Think of New Orleans and immediately you think of Mardi Gras and Food. You can talk about those two topics for a long time, but when I connect those two dots, it simply points to Red Beans and Rice.
Of all the food and cuisines that identify New Orleans, nothing epitomizes the Crescent City culinary culture like Red Beans and Rice. Once and always a Monday tradition, it’s in every home and you shouldn’t be surprised to see it on any restaurant menu in New Orleans or South Louisiana, from fine dining establishments to a neighborhood poboy restaurant. Owing to the Caribbean influences in the diverse local culinary culture, it’s the quintessential Mardi Gras food, a crowd pleaser and basic comfort food. You’ve heard all the folk lore – Mondays are washdays, leftover bone from Sunday’s ham and on and on. I don’t care how it happened, Red Beans and Rice are so good that they earned a revered spot on the weekly food plan for an entire region. Like most Louisiana staples, like Gumbo, Jambalaya and Crawfish Étouffée, everyone has their favorite recipe, most handed down from parents or grandparents. Red Beans and Rice is no different. Honestly, I doubt I’ve ever had a bad dish of RB&B and I hate to let the secret out of the bag – the best recipes are simple and naturally no-angst. Continue reading “New Orleans Red Beans and Rice”