New Orleans Red Beans & Rice & Todd Still Doesn’t Get Elf on the Shelf.
Ever have one of those tasty culinary experiments that was so yummy you vowed to cook it every week for the rest of your life? We felt that way about the Todd’s New Orleans Red Beans & Rice. We’d just been to the Big Easy to hang out with my girlfriend Lynda for St. Patrick’s Day and we were missing it already. That was two years ago. He made it again today, and it’s just as tasty as I remembered.
New Orleans Red Beans & Rice
- 2 stalks celery, chopped
- 6 cups water
- 2 bay leaves
- 1/2 tsp cayenne pepper
- 1 tsp dried thyme
- 1/4 tsp dried sage
- 1 tablespoon dried parsley
- 1 tsp Cajun seasoning
- 1 pound Andouille sausage, sliced
- 4 cups of water
- 2 cups long grain white rice
Now follow along with the Todd as he walks you through the directions. Easy peasy!
- Rinse beans, and then soak in a large pot of water overnight.
- In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
- Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
- Stir sausage into beans, and continue to simmer for 30 minutes.
- Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
BTW: Looking for more cold weather hearty meals? Try Todd’s Tasty Home Style Chili, the recipe’s here. A spectacular-looking French Onion Soup recipe is here – who knew soup could be so dramatic?
Also! The Todd is still playing with those blasted elves every day, but I don’t think he’s getting the concept yet.
(screengrab courtesy of Bobby Lee)
We’d also like to introduce you to pigeons. Wearing little red cowboy hats. I’m not making this up.