This year Red Beans and rice is on the menu! I use the same smoked meat as in the Jambalaya, but if you are unable to get turkey tasso have no fear because you can substitute any smoked meat-pork or turkey plus your favorite smoked sausage.
A little lagniappe (extra) history lesson: Red Beans & Rice was traditionally served on Mondays. You see-Monday, being wash day, was a great day to cook such a fix it and forget it meal since it allowed time for laundry to be done while the beans cooked for a couple of hours and left over pork from Sunday’s dinner could be added to the meal.
- 1 pound dry kidney beans (Camellia brand if you can find it- You can get it on Amazon here-Camellia Brand Red Kidney Beans – Dry Bean, 1 Pound Bag)
- 6 cups water
- 1 Package of Tasso or any smoked/spicy meat (Turkey or Ham) If you want to find out if Savoi’s Tasso is at a store near you, here is their product locator.
- 1 Package of andouille or your favorite smoked sausage
- 6 oz. Mirepoix (chopped mixture of onions, celery & bell pepper)
- 3 bay leaves
- 1 Tbsp. Seasoning (I use Tony Chachere’s Original Creole Seasoning, 8 Ounce Shakers)
- 3 cloves of garlic minced
- ½ bunch of Fresh chopped Parsley
- Cayenne pepper,Tabasco Original Sauce, Pepper, 12 Ounce to taste and/or sliced jalapenos (optional)
- Rinse beans and soak in a large pot of water overnight.
- The next morning, drain the pre-soaked beans, add 6 cups of water and cook over high heat, boiling for 30 minutes.
- Reduce heat, add bay leaves, tasso and seasoning.
- Next, slice sausage links and place in a skillet on med-high heat, add mirepoix and stir occasionally until sausage is browned and veggies are transparent-about 10 minutes.
- Combine the sausage and veggies into the pot of beans, cover and simmer for about 1 ½ -2 hours adding the parsley in the last 30 minutes.
- If you like your meals on the spicy side, add cayenne pepper, Tabasco or even sliced jalapenos; comme tu desir- how you like it!
As with most authentic Louisiana dishes, if you’re serving a crowd make it go further by serving it over rice or lagniappe (a little extra): serve with corn bread on the side-Ca c’est bon cher (that’s good dear)!
Hi, I’m Rhonda! I have a wonderful, caring husband, 3 beautiful, sweet & smart girls and a fluffy little dog who thinks his job is to be my bodyguard! Entertaining is my thing and I can do so (to my standards) on a dime. Lastly, my whole family and I are foodies; I love preparing and eating a variety of healthy meals much of which I love to share with readers.
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