I have never had authentic Louisiana style Red Beans & Rice, mostly because neither pickled pork or andouille is my thing. I can only guess if my version even comes close to the real deal. On this occasion it was red beans and quinoa instead of rice.
Onion, garlic, red and green jalapeños and celery were sautéed, and herbs and spices added:
- bay leaf
- smoked paprika
- cayenne pepper
- black pepper
- kosher salt
Tofurky Italian sausage was used in place of andouille.
Lastly, cooked from scratch red beans were added.
When the stew was well heated and had simmered to meld the flavors it was served with quinoa and fermented red cabbage.