Today I took my culinary road trip with Martha down to New Orleans for a traditional creole Red Beans and Rice recipe from page 188.
Creole blends French, Spanish, Portuguese, Native American and African cuisine, along with traditional Southern cooking – talk about fusion! Red beans were bought to Louisiana by wealthy plantation owners who were fleeing the Haitian slave revolt of 1791. It was out of this complex history that red beans and rice was created in the French Quarter.
I’d never made rice and beans in this way before. When I was young my mother would stretch our food budget by making Spanish style rice and beans frequently. But this is a more interesting and flavorful dish while also being economical. I loved the way the andouille sausage gave it a rich, spicy kick that took it to another level.
Martha’s red beans and rice recipe is hearty and soulful. Like so many new dishes I’ve learned since I’ve started this project, it’s something Jeff and I probably would never have thought about trying but now we’re both really looking forward to eating it again.
