Growing up, there was hardly a Monday that went by where we didn’t have red beans & rice with a side of fried chicken. It’s a tradition that predates my childhood and that Louisiana natives have held true to for centuries.
Back in the olden days before washing machines and when women managed all of the household chores, Mondays were dedicated to washing all of the clothes by hand. Depending on the size the one’s family, this could be a very taxing and time sucking task. leaving little-to-no-time for much else, including cooking.
It became custom to cook red beans & rice at the start of the week because it was a meal that requires minimal attention and gets better the longer it cooks.
The foundation of a flavorful pot of red beans & rice is in the holy trinity comprised of chopped celery, onions, and bell peppers, Andouille sausage and ham hocks add a rich, smoky note the marries perfectly with the spicy cajun seasonings. Served on a bed of flaky white rice with a side of cornbread and crispy fried chicken is a complete meal the whole family will enjoy!
Red Beans and Rice
Monday's in New Orleans are reserved for red beans and rice with smoky andouille sausage!
- 1 (1-pound) package Camellia Brand Red Kidney Beans
- 8 – 10 cups of chicken broth
- 1lb of smoked sausage
- 2 onions, chopped
- 2 bell pepper, chopped
- 1/2 cup chopped parsley
- 4 celery stalks, chopped
- 1-3 cloves garlic, minced
- 1 ham hock
- 2 bay leaves
- 1/4 cup butter
- Italian Seasoning, to taste
- Tony Chachere’s Original Creole seasoning, to taste
- Garlic powder, to taste
- 3 cups white or brown rice, cooked
- Rinse and sort beans, and soak in water overnight.
- Melt butter in pot and sauté ham hock, sausage, and chopped vegetables and garlic, until vegetables are tender.
- Drain beans and pour in a large stew pot and cover with chicken broth. If needed, add additional water the entire mixture is covered.
- Bring the beans to a rolling boil and add Creole and Italian seasonings, and garlic powder. Let boil for 30 minutes.
- Add in bay leaves, lower heat, and simmer for 1-2 hours, or until tender. Stir often and add water as needed.
- Stir and smash beans on side of pot until desired creaminess.
- Add hot sauce, and Creole seasoning to taste.
- Serve over rice.