Cajun Red Beans and Rice


Preparation info

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Appears in

The Glory of Southern Cooking

The Glory of Southern Cooking

By James Villas

Published 2007

  • About

A big bowl of red beans and rice, maybe a few links of spicy sausage, a small loaf of hot French bread, and bottles of ice-cold Dixie beer—such is the traditional menu on any given Monday in homes, cafés, and unpretentious restaurants throughout the Louisiana Delta and in New Orleans. No matter that the beans and rice can contain ham hocks, diced chicken, smoked sausage, salt pork, or a local packaged seasoning called “pickled pork”—depending on the self-appointed authority in the kitchen.