Rick’s Red Beans and Rice
1986 marked the first year that my brother Rick and his beautiful wife Elizabeth first visited New Orleans. Over the next 30 years they visited this uniquely vibrant, historic, food-filled city 8 times together.
During their first visit to New Orleans they came upon Coop’s Place. It was here that they discovered a Cajun classic – Red Beans and Rice. This dish became one of their favorite’s. Each trip to Coop’s Place was not complete without ordering this dish.
As life got busy, they weren’t always able to make it to the Cresent City for Mardi Gras. So, Rick decided to bring New Orleans to them by way of learning to make this Cajun Classic. It wasn’t long before it became a true favorite of family and friends. Rick has been preparing this delicious pot of comfort food for family gatherings, especially during Christmas.
Sadly Rick’s beautiful Elizabeth passed away suddenly, just 9 months ago. Somehow my amazing brother mustered the strength and energy to prepare a giant batch of Elizabeth’s favorite dish to serve to guests during her celebration of life gathering. They held the event at a local theater in Ft. Worth, Texas. Perfectly appropriate for a couple who met through the theater as young actors. Rick has enjoyed a long career in the theater. He is most often behind the scenes as a Technical Director and Master Scene Carpenter.
Elizabeth on a theater poster for the show “Bus Stop”.
During a recent visit to my home, I invited my brother to teach me how to prepare Elizabeth’s favorite dish. So today’s blog entry is all about honoring Elizabeth and Rick. Their love. Their life together. Their trips to New Orleans and of course their passion for good food!
Click here for the online recipe that is the basis of our dish. Of course you can make modifications as we did. Rick suggested that we double the amount of cayenne pepper…we were glad we did. Spicy, but not so hot that you end up breathing fire! We also started it in a large stock pot (just like the video recommends). Then we transferred it to a crock pot after bringing it to a boil and skimming off some of the foam. We left it on low in the crock pot for about 6 hours. Off we went for an afternoon of fun before returning home to piping hot bowls of deliciousness and a nice bottle of red wine. Perfect recipe for a fall or winter day. Enjoy.
Rick chops the vegetables into small pieces. You want them to mostly disappear as they melt into the dish during the low and slow cooking time.
All traditional cajun dishes start with the Trinity. Onions, Pepper and Celery. We used Poblano peppers instead of the traditional green bell peppers.
You’ll add amazing depth of smoky flavor by using smoked ham hock and smoked Andouille sausage.
After 6 hours in a crock pot on low heat it’s time to ladle up a bowl of red beans and top with a mound of rice. Sprinkle with chopped scallions and additional hot sauce.
