Summer in New Orleans
Last summer, I spent a week in one of my very favorite cities, New Orleans, and stayed in the French Quarter. I loved the food, especially the quintessential New Orleans dishes like jambalaya, crawfish étouffée, and of course red beans and rice with andouille sausage.
Andouille sausage is a mainstay of Cajun cooking in Louisiana. This is a coarse-grained, smoked sausage using pork, garlic, pepper, onions, wine and seasoning. If you have trouble finding it in the store, try looking for hot link sausage. If you like, you can try a vegetarian version by substituting vegetable stock for the chicken broth and replacing the sausage with portobello mushrooms, sliced carrots, or zucchini chunks.
This recipe uses 3/4 of a teaspoon of cayenne pepper, which gives the red beans and rice flavor, but not a lot of heat. If you like spicy food, you can add more cayenne pepper or your favorite other red chili pepper to taste. Alternatively, you could use your favorite hot sauce to fire up each serving as you like, which is a good idea if you’re going to share your meal with friends who may or may not like their food as spicy as you do.
See the recipe