When I was in New Orleans in the 90s, I fell in love with red beans and rice. When I was shopping at the French Market, an older Cajun man said the best recipe was on the French Market bag. So I bought some stuff at the market in order to receive the BAG. Clever marketing? Sure. But this is a good recipe. I’ve changed it throughout the years so it’s a mix of the “French Market” recipe and my own additions. So let’s do this.
It’s time to make Red Beans and Rice – New Orleans style.
(serves 10 or in reality 14)
1 tablespoon olive oil (original recipe calls for shortening – you do you.)
1 yellow onion, chopped
3 cloves garlic, chopped
1 green or red bell pepper, chopped
8 cups water
1 pound dried red beans
1 smoked ham hock
1/2 pound smoked sausage, cut into bite-sized pieces
1 pound of chorizo or Alligator Sausage (I use chorizo, but again – you do you.)
2 stalks celery, chopped
2 bay leaves
1 tablespoon Creole seasoning – not the same as Cajun seasoning – FYI
½ teaspoon dried thyme
½ teaspoon dried sage
Several dashes of hot pepper sauce
3 cups cooked white rice
Melt oil/ shortening in a skillet over medium heat. Cook and stir onion, garlic, and bell pepper and a dash of salt in hot oil until tender, 5 to 7 minutes.
Combine water, red beans, and ham hock in a large pot; bring to a boil. Stir onion mixture into the water; add smoked sausage and celery to the boiling water; return to a boil. Stir bay leaves, Creole seasoning, thyme, and sage into the boiling water. Reduce heat to low, place a cover on the pot, and simmer until the beans are tender, about 5 hours.
Remove and discard ham hock and bay leaves; stir in hot pepper sauce and serve over white rice.
Listen to this while you eat:
Corey Ledet & His Zydeco Band at Louisiana Cajun Zydeco