Here comes Mardi Gras!
Red Beans & Rice
Red Beans & Rice
Category
Mains
Cuisine
Cajun
Servings
4-6
This delicious New Orleans recipe is brought to you by the partnership of Side Dish Schniper, Ranch Foods Direct and Gather! Try the Callicrate Andouille Sausage in this recipe to really make it the star of the show.
David Cook
Ingredients
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2 T. oil (or Callicrate beef tallow)
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1 onion, diced
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1 green bell pepper, diced
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2 stalks celery, diced
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4 cloves garlic, minced
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3 T. bacon fat
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4 T. flour
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1 qt. chicken or vegetable stock
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3 bay leaves
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3 cans red beans, drained
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Cajun seasoning, as desired
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Salt and pepper, to taste
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3 green onions, sliced
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Hot sauce, to taste
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4 C. cooked rice
Directions
In a large stock pot or dutch oven, add the oil or tallow and heat over medium heat. When it is shimmering, add the onions, bell pepper, and celery, and season with salt and pepper. Saute until the vegetables soften, then add the garlic and cook another 1-2 minutes.
Add the bacon fat and let melt into the vegetables. Dust the flour over the top and stir in well. Make sure you stir constantly as the flour will want to stick to the bottom of the pot. Cook the flour slightly to release the raw flour flavor and then add the stock slowly while stirring constantly to prevent clumping.
When all of the stock is added, add the sausage, bay leaves, and red beans, and season with as much cajun seasoning as desired. Gently simmer until the sauce has thickened.
When the mixture is to the desired consistency, serve over the rice.
Garnish with green onions and serve with hot sauce. Alternatively, you can take out about 1/3 of the beans after they’ve cooked down for 10-15 minutes and mash them up slightly and add them back into the pot. This will act as a thickener and reduce the time of the reduction of the sauce.