Saturday, February 21, 2015

Mardi Gras Red Beans and Rice

Tuesday 17 February 

Red Beans and Rice is so Old New Orleans, though we never got a chance to have it on our recent visit.  So for mardi gras, we began soaking the little red beans a day ahead, and they simmered in the famous Canadian Tire crockpot on the day itself.  No problem in leaving them to cook - we were at home anyway, as UC declared another snow day for no particular reason.
This time we were guided by this recipe from Coop's Place, especially regarding the spice blend; helped along by a couple of Kroger Brothers' hot andouille, it had the true N'Awlins flavor.  You can see our mise en place above; note the bacon grease for frying, which helps when you don't happen to have a smoked ham shank available.

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