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Red Beans and Rice

One ingredient not mentioned below is The Meters version of "They All Ask'd For You," in which they name this dish twice. If you want authentic flavor, you'd best get that on your speakers now!
Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
CourseAnytime, Entree
CuisineCajun, Creole, New Orleans
KeywordHoly Trinity, Mirepoix

Ingredients

  • 1 cup celery, finely chopped
  • 1 cup bell pepper, finely chopped or carrots if that's what you have
  • 1 cup yellow onion, finely chopped
  • 12 oz Andouille sausage
  • 3 tbsp salted butter
  • 3 cloves garlic, minced
  • 2-3 cups kidney beans, drained and rinsed
  • 2 tsp Creole Spice*
  • 1 -1.5 cups chicken stock we like better than bullion

Serve With

  • 3 cups long-grain rice
  • fried eggs see note below

Instructions

  • Set the rice to cook, and a kettle or pot of water to boil (for stock)
  • Chop the vegetables and keep aside. Smoked chicken sausage, 2 links, skin removed and chopped into 1/3 inch-thick half moons*
  • In a large pot, over medium heat, melt 1 tbsp of butter and brown the sausage.
  • Remove the sausage and keep aside, covered. Do not clean the pan or discard the remaining fat.
  • In the same pan, adding the rest of the butter, cook the celery, onions and peppers. Depending on how much oil rendered from the sausages used, you may want to use less butter but less butter is not something I believe in, personally.
  • Cook the veggies until they are soft and begin to brown, stirring often. Add garlic; sauté 1 minute, until fragrant.
  • Add beans, Creole seasoning, and chicken broth. Bring to a boil;reduce heat to low, and simmer 20 minutes (and let it sit longer if possible).

Notes

  • I prefer to use Penzey's Creole seasoning, but if I don't have it, then I just approximate with paprika or chipotle + herbs de Provence and it works really well. 
  • In a pinch I've also used smoked chicken sausage and added extra black pepper, which turned out great.
  • I doubt there will be leftovers, but if you do, then do yourself a favor and transform it into a brunch dish by topping it it with a fried egg.  When your creamy yolk melds with the beans and rice is absolutely sublime.  We did it on a whim for brunch guests around the time of our virtual jazz fest 2017 and now it's a tradition. YUMBOS.
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