A Fat Tuesday Feast
Ah, Mardi Gras. The one day of the year when it’s not only OK to indulge – it’s expected. Creole cuisine is decadent by nature, so on this last hurrah of a feast, dishes are spared no caloric limitations. Drape yourself in beads, throw on a glittered mask and pick up a fork: This issue of Galavante is heading to the Big Easy for the biggest party on the planet. Right now, we’re focusing on our recipe for Louisiana red beans and rice.
Louisiana Red Beans and Rice Recipe:
While this is slated as a side dish, hearty Louisiana Red Beans and Rice can certainly act as an entrée with its heartiness and chunks of spicy sausage.
Serves 6–8
Prep time: 30 minute (plus overnight for soaking beans)
Cook time: 2 hours 30 minutes
Ingredients:
1 lb dried red beans, picked through for stones, rinsed and soaked overnight
2 smoked ham hocks
One Spanish onion, chopped
1 celery stalk, chopped
1 green bell pepper, chopped
One teaspoon cayenne
2 sprigs fresh thyme, chopped
2 bay leaves
Two cloves garlic, chopped
1 lb andouille sausage, sliced into rounds
4 cups cooked white rice
1/2 cup green onions, chopped for garnish
Procedure:
Place dried beans in bowl and cover with cold water. Soak overnight. Drain water and add beans to a large stockpot with ham hocks, onion, celery, pepper, cayenne, thyme, bay leaves, and garlic. Cover with water and bring to a boil. Simmer uncovered until beans are tender and the mixture begins to thicken, about 2 hours. Stir occasionally so beans don’t stick to the bottom of the pot. Add more water if it becomes to thick/dry. After beans become tender add the sausage rounds and cook for another 30 minutes. Serve over steamed white rice and garnish with green onions.
