Leah Chase is known as the Queen of Creole Cuisine. Her restaurant in the New Orleans 5th Ward location promoted African American Art and mounds of great Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights movement and her restaurant was known as a gallery due to its extensive African American Art collection. This red beans and rice recipe is really simple to make and may be one of the best red beans and rice recipes in the culinary world today!

2 tablespoons vegetable oil

1 pound smoked sausage -- cut into 1/2’  slices

1 pound smoked ham-- cut into 1/2’ cubes

1 yellow onion – diced

3 cloves garlic – minced

2 quarts water

1 pound kidney beans

1 bay leaf

2 tablespoons fresh flat leaf parsley – chopped

1 tsp fresh thyme

salt and freshly ground black pepper -- to taste

steamed white rice for serving

hot sauce for serving

1. In sauté pan over medium-high heat, warm oil.

2. Add sausage and ham; cook until browned, 5-10 minutes. Transfer to plate.

3. Add onion to pan; cook, stirring occasionally, until soft, 5-8 minutes.

4. Add garlic; cook 30 seconds. Transfer onion mixture to pressure cooker, scraping up browned bits.

5. Add water, beans, bay leaf, parsley, thyme, salt, pepper, sausage and ham to cooker; sir to combine.

6. Cover and cook until beans are soft, about 33 minutes. Release pressure according to manufacturer’s instructions.

7. Discard bay leaf. Mash some of beans; stir to thicken broth.

Serve in bowls over rice.

Garnish with a few drops of hot sauce.

Recipe courtesy of Leah Chase of Dooky Chase’s Restaurant.

2301 Orleans Ave.
New Orleans, LA 70119
(504) 821-0535

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