Creole Red beans and rice is a traditional popular dish of Louisiana cuisine; usually made in native homes with red beans, Andouille sausage,Tasso ham, the Holy Trinity which consists of bell pepper, onion, and celery, spices such as thyme, cayenne pepper, and bay leaf are used, then cooked together slowly in a pot and served over rice or mixed together in some cases.
Creole Red beans and rice is one of the few New Orleans-style dishes still commonly served both in Louisiana homes and in area restaurants. Many of the neighborhood restaurants continue to offer it as a Monday lunch special, usually with a side order of either smoked sausage or a pork chop. Creole red beans remain a staple for large gatherings such as Super Bowl and Mardi Gras parties.
I decided to combine the Creole Red Beans and Rice today, not serve it over white rice as it is often served in our house. After all, I was having some guests over for a family style meal, it would just be more simple for all involved not to have to deal with trying to serve it over the white rice.
Did you know, jazz musician and New Orléans native Louis Armstrong’s all-time favorite food was Creole Red Beans and Rice – the notorious musician would often sign his letters “Red Beans and Ricely Yours, Louis Armstrong…
Creole Red Beans and Rice
- 1 (16-ounce) package of dried small red beans
- 1 pound spicy Andouille sausage sliced
- 1/2 of a cup of Tasso ham diced
- 1 tablespoon authentic olive oil
- 1 cup of diced celery
- 1 green bell pepper diced
- 1 large yellow onion diced
- 4 garlic cloves minced
- 2 cans of diced tomatoes
- 1 (32-ounce) container of vegetable stock
- 2 cups of water
- 2 bay leaves
- 2 tablespoons of dried parsley
- 1 teaspoon dried thyme
- 1 and 1/2 teaspoons of Cajun seasoning
- dash of cayenne pepper
- dash of Tabasco
- kosher salt to taste
- fresh ground black pepper to taste
- 4 cups of cooked rice or desired amount
- Garnish: chopped green onions or parsley
- Rinse and sort the small red beans according to the package directions. Place sorted small red beans in a Dutch oven; cover with water 2 inches above beans, and let soak 8 hours. Drain the small red beans, and rinse thoroughly; drain and set aside.
- Cut the Andouille sausage into 1/4-inch-thick slices.
- Sauté the Andouille sausage in hot olive oil in Dutch oven over medium heat 5 to 7 minutes or until sausage is golden brown. Remove sausage with a slotted spoon, and drain on paper towels reserving pan drippings in the Dutch oven.
- Store sausage in the refrigerator until you’re ready to stir into bean mixture.
- Add celery, diced green bell pepper, diced celery, diced yellow onions, and minced garlic to the pan drippings, and sauté 5 minutes or until vegetables are tender.
- Add tomatoes, and simmer, stirring occasionally 7 minutes.
- Stir in beans, broth, water, bay leaves, dried parsley, dried thyme, Cajun seasoning, dash of cayenne pepper, dash of Tabasco sauce, kosher salt and fresh ground pepper to taste; increase heat to medium, and bring to a simmer, simmer 15-20 minutes; reduce heat to low, and cook on low, uncovered, stirring occasionally, 1 hour .
- Stir in Andouille sausage, and tasso ham and cook about 1 hour or 1.5 hours till beans are soft, tender and have a creamy texture.
- Serve over hot cooked rice, or combine with white rice beforehand to make for easier serving at pot-luck or family style dinner.
- Garnish, if desired with green onions or chopped fresh parsley if desired.
© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2018-2013 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.