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Categories Soups, Stews, and Chilis “MeMa's” RED BEANS and RICE (circa 1920):
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“MeMa's” RED BEANS and RICE (circa 1920):

3 T. duck fat or bacon fat (can use oil or butter if no fat available)
2 T. MeMa’s Creole Seasoning (can adjust for desired heat)
1 onion, fine chop
2 red bell, fine chop
3 ribs celery, fine chop
1 to 2 lb. smoked sausage, sliced on bias then chopped (I use Andouille)
1 lb small red beans, must use dry beans (wash and sort well) and soaked for 8 hrs.
6 cloves of minced garlic (2 T.)
1 smoked ham hock or smoked, uncured, pork hock (the more meaty the better)
1 qt. chicken or duck stock (never use water)
3 fresh bay leaves. Fresh is better, but can use dry
1 bundle (5 or so sprigs) fresh thyme, tied toghter
2 T. Worcestershire sauce
1 C. tomato sauce
1 to 2 T. Italian parsley, fine chopped
3 bunches of green onions, thinly sliced


1/4 C. kosher salt
2 T.. paprika
2 T. granulated garlic (powder)
2 T. granulated onion (powder)
2 T. ground black pepper
4 t. white pepper
1 T. cayenne pepper
1 T. dried thyme
1 T. dried basil
2 t. dried oregano

Combine, mix well and place in air tight container

Instructions: Chop and mix the holy trinity and set aside.

1)) Melt the fat on medium heat. Add 1/2 of the trinity, 1 T. Creole seasoning and the sausage. Turn heat to med high and cook for 8-10 min, stirring occasionally until veggies and sausage get some color (brown).

2)) Add beans, cook stirring for 5 more minutes.
Add stock, garlic, bay leaves, thyme, ham hock, Wooster, remaining trinity and Creole seasoning. Bring to boil, reduce to simmer and cover. Simmer for about 3 hours.

Note: For the first hour you don’t need to pay much attention. For the remaining hours, however, you will need to stir occasionally to keep from sticking.

3)) After 2 hours of cooking: Remove ham hock, remove the meat, returning it to the pot (discard the bone), and add tomato sauce, parsley and half of the green onions.

Return to a simmer, stirring occasionally.

Start making the rice:

4)) Cook beans for at least another half hour to an hour.

Mound rice and cover with Red Beans.

Garnish with green onions and hot sauce to taste.
Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Fri 24 Feb 2012 12:30:03 UTCViewed:5660 times
Author:Mr. & Mrs PotatoheadEmail:
Rating:4,60 (5 votes)

recipe rating
1 (bad)5 5 (good)

ScoobysegginagainComment added on: Sat 03 Mar 2012 00:25:39 UTC
I made it for a big group at work this week. I made a double batch! Everybody loved it. Thanks for the recipe Mr. & Mrs. Potatohead!!!!!! You Rock!
KewelsteveComment added on: Fri 17 Aug 2012 07:03:46 UTC
Rice not shown in recipe...type/amount.
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