Feeling Hot, Hot, Hot! My Red Beans & Rice Recipe with a Bayou Buzz

 Alright, buckle up buttercups, because this ain't just any ol' pot of beans. This here is my Red Beans & Rice recipe, passed down with a wink and a whisper (and maybe a little spilled bourbon) from a legendary dame I met down in the French Quarter during Mardi Gras. Let's call her Lulu La Roux – a woman whose spice cabinet rivaled the treasures of a pirate queen and whose stories could charm the stripes off a tiger.

Lulu wasn't your typical grandma in the kitchen. Oh no, darling. She was a whirlwind of vibrant scarves, clanking bangles, and a laugh that could cut through the brassiest jazz band. She ran a tiny, blink-and-you'll-miss-it eatery tucked away on a cobblestone street, and her Red Beans & Rice? Honey, it was legendary. Pilgrims practically lined up on Mondays for a taste.

Now, Lulu wasn't one for precise measurements. Her cooking was all about feeling the spirit of the ingredients, a little pinch of this, a generous glug of that. But one rainy afternoon, after a particularly potent hurricane cocktail (or two… or three), I managed to coax the general idea out of her, scribbling furiously on a cocktail napkin as she regaled me with tales of mischievous sprites and secret ingredient love potions.

The secret, she told me with a saucy wink, wasn't just in the trinity or the smoky ham. It was in the attitude. You gotta stir it with love, let it simmer with patience, and add just enough heat to make things interesting, ya dig? Not so much that you're breathing fire, but enough to make you sit up and take notice. Just like life, right? A little spice keeps things exciting.

So, darlings, when you make this recipe, remember Lulu. Remember the laughter, the stories, the vibrant soul of New Orleans. Pour yourself a drink, put on some blues, and let the magic happen. This isn't just dinner; it's a little taste of the Big Easy, served with a side of sass and a whole lotta heart. Now, let's get cooking!

Ingredients:

• 1 pound dried red beans
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 celery stalks, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon cayenne pepper
• 1/2 teaspoon chipotle pepper in adobo sauce
• 1 bay leaf
• 1 ham hock or smoked sausage
• Salt and pepper to taste
• Cooked rice, for serving

Instructions:

1. Rinse the red beans and pick through them to remove any debris.
2. In a large pot, heat the olive oil over medium heat. Add the onion, celery, and green bell pepper and cook until softened, about 5 minutes.
3. Add the garlic, oregano, thyme, cayenne pepper, chipotle pepper, and bay leaf. Cook for 1 minute more.
4. Add the red beans, ham hock or smoked sausage, and 8 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, or until the beans are tender.
5. Season with salt and pepper to taste.
6. Serve over cooked rice.

Tips:

• If you don't have a ham hock or smoked sausage, you can use a piece of smoked ham or bacon.
• You can add other vegetables to this recipe, such as carrots, tomatoes, or okra.
• This recipe can be made ahead of time and reheated.

Enjoy!

I hope you enjoy this recipe as much as I do. It is a great way to use up leftover ham or smoked sausage. It is also a great dish to make for a crowd.

New Orleans Style BBQ Shrimp

 Ahoy there, my spicy swabs! Captain Cara Bean here, back from another delectable deep dive, this time into the heart of New Orleans. And let me tell you, darlings, the flavors down there are as sultry and satisfying as a midnight rendezvous on the Lido Deck.

I recently indulged in a dish that had me weak in the knees and reaching for a second (and maybe a third) napkin – New Orleans Style BBQ Shrimp. Now, don't let the "BBQ" fool you, there's no smoky grill involved, just a glorious, buttery, garlicky, peppery sauce that bathes plump, juicy shrimp in a way that'll make you want to lick your fingers clean... and maybe someone else's too. 😉

Since I'm feeling generous (and maybe a little frisky), I'm going to share my version of this divine decadence with you. Fair warning, though: this recipe is potent. It might just ignite a craving so fierce, the only cure is a trip to the Big Easy itself!

Captain Cara Bean's "Kiss Me in the Kitchen" New Orleans BBQ Shrimp

What you'll need for our little dance:

• 1 pound large shrimp, shell on (trust me, the shells add to the flavor and the fun of peeling them later)
• 1 stick (1/2 cup) unsalted butter, oh yes, we're going all in!
• 4 cloves garlic, minced (don't be shy, we like it pungent)
• 2 tablespoons Worcestershire sauce (that little hint of mystery)
• 1 tablespoon Creole seasoning (for that Louisiana spice, wink wink)
• 1 teaspoon smoked paprika (a touch of smolder)
• 1/2 teaspoon dried thyme (a whisper of herbaceousness)
• 1/4 teaspoon cayenne pepper (for a little heat where it counts)
• 1/4 cup dry white wine (something crisp and flirty)
• Juice of 1/2 lemon (a little zing to keep things interesting)
• Fresh parsley, chopped (for a final flourish)
• Crusty bread, for soaking up all that luscious sauce (essential, my dears, absolutely essential)

Let's get this party started:

1. Rinse your beautiful shrimp and pat them dry.
2. In a large skillet over medium heat, melt that glorious butter. Let it get all bubbly and excited.
3. Add the minced garlic and let it dance in the butter for about a minute, until fragrant. Don't let it burn, we want passion, not ashes.
4. Stir in the Worcestershire sauce, Creole seasoning, smoked paprika, thyme, and cayenne pepper. Let those flavors mingle and get to know each other.
5. Pour in the white wine and lemon juice. Let it simmer for a few minutes, allowing the sauce to thicken slightly and the aromas to tease your senses.
6. Add the shrimp to the skillet and toss them in that intoxicating sauce until they're coated in all that goodness.
7. Cook for 3-5 minutes, or until the shrimp turn pink and opaque. Don't overcook them, we want them tender and juicy.
8. Stir in the fresh parsley.
9. Serve immediately in shallow bowls with plenty of that crusty bread for soaking up every last drop of that magnificent sauce. Trust me, you won't want to leave any behind.

Oh, the places you'll go (and the flavors you'll discover!)

Now, while my little recipe will certainly tantalize your taste buds, nothing beats experiencing the real deal in the vibrant atmosphere of a New Orleans eatery. The sounds, the smells, the lively company… it’s an experience that truly ignites the senses.

That's where my wonderful friends at Come Monday Travel come in! They're experts at crafting unforgettable journeys, and a trip to New Orleans to savor these authentic flavors (and maybe a few other spicy adventures 😉) is right up their alley.

So, ditch the kitchen for a while and let Come Monday Travel whisk you away to the enchanting streets of New Orleans. Imagine yourself there, the warm air on your skin, a plate of sizzling BBQ shrimp in front of you, and maybe a charming local offering to share his bread… or more. 😉

Click the link in my bio or contact Come Monday Travel today to book your New Orleans escape! Let them handle the details while you dream of beignets, jazz, and, of course, those unforgettable BBQ shrimp.

Until our next delicious adventure, keep your spirits high and your appetites even higher!

Yours in wanderlust and wonderful food,

Captain Cara Bean 💋

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