Happy Fat Tuesday, y’all!
I am so excited that it is Fat Tuesday! I love the Mardi Gras season! Ever since I moved to Mobile, Alabama as a teenager I embraced Carnival and she has loved me back, even as I have traveled and moved away. She lives in my heart and as many in Mobile and New Orleans can attest, will always stay.
Even though I cannot be in my beloved town tonight, my family and I will celebrate and commemorate while having Red Beans and Rice.
I fancy the idea that my husband’s very Cajun family would have loved this dish!
If you, too, are missing Mardi Gras, your roots or hometown, this meal will bring you comfort and a satisfied belly.
Please enjoy Cibbit’s Cajun Red Beans and Rice!
1 large yellow or sweet onion chopped
2 ribs of celery finely copped
1 pack smoked sausage sliced (I used Hillshire Farms Beef)
1 can Hunts Diced Tomatoes
1 large 14-15 oz. can Red Beans, drained and rinsed
1 large 14-15 oz. can Light Red Kidney Beans, drained and rinsed
2 cups chicken stock
8 oz of beer or white wine
4 servings of cooked rice (following package directions)
Salt to taste
¼ teaspoon of black pepper
½ teaspoon white pepper
1 tablespoon Old Bay Seasoning
1 tablespoon File Gumbo Seasoning
½ teaspoon onion powder
2 Bay Leaves
In a large pot, (I use my Le Creuset 2 quart Dutch oven) heat 2 tablespoons of olive oil then add chopped onion and celery until well sautéed. When vegetables are softend, add minced garlic. Allow to cook for one minute and then add beer, tomatoes with juice, and both cans of beans and chicken stock. Add all seasoning, stir, cover and bring to a boil. Once it reaches a boil reduce heat and let simmer for 10 minutes. Serve over rice and with McIlhenny’s Tabasco Sauce, if desired.