Red Beans and Rice is perfect for Mardi Gras (which is only a few weeks away) or your typical Monday laundry day as was traditionally done in New Orleans. No really. In New Orleans Monday was laundry day and the women would put on a big pot of beans and let them cook all day while they did laundry. When they were done they would heat up some sausage or pork chops or maybe fry an egg and serve it on top of the red beans and white rice.
Quick background for those of you new here. Michael and I were raised in Northern California, then he moved to New Orleans where he became a chef. He stayed there until Hurricane Katrina hit and he was relocated. The Cajun and Creole influences still show through in many of the recipes he has kindly shared with me. Most are tagged “Chef Michael’s recipes” if you want to see them.
His original recipe called for cooking the beans separately from the ham stock and sautéing the vegetables in yet another pot. Ugh, I hate doing dishes, especially big pots, so I reworked the recipe a little to make it in one pot. Unless you are using the crock pot, then you do need a skillet to sauté the vegetables first.
I do not add cayenne or red pepper to mine because my son doesn’t like spicy stuff. I add a little to mine separately, but for the most part this isn’t supposed to be a spicy dish.
Until next time, happy eating.