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Louisiana Red Beans and Rice
Created by: Howcan Team
Ingredients
- 1 pound dried red beans
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1 pound andouille sausage, sliced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 6 cups chicken broth
- 4 cups cooked white rice
- Green onions, for garnish
Instructions
- Rinse the red beans and place them in a large pot. Cover with water and soak overnight.
- In a large skillet, heat some oil over medium heat. Add the chopped onion, bell pepper, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
- Add the andouille sausage to the skillet and cook until browned, about 5 minutes.
- Transfer the sausage and vegetable mixture to the pot with the soaked red beans. Add bay leaves, thyme, oregano, cayenne pepper, paprika, salt, and black pepper.
- Pour in the chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender, stirring occasionally.
- Once the beans are tender, use a potato masher to mash some of the beans against the side of the pot to thicken the mixture.
- Serve the red beans over cooked white rice. Garnish with chopped green onions. Enjoy!
Louisiana Red Beans and Rice is a classic Creole dish with a rich history dating back to the 18th century. This hearty and flavorful dish originated from the culinary traditions of the Louisiana Creole people, who were influenced by African, Spanish, and French cooking styles. The dish was traditionally prepared on Mondays, known as "wash day," when women would spend the day doing laundry and needed a low-maintenance meal to simmer on the stove. The combination of red kidney beans, Cajun spices, and Andouille sausage or ham, served over a bed of fluffy white rice, creates a comforting and satisfying meal. One of the most famous renditions of this dish can be found at Dooky Chase's Restaurant in New Orleans, where the legendary chef Leah Chase perfected her recipe over the years. The key to a delicious Red Beans and Rice lies in the slow cooking process, allowing the flavors to meld together and the beans to become tender. The holy trinity of onions, bell peppers, and celery, along with a generous amount of Cajun seasoning, is essential for creating the authentic taste of this dish. For a unique twist on the traditional recipe, some chefs incorporate smoked meats like Tasso ham or use a variety of peppers to add depth to the flavor profile. Whether enjoyed at a bustling restaurant in the French Quarter or prepared at home with a cherished family recipe, Louisiana Red Beans and Rice continues to be a beloved staple of Creole cuisine, showcasing the vibrant and diverse culinary heritage of the region.
140 min
6
380 calories
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