In the Kitchen with Captain Raymond

What makes a good Red Beans and Rice?
Stop in on a Monday and chances are, your appetizer is Red Beans and Rice.  A staple of many kitchens across Southeast Louisiana, and Saltgrass Outdoors is no different!  The process of cooking beans is a slow one (and you can’t rush it), soaking, chopping, tasting they all hold an important part in creating the beans.  The recipes you’ll find are pretty much standard, (red beans, onion, garlic, salt, pepper, sausage and rice) it’s how each chef tweaks it just a little to make it their own.  Our Saltgrass customers love Chef Caterina’s Red Beans, from the moment they walk in the door for appetizers, they just know!  A little Andouille Sausage gives it just the right kick.  Don’t take our word for it, book your trip to Saltgrass and taste them for yourself!


New Orleans Style Red Beans
1 pound dried red beans
1 onion, chopped
6 cloves garlic, chopped
salt and pepper to taste
Andouille or smoked sausage cut into bite-size pieces
Pickle Meat or Ham hock
white rice

Rinse beans and sort, (remove broken beans), in large pot, cover the beans with water and let soak overnight.  Drain beans.  Sauté chopped onion until translucent, add in garlic, cook until fragrant.  Add beans and cover with water, bring to a boil, reduce heat and simmer 4 hours (stirring every 30 minutes).  During the last hour, watch them, they tend to stick, add water as needed to keep the beans loose (don’t overdo the water).  In the last 30 minutes, add sausage and ham.  Add salt and pepper to taste.  Serve over white rice.