Wednesday, June 9, 2021


Every time I male this dish, I think of Louis Armstrong.  Red beans & rice was his favorite meal.  He was born in New Orleans and asked his wife to make this for him before they married.  Later in life, he signed his letters, "Red Beans & Ricely Yours".

4 slices bacon, diced
1 13.5-oz package Andouille sausage, cut in half, lengthwise and sliced ¼-inch thick
1 T avocado oil
1 medium yellow onion, finely diced
2 stalks celery, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
2 T all-purpose flour
4 cups water
4 cups chicken broth or stock
2 cans red kidney beans, drained
2 bay leaves
2 T Cajun seasoning
2 T Worcestershire sauce
2 t smoked paprika
½ t cayenne pepper
Sea salt and freshly ground black pepper

2 T chopped flat-leaf parsley, for garnish
3 scallions, thinly sliced, for garnish
Steamed rice
Louisiana or Crystal hot sauce

In a Dutch oven add the diced bacon and sausage and cook until browned. 
Remove with a spoon to a bowl and set aside.
Add the oil and sauté the onion, celery, and bell pepper and for 5 minutes.
Add garlic and sauté another minute.
Add the flour and cook a couple of minutes.

Add the water, chicken stock or broth, beans, bay leaves, Cajun seasoning, Worcestershire, paprika, and cayenne pepper.
Season to taste with salt and pepper.
Cover and slowly simmer for 1 hour. 
Mash some of the beans against the side of the pot with a wooden spoon.
Add the sausage and bacon and cook another 30 to 40 minutes.
Ladle into bowl and add a scoop of steamed rice. 
Garnish with parsley and scallions and serve with hot sauce, on the side.

Serves 4

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