Monday Red Beans and Rice

Name: Monday Red Beans and Rice
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Cajun And Creole, American
Ingredients: 2 tbsp bacon drippings ( or vegetable oil, or ½-cup chopped bacon); 1 lb smoked or andouille sausage ( sliced into small bite-sized pieces); 1 large sweet onion ( diced); 1 medium green bell pepper ( diced); ½ cup celery ( diced); 4-6 cloves of fresh garlic ( minced); 2 tbsp Creole seasoning ( I prefer Tony Chachere's or Slap Ya Mama brands); 1 tbsp Crystal Hot Sauce; 2 tsp smoked paprika; 1 tsp cayenne pepper; 1 tsp garlic powder; 1 tsp ground thyme; 1 lb smoked ham hock or smoked turkey neck ( or pickled pork); 3 bay leaves; 8 cups water; 1 lb Camellia Brand Red Beans ( sorted and soaked overnight); 2 tsp salt ( if desired); ½ tsp black pepper; ½ tsp cayenne pepper ( if desired); ½ stick non-salted butter, warmed ( optional (or 2 tbsp vegetable oil)); green onions ( for garnishment); steamed long grain rice ( I prefer Supreme brand rice)

Instructions

Prep:15minCook:2h 30min

For the rest of the country, red beans and rice is a New Orleans thing. But in New Orleans, it's more than just a simple meal, it's a Monday tradition. This red beans and rice recipe is by far my favorite version. It's creamy, smoky, it has some heat, and it means more to me than just a no-frills comforting meal. This is how I prepare my Monday Red Beans and Rice.

Updated at: Wed, 19 Jun 2024 08:30:09 GMT