Fat Tuesday

red beans and riceRed Beans and Rice

ingredients
  • 1 pound Red Beans
  • 1 pound smoked sausage; diced (preferably andouille)
  • 1 Smoked Ham Hock
  • Olive Oil
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 3 ribs Celery; small diced
  • 1 Green Bell Pepper; small diced
  • 1 Clove Garlic; minced
  • 1 Yellow Onion; small diced
  • pinch Cayenne
  • 1/2 teaspoon Smoked Paprika
  • 1 Bay Leaf
  • 1 tablespoon picked Fresh Thyme Leaves
  • 10 cups Chicken Stock or Water
  • 2 cups White Rice; for serving
  • finely sliced Scallions; for garnish
  • your favorite Hot Sauce; for garnish

Directions

1 pound Red Beans….Place the Beans in a large stock pot and cover with Water by a few inches. Let them soak for 8 hours or overnight. Drain the beans and set aside

Olive Oil
1 pound smoked sausage; diced
3 ribs Celery; small diced
1 Green Bell Pepper; small diced
1 Clove Garlic; minced
1 Yellow Onion; small diced
Kosher Salt
pinch Cayenne
1/2 teaspoon Smoked Paprika
1 Bay Leaf
1 tablespoon picked Fresh Thyme Leaves
1 Smoked Ham Hock
10 cups Chicken Stock or Water…Place the same stock pot over medium-high heat and add a film of Olive Oil followed by the diced Sausage. Cook, stirring occasionally until the Sausage is browned then remove and set aside. To the same pot, add the Celery, Bell Pepper, Garlic and Onion with a large pinch of Salt. Cook, stirring occasionally until the vegetables start to become tender and aromatic then add the Cayenne, Smoked Paprika, Bay Leaf, Thyme and Ham Hock. Cook for a minute or two, then add the Chicken Stock or Water and Beans. Bring the mixture to a gentle boil then reduce to a simmer. Cook, stirring occasionally for 1.5 hours.

Cooked Sausage… After 1-1.5 hours, add the Sausage back in, stir and cook for another 1-2 hours, until the beans are tender and thickened. If the Beans start to get too thick, add more Water or Stock, 1/2 cup at a time to loosen them up. Add the Rice 20 minutes before serving.

Freshly Ground Black Pepper
Kosher Salt
2 cups White Rice; for serving…Once the Rice has cooked, and the Beans are tender, mash 1/4 of the Beans with the back of a wooden spoon, mixing afterwards. Remove the Ham Hock and Bay Leaf and give the Beans and Rice a taste, checking for seasoning. Add more Salt and Pepper if needed.

finely sliced Scallions; for garnish
your favorite Hot Sauce; for garnish…Serve with a few dashes your favorite Hot Sauce and a sprinkle of Scallions

Recipe courtesy of Michael Symon from the Chew

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Grilled Clams with Chorizo by Michael Symon

steam clams and sausageingredients
  • 2 pounds Little Neck or Cherrystone Clams (cleaned)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil (for drizzling)
  • 1/2 pound Dried or Smoked Chorizo (slice into 1/4″ thick pieces)
  • 1 pint Cherry Tomatoes
  • 1 Jalapeno (sliced)
  • 4 Garlic cloves (sliced)
  • 12 ounces White Wine
  • 2 tablespoons Unsalted Butter
  • 1/2 cup Parsley Leaves (roughly chopped)
  • good crusty Bread (for grilling)

Instructions:

Preheat grill to medium-high heat. ( the oven for 500 degrees)

Lay out 4 large pieces of foil, doubled up. On each piece of foil, place 1/2 pound Clams, some sliced Chorizo, Tomatoes, some Jalapeno (more or less to taste,) a clove’s worth of Garlic, 3 ounces White Wine, 1/2 tablespoon Butter and a good drizzle of Olive Oil. Season well with Salt and Freshly Ground Black Pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together

Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened. Drizzle your Bread with Olive Oil and place it on the grill until it’s heavily marked then set aside. Tear open the packets and serve with the grilled Bread!