Looking at this new year of 2020 i’ve decided that each week I’m going to create a new dish from a new state. So lets start off 2020 with a dish straight outta Luisiana. Red Beans & Rice.
Red Beans & Rice
With Smoked Wild Boar Andouille Sausage
Ingredients:
1-2 pounds andouille sausage, wild or store bought, sliced
1 dried bay leaf
3 cans red beans, drained
2 ribs celery, chopped
6 cloves garlic, minced
1 green bell pepper, chopped
1 brown onion, chopped
3 cups stock, wild, chicken or vegetable
1 can 6oz tomato paste
1-2 tbs Luisiana hot sauce
1 tbsp cajun season (I use slap ya mama)
1 tsp cracked pepper
1 tbsp oil
2 cups basmati rice, cooked (I add 1 tsp cajun seasoning to rice while cooking)
Directions:
- In dutch oven, or heavy skillet add your andouille sausage, cook until browned, 2-3 minutes. Remove from pot.
- Add oil, onions, celery and peppers. Cook until soft 1-2 minutes.
- Add sausage back along with garlic, tomato paste and cajun sauce, cook 1 minute.
- Add stock, beans, hot sauce, bay leaf and pepper, bring to a boil, reduce heat and simmer 30 minutes. Stir frequently so not to burn.
- Ladle into bowl, top with rice and serve with your favorite bread from sourdough to cornbread and enjoy.
Jeremiah Doughty
