A Bit of New Orleans

Here is a peek into the culture of New Orleans!

Red Beans & Rice

Red beans and rice is a hearty,inexpensive,protein-rich meal. It’s a favorite in south Louisiana and all
along the Gulf Coast. Frequently,smoked ham was served for Sunday dinner after
church when friends and family gathered for a leisurely meal.

Monday was traditionally wash day,no time for a complicated dinner menu. The left over ham bone was added to the red beans for seasoning. This easy meal became the Monday lunch staple for
families and restaurants alike. The leftovers freeze well. Enjoy!


1lb package Camellia brand red beans (Goya brand red beans can be substituted,but not kidney beans)

Ham bone with some meat still attached

14-16 oz.
Andouille smoked sausage – in ½” slices

2-3 bay leaves

4 cups water

Chop the following:

  • ½ medium sweet red pepper,  1 medium sweet green pepper,  1 medium sweet onion or yellow onion (if you prefer a stronger onion flavor)
  • 5 stalks celery, 2 cloves garlic,  3 green onions

2 cups of cooked long-grain white rice

Garnish:lemon wedges,chopped green onions,sour cream

The night before – soak the red beans in about 4” of water in a pot,uncovered on the counter. Check the beans one handful at a time for rocks or discolored beans. Seldom will there be anything to remove,but rocks don’t soften,no matter how long you cook them! Soaking will plump up
the beans and release gas. Before cooking,discard the soak water.

Put all the ingredients,except the rice,in a large soup pot over a low to medium-low
fire,cover. The meal gets salt from the meat,so wait until it’s done to see
if additional salt is needed. Allow the beans to simmer for 1 ½ –2 hours. Stir
occasionally. As the beans cook,mash some against the side of the pot to
create a kind of gravy. If the beans are too thick,add a ½ cup chicken broth
or water. If the beans are too watery,remove the pot top and let the liquid

Remove the ham bone as soon as the meat falls off easily.

Serve atop cooked white rice. Squeeze a bit of lemon juice on the beans to brighten the flavor.
Top with a teaspoonful of sour cream and a few chopped green onions. Add a small green salad and French bread for a grand meal!


Chicken & Sausage Jambalaya  

Jambalaya  is a popular everyday home-cooked meal now in restaurants around the world. Recipes are as varied as the chefs who serve them. Start with fluffy white rice and combine with seasoning veggies and meat or seafood.

Ingredients  ~ Serves 6-8.

1 frying chicken

1 lb. smoked sausage, cut into ½” pieces

Vegetables in large pieces:

  • 1 rib celery, ½ onion, ½ green pepper, 1 clove garlic

Chop the following:

  • 2 ribs celery, 1 medium white onion, 1 clove garlic, ½ green pepper, ½ lb. fresh mushrooms

2 cups long grain rice

2- 14.5 ounce cans of diced tomatoes  (For more tomato flavor add 1 small can of tomato paste.)

1 large bay leaf

Salt &pepper

¼ teaspoon Lea &Perrins

Worcestershire sauce  (For a more spicy taste add several dashes of Tabasco hot sauce.)

Cut chicken in pieces and cook in water with large pieces of vegetables for 1 ½ –2 hours. Season water with poultry seasoning. Reserve liquid. Remove meat from bones.  Break into small pieces. Set aside

Cook rice  in 5 cups chicken stock until fluffy. About 20-25 min. Drain in collander.

In large pot sauté sausage a few minutes  until brown. Remove meat,add chopped vegetables and cook until tender. Add meat,minced garlic,tomatoes,bay leaf,salt &pepper and Lea &Perrins. Stir together for 3 minutes. Stir in cooked rice thoroughly. Cover and keep on low heat about 15 minutes.