Rarely a week goes by that we don’t have beans of some sort or another, and my mother’s chili beans with rice are a staple around here. My father found a recipe in our local grocery store (Raley’s) circular for a Cajun red beans and rice using smoked pork shanks. Given my dad’s love affair with all things pork, he couldn’t wait to make it. Traditional Louisiana red beans and rice also uses Andouille sausage which we did not add, but you could if you wanted. There was plenty of flavor, and plenty of meat, with the smoked shanks. It also contains the Holy Trinity of Cajun cooking: celery, onion and green bell pepper. So perhaps this red beans and recipe is closer to Cajun style than Creole style, although you can use either Cajun or Creole seasoning to flavor it.
More Cajun and Creole Recipes
Cajun-Style Dirt Rice Shrimp Creole Chicken Gumbo With Andouille Sausage Becca’s Jambalaya Green Gumbo
If you do not eat pork, you might try making this with smoked turkey sausage, in which case I would replace some of the water with chicken stock. If you don’t have Cajun or Creole seasoning, just skip it and add some thyme (fresh or dried), a bay leaf (in with the beans and shanks in Step 2), and a little paprika. Recipe adapted from “Something Extra”, winter 2009 issue, Raley’s and Bel Air Markets. Season to taste with Tabasco sauce, salt and pepper. Serve over rice.
