Susan Spicer's Red Beans and Rice withPork Shoulder and Andouille Sausage*

For 18 yeors, chef Suson Spicer hos been serviir.g potrons of Boyono, her NewOrleons restouront, <r rnelrtr thot bomows flovors frorn for beyond the bor"r.nd,ories ofthe French Quorter. Yet she still nr,okes this troditionol, Big Eosy recipe foirl.yoften-for custorners ond of hom.e. "It's not o reol foncy d.ish," Spieer soys, *but itis stil.l sormething peopl.e oror.r,nd here wil,l rnoke for good, friends ond, fonril,y. Irecently got tmorried, ond. ofter not cooking of honr,e for rmost of m,y $O-yeor cq,reer,I'm, now trying to find, wtrys to rnoke rmeols sirnply."

Serves rcpounds dried red beans

pounds boneless pork shoulder,cut into 1-inch chunks (or smokedham-just saut6 for 5 minutes,then proceed rrith the recipe)

medium onions, chopped

red bell peppers, chopped

stalks celery chopped

heaping Tbsp. minced garl ic

bay leaf

Tbsp. fresh thyme leaves, coarselychopped (or 1 tsp. dried)

Tbsp. chopped parsley

pounds andouil le sausage, cut inhalf lengthrl ise, then into %-inchslices (substitute ruith hot orsmoked sausage)

salt, freshly ground black pepper,cayenne pepper, and hotsauce

cups cooked long-grain rice

bunch scal l ions, thinly sl iced, forgarnish, and hot sauce

] Soak beans overnight in 3 quarts cold uJaterl drain.

Heat a lO-quart, heavy-bottomed pot (cast-iron, if you've got it) untila drop of uater sizles in it; add the pork, Keeping the burner onmedium-high, let the pork cook, stirring occasionally, long enough torender a good bit of the fat out, about 30 minutes,

Carefully discard most of the rendered fat, then stir in onions, bellpeppers, celery and garlic, Cook for about 5 minutes, unti lvegetables start to suteat, then add the drained red beans, bay leafthyme, and cold uaterto cover(about3 quarts). Bring to a boil;reduce heat to a simmer and cook slouly, stirring occasionally andadding more urater if necessary The beans should simmerfor2to3hours,

l-ljhen beans are tender; add parsley and andouille; season u,rith salt,black pepper; cayenne pepperl and hot sauce, Cook until a thick gravyforms, about 20 minutes. Taste and adjust seasoning. Serve overu..rarm rice, uith scall ions and hot sauce on the side,

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#Finishing Touches

To drink.. ."Abita Beer. TheAmber brerl has a nicehoppyf lavorand standson its ourn-not toolight, nottoo dark. Forsuch a flavorful dish,beer ur i th a s l ightbackbone is perfect."(abita.com)

For dessert..."Haydel's Famous ChocolateDoberge Cake is a traditional, NeurOrleans-style, multilayered cakethat is delicious." (haydelbakery.com)

th,on oth,er bronds.

"Crystol Hot Sor^leeis o bit less vinegory

At home,'\ re put it onever5rthing frorn,

pizzo.to moetr,ronict,nd eheese.tt

r r8 utNtER aooa. o Fr HoHE "Adapted from Crescent City Cooking (Knopf, 2007)