Red Beans and Rice #SundaySupper

Red Beans and Rice flavored from smoked ham hocks and smoked sausage. Peppers and onions round out this Louisiana favorite.

This week Sunday Supper takes the party to Mardi Gras!

Mardi Gras, or Fat Tuesday, is a celebration that begins on or after Three Kings Day, the Christian feasts of the Epiphany. The name means “Fat Tuesday” in French to reflect on the practice of the last night of eating rich, fatty foods before fasting for Lent!

I was brought up celebrating Fat Tuesday by eating a doughnut. Any doughnut would do, but a Fastnacht on Fastnacht Day was special.

Fastnacht Day is an annual Pennsylvania Dutch celebration that falls on Shrove Tuesday, the day before Ash Wednesday. The word translates to “Fast Night” in English. The tradition is to eat the very best foods, which are part of the German tradition, and lots of it, before the Lenten fast. (Wikipedia)

It was hard to find a dish to make for this event. So many of the recipes for Mardi Gras called for spicy foods. If you follow my posts you know me and spicy food are not best buds.
Now a recipe that calls for ham hocks (shank or ankle) and smoked sausage appeals to this PA Dutch girl!

I found several base versions for Red Beans and Rice on the internet. My take on this dish kind of includes all of them! Except the ones where you discard the ham hock. No way! 😉
Canned red kidney beans made this dish ready in half the time. (I listed the traditional way too in the notes to get the deeper smoky flavor). Try it either way for a great main or side dish!

I use multi-grain rice, it adds so much flavor!

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Red Beans and Rice

Yield: 4 servings

Serving Size: 1 cup

Ingredients

• 1 large ham hock
• 1 pound smoked sausage thinly sliced
• 1 large red bell pepper, Julienne cut
• 1 large green bell pepper, Julienne cut
• 1 medium onion thinly slices
• 1 tablespoon olive oil
• 1 can dark red kidney beans, drained
• 32 ounce carton chicken broth
• 1 bay leaf
• 1 cup rice or rice blend

Instructions

• Place ham hock in a medium-sized saucepan. Add chicken broth and enough water to cover ham. Bring to a boil. Reduce heat and simmer for about 1 hour until bones easily separate and meat registers 160 degrees. Save broth. Cool and cut meat into small pieces.
• In a large skillet, saute sausage, peppers and onions in oil.
• Reserve 1/2 cup beans. Puree beans with 1/2 cup ham broth in food processor or blender.
• Add remaining beans to skillet, Stir in ham pieces and pureed beans. Reduce heat simmer to thoroughly heat.
• Prepare rice as directed using the ham broth as the required liquid.
• Serve over cooked rice.

Notes

If using dried beans, soak overnight with the ham hock covered with water and place in the refrigerator. Drain and add chicken and fresh water, Cook together the next day for smokey flavored beans.

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Special thanks to Marion of Life Tastes Good for hosting this fun event!
Food for Thought…Have you ever attended Mardi Gras in New Orleans or thrown a Mardi Gras party? Do these recipes inspire you to celebrate Mardi Gras? I’d love to hear your thoughts in a comment below!

Celebrate Mardi Gras Sunday Supper style with these delicious recipes from thev Sunday Supper Tastemakers!

Appetizers

• Andouille and Crawfish Pimento Cheese Fries by Soulfully Made
• Hot Louisiana Shrimp Dip by Sprinkles and Sprouts
• Mardi Gras Muffaletta Dip by For the Love of Food
• Piquant Shrimp Balls by Food Lust People Love
• Trinidadian doubles by Caroline’s Cooking

Main Dishes

• Andouille and Chicken Gumbo by Delaware Girl Eats
• Bananas Foster French Toast by A Mind “Full” Mom
• Bananas Foster Baked Oatmeal by Cooking With Carlee
• Blackened Shrimp Pasta by Seduction in the Kitchen
• Cajun Courtbouillon by Culinary Adventures with Camilla
• Cajun Pasta Carnivale by Palatable Pastime
• Chicken and Shrimp Gumbo by The Freshman Cook
• Creamy Cajun Chicken Pasta by Wholistic Woman
• Creole Beef and Rice Bowls by Renee’s Kitchen Adventures
• Easy Shrimp and Grits Recipe by Life Tastes Good
• Gluten Free Gumbo by Cricket’s Confections
• Gumbo Z’herbes by Monica’s Table
• Hawaiian Jambalaya by Shockingly Delicious
• Overnight Muffuletta Sandwich by A Kitchen Hoor’s Adventures
• Slow Cooker Jambalaya by The Crumby Cupcake
• Spicy Jambalaya Flatbread by My Life Cookbook
• Tenderloin Grillades with Cheesy Grits by A Day in the Life on the Farm
• Vegetarian Muffaletta Sandwich by Hardly A Goddess

Sides

• Creole Potato Salad by Cosmopolitan Cornbread
• Easy Buttermilk Cornbread by The Wimpy Vegetarian
• Muffaletta Wedge Salad by Shaken Together
• New Orleans Brandy Milk Punch by Tara’s Multicultural Table
• Not So Dirty Rice by Simple and Savory
• Red Beans and Rice by Cindy’s Recipes and Writings

Desserts

• Bananas Foster by That Skinny Chick Can Bake
• Basic Bread Pudding by What Smells So Good?
• Bourbon Vanilla Cherries Jubilee by Pies and Plots
• Mardi Gras Cheese Ball by Hezzi-D’s Books and Cooks
• Easy Mini King Cake Bites by Family Around The Table
• New Orleans Mardi Gras Beignets by Big Bear’s Wife
• Pecan Praline Cookies by Sunday Supper Movement
• Traditional Mardi Gras King Cake by Curious Cuisiniere
• White Chocolate-Raspberry Bread Pudding by Gourmet Everyday

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