Tuesday, February 24, 2009

Red Beans and Rice with Bison Andouille

Happy Fat Tuesday everyone! It's Mardi Gras, and out office is completely decorated with purple, green and gold streamers, balloons and beads! It's going to be a great day of food and fun here I can tell ya! Last night after dinner, I started working on the feast set for tonight...Classic Red Beans and Rice with Bison Andouille Sausage. It's going to be pretty easy to toss this together so I can focus on the Amish bread. I hope you all have a great Mardi Gras.

Creole Veal Chop Recipe From Lobster Gram

  • 1 pound dried red beans
  • 3 1/2 cups water or chicken stock
  • 4-6 cloves garlic, chopped
  • 1/2 cup chopped celery
  • 2 bay leaves
  • 1 large onion, diced
  • 1/4 cup oil
  • 1 pound bison andouille sausage
  • 3 tablespoons fresh parsley, chopped
  • salt, pepper and hot sauce to taste
  • 2 cups steamed rice
Recipe Directions
Wash, sort and soak beans overnight, as per package instructions. Drain beans and place in a Dutch Oven with 3 cups cold water. Add garlic, celery, onion, bay leaves and oil and bring to a boil. Reduce heat and simmer for about 1 1/2 hours, adding water as needed and stirring occasionally. Add sausage and parsley and continue cooking for about an hour. Season with salt, pepper and hot sauce to taste during the entire process. Serve over steamed rice.


Ricardo said...

That looks amazing and so deliciously hot and steamy I love the colours and textures too..well done thx for sharing xxxx :D

Anonymous said...

Bison andouille sounds awesome!

Ricardo said...

that is what we in Portugal call a feijoada, obviously this one has quite a lot of differences but never the less is a tasty feijoada served with rice ...hehhe loved it