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.
Access my FREE Party Printables Vault!
Subscribe to my weekly celebration email and get access to my printable gifts, party planners, cleaning lists and more! Be the hostess with the mostess!