The quarterly pick-up parties at one of our favorite wineries, Reeder Mesa Winery, are fabulous events with great food, entertainment and of course, great wine! The party that falls in February always has a Mardi Gras theme. Last year, one of the owners made this recipe, and sent each of us home with the recipe card. I finally made it this week. So, so yummy!
Not many ingredients, but BIG flavor!
- 1 pound dried red beans (Kris swears by ordering them from New Orleans, I am a last-second sort of gal and got these at the local grocery.)
- 1 pound andouille sausage, sliced (or any other smoked, spicy sausage)
- 2 cups onions, chopped (1 large onion)
- 5 cloves garlic, peeled (these will melt into the beans while they cook)
- 1/2 cup celery, chopped
- 1/2 cup green onions, chopped
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Tony Chachere’s Creole Seasoning to taste, if you have it
- 3 cups cooked rice
Wash and pick over beans. Place in a 4-qt casserole or pan with 8 cups water. Cover and soak overnight.
Pour off water, replace with 4 cups fresh water. Add sausage, onion, celery, garlic, green onions and parsley. Cook in crockpot on low for 8 hours, or simmer on stovetop til beans are tender.
Look how rich and yummy! Add salt, red and black pepper and Tony Chachere’s.
Mash up 1 cup of the beans and stir back into the pot to thicken.
Serve over cooked rice! Yummy!
I like to mix mine all together.
The spices in this recipe are just-right spicy for me. Michael added additional hot sauce–he loves his food WAY hotter than I do! However spicy you like, red beans and rice makes for a warm and yummy comfort food meal!
Here’s a picture of a couple revelers from the pick-up party! Laissez les bons temps rouler, girls!