Red Beans & Rice :: Mardi Gras Eats
By: Angela LeMoine
Published: Monday, February 24, 2014 - 7:10pm

Ingredients




1- 2 andouille sausage links, small dice
1/2 yellow onion, small dice
1 green pepper, small dice
1 celery rib, small dice
3 garlic cloves, finely minced
1 can red kidney beans, rinsed & drained
1 tsp dried thyme
1/4 tsp cayenne pepper
handful of fresh parsley, rough chopped
1/2 cup chicken or vegetable broth
olive oil

Preparation

1 Heat up a large sauté pan, over medium heat, add a couple Tbsp of olive oil. 2 Add in the andouille sausage, celery, onion and bell pepper. Cook for about 10-15 minutes until softened and the andouille has a light browning on there. 3 Stir in the fresh beans, garlic, thyme, cayenne, parsley and broth. Simmer on low for another 10 minutes. Season with salt and pepper to taste. 4 Serve over rice.

About

Sure theres the masks, beads , parades and booze but c’mon the most important part is the food! I am so excited to spend this week creating and sharing New Orleans Mardi Gras inspired eats starting right now with Red Beans & Rice. We start with the traditional base in a lot of New Orleans cooking, the Holy Trinity… onions, celery and bell pepper. The flavor that the andouille sausage adds to the is dish is amazing. Its meaty, slightly smokey and definitely a great kick of heat! We can’t forget the red kidney beans right?! Simple seasoning with fresh garlic, thyme, a little cayenne and some fresh parsley.