Sunday, February 12, 2012

Mardi Gras Dinner Party with Red Beans and Rice Recipe

We have a group of friends that we have dinner with once a month. There are usually 8 couples but each month is a different mix because of life responsibilities, traveling, etc. Our hosts, Adonia and Michael, did a wonderful job Saturday. Our theme was Mardi Gras. Adonia and Michael are from south Alabama and have attended a Mardi Gras ball, parades, etc. before moving to SC.  They did a wonderful job with decorations, don't you agree?

Kitchen table.

Living room.

Living room. Isn't this mask the incredible?

Dining room.

Host and hostess.

Hubby, Stan, and myself.

 All the girls.
 King Michael, because he found the baby in the King Cake.

The girls again.

The guys. Stan didn't get the memo that it was Men in Black night!

I made Authentic Louisiana Red Beans and Rice with Andouille Sausage.  

Simmering on the stove!


  • 1 pound dry kidney beans
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons minced garlic
  • 2 stalks celery, chopped
  • 6 cups water
  • 2 bay leaves
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 tablespoon dried parsley
  • 1 teaspoon Cajun seasoning
  • 1 pound andouille sausage, sliced
  • 4 cups water
  • 2 cups long grain white rice


  1. Rinse beans, and then soak in a large pot of water overnight.
  2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.
  3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.
  4. Stir sausage into beans, and continue to simmer for 30 minutes.
  5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.
Yields 8 servings.
Soak beans in water overnight. Drain, rinse and add fresh water.

Gather all the spices and add to the beans.

Chop the pepper, celery, onion and garlic. Cook in olive oil.

I know this is a weird photo. It is one pound of Chicken Andouille Sausage. I cut in to bite size pieces and added to the beans after simmering for 2 1/2 hours.

Simmering and was so delicious!

Original recipe came from at this link.

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