rice

Of course I started out with the “Holy Trinity” of Cajun cooking, celery, onions, green peppers, and then I added garlic and jalapenos to it as well. No Cajun or Creole cooking would be complete or authentic without these ingredients.

1 green bell pepper, diced

1 onion, diced

3 celery stalks, diced

1 TBSP garlic

1-2 jalapenos, diced

1/2 cup flour

butter/oil for cooking

1-1 1/2 lbs Andouille sausage, sliced

1 can red beans

1-2 tsp dried oregano

1-2 tsp dried thyme

1-2 tsp dried marjoram

salt & pepper to taste

6 cups chicken stock

2 bay leaves

1-2 tsp Cajun seasoning

cooked rice

In a hot skillet or large pot, cook the vegetables, garlic and seasonings in oil and/or butter until softened, for about 5 minutes, stirring frequently. Add the flour and mix together thoroughly. You are making a roux. The longer you cook the flour, the darker the roux will get, which will change the flavor and texture of the dish. There is no right or wrong way. It is all dependent upon your own personal preferences.

Add the sausage and continue to cook until the sausage is cooked.

Add the chicken broth, and adjust the seasonings as needed. Bring to a boil then reduce the heat to a simmer. Now here comes the tricky part. You can slow cook the stew for up to 8 hours if you choose, but you can also cook it at a higher temperature for a lot less time too. Again, it all comes down to your own personal preferences. If you are are using dry beans, that you soak overnight, the cooking process will take longer too. If you use canned beans, it doesn’t take that long to cook.

Some people like to drain the beans first. I do not. I like the flavor and texture of the added “bean broth”. Add the beans around the last 30 minutes of cooking and mix together thoroughly.

When the stew is cooked, serve it in a bowl and add the cooked rice in the center. This can be a meal on its own, served with buttermilk biscuits, like I served it, or as a side dish to be served with fried chicken and greens, or any other Southern specialties. Any wine will go well with red beans & rice, but I chose a red wine to go more with the sausage.

Laissez le bontemps roulez! Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.