Kris’ New Orleans Red Beans and Rice

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!

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Filed under comfort food, crock pot, dinner, Holiday foods, Potluck, recipe, side dish, wine

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