Red Beans and Rice

The taste tester and I have been to New Orleans a number of times and I just can’t get enough of all the deliciousness the city offers. Red beans and rice, jambalaya, gumbo, shrimp and grits, beignets, muffulettas….Just to name a few. I started with trying to recreate the red beans and rice-I thought, red beans and rice, easy enough…..well, kind of. If its done right this dish really packs a powerful flavor punch. All throughout New Orleans there’s a buzz- a savory buzz – of roux’s and the holy trinity- I’ve heard arguments that someone had the better roux.-(that was an interesting conversation I happened to over hear) Apparently, roux’s are the absolute base of jambalayas and gumbos- and you have to use the holy trinity in your cooking- which is onion, celery and green pepper.
This dish I didn’t make a roux, but I did use the holy trinity with other spices and the taste tester was in complete flavor awe! Plus, it came together rather quickly. I made it the day before so all the flavors can mingle and in hopes it would be all that more delicious the next day. It was. I would definitely do that again.

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