Lundi Gras : Red Beans and Rice

 

Lundi Gras

The Monday before Fat Tuesday :  Red Beans Parade ! 

Carnival is always such a busy and exciting time of year, and in the days leading up to Fat Tuesday, there is no shortage of things to do. The Monday immediately before Mardi Gras Day, also called Lundi Gras, “Fat Monday,” or “Shrove Monday” holds its own traditions and celebrations. Lundi Gras this year falls on Monday, Feb. 28 Think of it as pre-partying for Fat Tuesday (as if the preceding weekend won’t be enough).

Red Beans and Rice : 

• 1 cup basmati rice
• 1 tablespoon vegetable oil
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 medium sweet onion, diced
• 1 green bell pepper, diced
• 2 celery ribs, diced
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 1/2 teaspoons Cajun seasoning, salt-free
• 3 (15-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 1 teaspoon hot sauce
• 1 bay leaf
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

1. In a large saucepan of 2 cups water, cook rice according to package instructions; set aside.
2. Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside.
3. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
4. Stir in tomato paste, garlic and Cajun seasoning until fragrant, about 1 minute.
5. Stir in red beans, chicken stock, hot sauce, bay leaf and sausage; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer for 15 minutes. Uncover; continue to simmer until reduced, an additional 15 minutes.
6. Using a wooden spoon, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
7. Serve immediately, topped with rice and garnished with parsley, if desired.