20 Feb

Red Beans and Rice with Sausage


In most cities, Monday is known as the dreaded day when the weekend has ended and the workweek has begun. In New Orleans, locals know they can always look forward to one very tasty Monday tradition – Red Beans and Rice.
Mondays used to be the traditional “wash day” of the week     wd

Traditionally, women of the house would put on a pot of red beans to cook all day while they tended to the laundry,     wd2 since the meal required little hands-on attention. The beans were largely seasoned by the leftover hambone from the previous night’s dinner.

While Mondays may not be laundry day anymore and hams may not be served every Sunday night, Red Beans and Rice still appears on most menus and in many homes every Monday and is usually accompanied by sausage or pork chops on the side.


Here’s some thing you might not know

Red Beans and Rice Was Louie Armstrong’s favorite dish !



Jazz legend Louis Armstrong was one of the greatest musical talents of the 20th century. He was also one of the greatest eaters of the 20th century.

Lucky for him, he called New Orleans home. In fact he often signed his record albums and ended his concerts with the salutation of “red beans and ricely yours.”


In celebration of Mardi Gras (I know I missed by a couple of days ),  i’d like to  share with you a recipe suitable for a Mardi Gras party or a simple meal of great Louisiana cooking without breaking the bank.


Red Beans and Rice with Sausage

1 lb red beans

4 strips bacon       ( OH BUT WAIT MY VEGAN FRIENDS  — DO NOT LEAVE JUST YET …….)

1 large onion – chopped

2 stalks celery – chopped

1 green pepper  – chopped

1/2 tsp salt

couple of grinds of pepper ( you know you have to get that pepper grinder so that it’s fresh )

pinch of cayenne

3 bay leaves

2 tbsp. parsley – chopped

2 tsp thyme

1 lb smoked sausage ( I can actually buy  Andouille sausage (traditional New Orleans kind ) at the grocery store. – sliced into 1/2″ pieces

3 tbsp. chopped garlic

Couple of dashes of Worcestershire sauce

5 cup chicken stock

5 cup water

4 cups cooked rice

1/4 cup green onions chopped for garnish


Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain  and set aside.

In a large pot, fry bacon  over medium-high heat.. Add the   onions,  celery  and bell peppers to the grease in the pot.

Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.

Add the bay leaves,  parsley , thyme,  sausage  , and ham hocks, and cook, stirring, to brown the sausage

Add chicken stock and water and simmer , uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)  YOU COULD ALSO THROW ALL THIS STUFF IN A CROCK POT FOR ABOUT 7 HOURS  ON LOW.

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue  to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions. Use some Louisiana    lhs hot sauce to spice it up alittle more if you need to.

Some French bread and a cold beer    db and your all set .


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