Magic Red Beans and Rice
with Andouille Smoked Sausage and Tasso
Makes 8 servings
1 pound dry red kidney beans
Water to cover the beans
About 5 quarts Basic Pork Stock (preferred) or Basic Chicken Stock or water
4 cups finely chopped onions
2½ cups finely chopped celery
2 cups finely chopped green bell peppers
5 bay leaves
1 pound Chef Paul Prudhomme's Andouille smoked sausage or any other good
pure smoked pork sausage such as Polish sausage (kielbasa), cut diagonally
into ¾-inch pieces (see note)
¼ pound Chef Paul Prudhomme's Tasso (preferred) or other smoked ham
(preferably Cure 81), cut into 1½ x ¼ x ¼ inch julienne strips (see note)
1 tablespoon plus 1 teaspoon Chef Paul Prudhomme's Meat Magic®
1/8 teaspoon salt
6 cups hot cooked rice (preferably converted)
NOTE: Chef Paul Prudhomme's Andouille Smoked Sausage and Pork Tasso are
available through 1-800-457-2857.
Cover the beans with water 2 inches above the beans. Let stand overnight.
Drain just before using.
In a 6-quart saucepan or large Dutch oven, combine 6 cups of the stock,
the drained beans, 1 cup each of the onions, celery and bell peppers and
the bay leaves. Bring to a boil over high heat, stirring occasionally and
scraping pan bottom each time to make sure beans don't stick. Reduce heat
to maintain a simmer and simmer 30 minutes, stirring and scraping pan
bottom frequently. Add 2 more cups of stock, 1 cup more onions and the
remaining 1½ cups celery and 1 cup bell peppers; bring to a boil over high
heat, then reduce heat and simmer 35 minutes, stirring and scraping often.
Stir in 3 cups more stock, the andouille, tasso, Meat Magic, salt and the
remaining 2 cups onions; bring to a boil over high heat, stirring occasionally,
then reduce heat and simmer for 45 minutes, stirring and scraping pan
bottom occasionally. Stir in 2 more cups of stock and return to boil over
high heat. Reduce heat and simmer until beans are tender and start breaking
up, about 1 hour to 45 minutes more, stirring and scraping pan bottom
frequently. Continue adding more stock, 1 to 2 cups at a time, as gravy
cooks down and becomes very thick; you probably will need to add about 6
cups more stock. (If the beans start to scorch, do not stir. Immediately
remove from heat and change to another pot without scraping any scorched
beans into the mixture.) Remove bay leaves and serve immediately.
To serve, for each serving mound ¾ cup rice in the middle of a large heated
plate. Spoon a generous 1¼ cups of the beans around the rice and arrange
2 pieces of andouille on top of the beans.
Copyright © 1986 by Chef Paul Prudhomme
All Rights Reserved
PO Box 23342, New Orleans, Louisiana 70183-0342
Phone (504) 731-3590 ~ Fax (504) 731-3576 or email to: info@chefpaul.com
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