Everywhere else, it’s just Tuesday . . . but on February 13, it’s Mardi Gras Day in the Big Easy! Even now, the grandest party of the year is ramping up. In Louisiana, Mardi Gras is more than just a day—it is an entire season of celebration with family and friends. It is a time of indulgence to revel in good food, good drinks, and especially good times around the clock. There are so many traditional dishes to enjoy, such as king cake, jambalaya, and Bloody Marys. And with festive recipes like Gulotta’s Red Beans and Rice, you can be sure that, with Tony Chachere’s®, the contagious spirit of Mardi Gras will make its way to your plate this season!
- 1 Pound of Red Beans (Soaked Overnight and Drained)
- 2 Smoked Ham Hocks
- Tony’s Original Creole Seasoning
- ¼ Cup Bacon Fat
- 1 Cup Onion, Chopped
- 1 Cup Bell Pepper, Chopped
- ½ Cup Celery, Chopped
- 2 Cloves Garlic, Minced
- 2 Bay Leaves
- ½ Stick Butter
- Cooked Louisiana Popcorn Rice
- Green Onions for Garnish
- In a medium pot, soak beans overnight in enough water to cover.
- Drain and rinse.
- In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
- Add celery and garlic and sauté for an additional 2 minutes.
- Add beans and ham hocks to pot.
- Fill with water 2 inches from the top of pot.
- Add Tony’s Original Creole Seasoning to taste.
- Add bay leaves and butter.
- Cook slowly until beans are tender (about 2 hours) stirring often.
- Cut the sausage in half lengthwise and sear in a cast iron skillet.
- Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
For more than 50 years, Tony Chachere’s® Famous Creole Cuisine has been bringing flavor to tables across the country and the world. Established in 1972 by Tony Chachere, Tony’s remains family-owned and operated in Opelousas, Louisiana. Employing more than 100 people, the family maintains a tradition of Creole authenticity in its comprehensive line of seasonings, dinner mixes, marinades, salad dressings and more.
