Chef notes
Red beans and rice is a traditional Creole recipe that is prepared in thousands of homes every Monday in New Orleans. Traditionally made with andouille sausage, this recipe subs in hot chaurice sausage (though you can use any type of smoked pork or beef sausage that is available to you), along with classic red kidney beans, pickled pork and, of course, the "holy trinity" — onions, bell peppers and celery.
Technique tips: Soak beans overnight to reduce cooking time. Stir beans frequently throughout to help them get creamy. Add Creole seasoning and cayenne at the end of cooking; the pickled pork and sausage have salt and spices; you don't want to overseason.
Swap option: Substitute chicken stock for water to enhance flavor; just make sure you're tasting for salt and seasoning.
Ingredients
- 2 pounds chaurice sausage, cut into 1-inch pieces
- 1 pound dried red kidney beans
- 6 cups water
- 1 cup pickled pork, chopped
- 1 large onion, chopped
- 1 medium bell pepper, chopped
- 2 stalks celery, chopped
- 1 bay leaf
- Creole seasoning, to taste
- cayenne pepper, to taste
- 3 cups cooked white rice
Preparation
1.Brown sausage, drain excess grease off and set aside.
2.Rise beans then add them to 8-quart stockpot with water, pickled pork, onion, bell pepper, celery and bay leaf.
3.Cook for 3 hours on medium heat, stirring frequently, adding the browned chaurice sausage during the last hour of cooking.
4.Add Creole seasoning and cayenne pepper, to taste. Remove and discard bay leaf.
5.Serve over white rice.
