I needed to cook tonight, so I defrosted some andouille and cut up a ham steak. THANK GOD no one reading this is from NO and I don’t have to get fucked with about not using blue runner.
- 1 bell pepper, roughly chopped
- 2 stalks of celery, roughly chopped
- 1 small onion, roughly chopped
- 2-3 cloves of garlic, minced
- 1-2 tbsp of Thyme
- Cayenne pepper, to taste
- 1 cup chicken stock
- 1 package of andouille (about a pound)
- 1 ham hock (or cut up ham steak)
- 2 cans of red beans
- 2 bay leaves
- Saute bell pepper, celery, onion (called trinity in New Orleans), and garlic. add the seasonings, I always add some salt and the seasonings while veggies are sautéing (the salt draws out the moisture from the vegetables), don’t need much salt, the andouille and ham will add enough saltiness. saute until translucent over med-med/low heat. (I typically use as little salt as possible when cooking, add too much and the dish is screwed. better to err on the side of letting people add their own salt)
- Add chopped andouille and ham cubes. brown meat for about 5-7 minutes.
- Add 2 cans red beans and 1 cup chicken stock. add 2 bay leaves, cover and crank heat until it boils. IMMEDIATELY drop heat to low, cover and let sit for about 30-45 minutes. this portion of the cooking process intensifies the flavors. uncover and let simmer for another hour (reducing the liquid and allowing the flavors to continue to blend).
- Ladle over white rice. Enjoy.
Red beans and rice is a STAPLE dish in New Orleans. It’s traditionally served on a Monday, when you’re trying to save money. It’s a VERY cheap dish, total poor people food, and let’s face it, the mexican in me will NEVER turn down beans and rice.