Creole Red Beans and Rice

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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 leaves are used, then cooked together slowly in a pot and served over rice or mixed 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 had some guests over for a family-style meal, and 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 Rice Yours, Louis Armstrong…

 

 

Ingredients for Creole Red Beans and Rice

  • One (16-ounce) package of dried small red beans
  • One pound spicy Andouille sausage sliced
  • 1/2 of a cup of Tasso ham diced
  • One tablespoon authentic olive oil
  • One cup of diced celery
  • One green bell pepper diced
  • One large yellow onion diced
  • Four garlic cloves minced
  • Two cans of diced tomatoes
  • One (32-ounce) container of vegetable stock
  • Two cups of water
  • Two bay leaves
  • Two tablespoons of parsley
  • One teaspoon dried thyme
  • One and 1/2 teaspoons of Cajun seasoning
  • One Pinch of cayenne pepper
  • One dash of Tabasco
  • kosher salt to taste
  • fresh ground black pepper to taste
  • Four cups of cooked rice or desired amount
  • Garnish: chopped green onions or parsley

 

 

Frequently asked questions

 

What is Tasso Ham?

Tasso ham is a specialty used in Louisiana cuisine. Tasso technically is not actual ham since it is not made from the hind leg of the hog but from the hog’s shoulder. This cut of pork is typically fatty, and because of the muscle being constantly used. Tasso has a great deal of wonderful flavor.

 

What is the Holy Trinity?

The Holy Trinity in Cajun and Creole cuisine is the base for several dishes in Louisiana and consists of onions, bell peppers, and celery. The preparation of Creole and Cajun dishes such as crawfish étouffée, gumbo, and jambalaya all start from the base of the Holy Trinity.

 

Is Creole seasoning the same as Cajun seasoning?

A Cajun seasoning is a basic blend mix that uses garlic powder, onion, black pepper, and Cayenne pepper. While Creole seasoning gets a bit more complex than the basic spices with herbs such as oregano, sometimes basil, and paprika added to further enhance the flavor.

 

Can I use a fast soak method or no soak method?

You can use a fast soak method if you prefer. I actually use a fast soak method a lot. However, I don’t recommend not soaking the beans at all.

 

What are some of the best brands of hot sauce from Louisiana? 

  • Louisiana Hot Sauce Original
  • C’est Bon Gourmet Cajun Pepper Sauce
  • Slap Ya Mama
  • Bulliard’s Premium Cayenne Pepper Sauce
  • HongryHawg of Louisiana
  • Cajun Power Garlic Sauce

 

 

 

Directions

  1. 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.
  2. Cut the Andouille sausage into 1/4-inch-thick slices.
  3. Sauté the Andouille sausage in hot olive oil in a Dutch oven over medium heat 8 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.
  4. Store sausage in the refrigerator until you’re ready to stir into bean mixture.
  5. 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.
  6. Add tomatoes, and simmer, occasionally stirring 8 minutes.
  7. Stir in beans, broth, water, bay leaves, parsley, dried thyme, Cajun seasoning, a dash of cayenne pepper, a pinch 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, occasionally stirring 1 hour.
  8. Stir in Andouille sausage, and tasso ham and cook about 1 hour or 1.5 hours until beans are soft, tender, and have a creamy texture.
  9. Serve over hot cooked rice, or combine with white rice beforehand to make for easier serving at pot-luck or family-style dinner.
  10. Garnish, if desired with green onions or chopped fresh parsley if desired.
 

 

 

5 from 4 votes
Creole Red beans and rice is a traditional dish of Louisiana cuisine, made in native homes with red beans, Andouille sausage, Tasso ham, and the Holy Trinity.
Creole Red Beans and Rice
Prep Time
25 mins
Cook Time
2 hrs
Bean Soak
8 hrs
Total Time
10 hrs 25 mins
 

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, spices such as thyme, cayenne pepper, and bay leaf are used, then cooked together slowly in a pot 

Course: Main Course
Cuisine: Creole
Keyword: Creole Red Beans, Red Beans and Rice
Servings: 8 People
Author: hmccallum
Ingredients
  • 16- ounces dried red beans soaked overnight and sorted
  • 1 pound andouille sausage or smoked sausage sliced
  • 1 tablespoon olive oil plus more if needed
  • 1 cup celery diced
  • 1 large onion diced
  • 1 large green bell pepper diced
  • 4 cloves fresh garlic minced
  • 2-10- ounce cans diced tomatoes
  • 32- ounces vegetable stock may sub with chicken or beef stock
  • 2 cups water
  • 2 dried bay leaves remove at end
  • 2 tablespoons fresh parsley
  • teaspoons Creole seasoning may sub with Cajun seasoning
  • 1 teaspoon dried thyme leaves
  • 1 pinch cayenne pepper
  • 1 dash Louisanna hot sauce
  • kosher salt to taste
  • black pepper to taste
  • 4 cups cooked rice to serve
  • ½ cup green onions sliced to serve
Instructions
  1. 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.

  2. Cut the Andouille sausage into 1/4-inch-thick slices.

  3. Sauté the Andouille sausage in hot olive oil in a Dutch oven over medium heat 8 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.

  4. Store sausage in the refrigerator until you’re ready to stir into bean mixture.

  5. 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.

  6. Add tomatoes, and simmer, occasionally stirring 7 minutes.

  7. Stir in beans, broth, water, bay leaves, parsley, dried thyme, Creole or 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, occasionally stirring 1 hour.

  8. Stir in Andouille sausage, and tasso ham and cook about 1 hour or 1.5 hours until beans are soft, tender, and have a creamy texture.

  9. Serve over hot cooked rice, or combine with white rice beforehand to make for easier serving at pot-luck or family-style dinner.

  10. Garnish, if desired with green onions or chopped fresh parsley if desired.

 

 

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2020-2013 unauthorized use and duplication of content/ material without express and written permission from this blog’s author and 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.

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