Red Beans and Rice

I most recently hail from Wisconsin, I went to high school there and college.  Four years ago I moved to Hattiesburg, Mississippi for graduate school.  It was quite the change to go from northern Wisconsin to southern Mississippi, and it took me awhile to adjust to the weather, the accent, and the overall culture.  But there was one thing that I embraced fully and immediately, the food!  


Red Beans and Rice is a classic Creole dish that is traditionally made on Mondays.  It is a combination of red beans, the holy trinity (celery, onion, bell pepper), spices (thyme, bay leaf, cayenne pepper), and cured pork (ham hock is traditional but I like to use bacon).  It is usually served with sliced andouille sausage mixed in, over rice, with corn bread.  If you cannot find andouille sausage keilbasa works.  I've even used typical summer sausage in lue of the andouille.  I typically cook this dish on a weekend; it needs to simmer for 3-4 hours.  I also like to make a double batch and freeze the leftovers.

2 tablespoons olive oil                                            

2 tablespoons creole seasoning                                             

1 cup chopped onion                                               

½ cup bell pepper                                                    

¼ cup chopped celery                                             

1 cup andouille sausage cubed                              

½ lb red beans soaked for at least 4 hours          

1 tablespoon minced garlic                                     

4-5 slices of bacon chopped

3½ cups chicken stock (water is fine too)

3 bay leaves

1 teaspoon dried thyme

2 tablespoons Worcestershire sauce

1 tablespoon hot sauce

½ cup tomato sauce

¼ cup sliced green onions

Mix together the onion, celery, and bell pepper in a bowl. Heat the olive oil in a large sauce pan over medium heat, add ½ of the onion/celery/bell pepper mixture and cook until soft, approximately 10 minutes. Add 1 tablespoon of the creole seasoning and the andouille sausage, raise the heat to high. Continue to cook for another 7 to 10 minutes or until the vegetables get some color. Rinse/drain the beans and add them to the pot with the vegetables. Cook, stirring occasionally for about 5 minutes. Add the chicken stock or water, garlic, bay leaves, thyme, bacon, and the remaining creole seasoning. Bring the pot to a boil, and then reduce the heat to a simmer. Let the pot simmer for 2 to 2½ hours. The first hour is low maintenance; an occasional stir and make sure the beans are covered with liquid. The second hour you needs to check back more often, as the beans begin to absorb the liquid and stick together. After the beans have cooked for at least 2 hours add the tomato sauce, and half of the green onions. Cook the beans for an additional half hour.

Serve over rice with the remaining green onions sprinkled over top.

Note:  There are a couple of issues with Cajun seasoning.  First, store bought varieties can be very salty, so be sure to use the "low-sodium" type.  Secondly, I've discovered that you cannot buy Cajun seasoning everywhere, Northern Wisconsin is one example.  Blackened seasoning is a great substitute, and to boot it typically contains significantly less sodium that Cajun seasoning.  One way to solve both of these problems would be to make your own Cajun seasoning blend.