“There’s No Place Like Home” In New Orleans, it is traditional to eat red beans and rice on Mondays. This tradition dates back to the days when laundry was done by hand and women spent all day Monday washing clothes. At the end of the day, they would put a pot of beans on to simmer so that they would be ready for Tuesday morning, when the men would head off to work. Over time, this tradition evolved into eating red beans and rice every Monday. Today, many New Orleanians still observe this tradition, and there are even some restaurants that serve red beans and rice every Monday. Whether you’re a New Orleanian or not, eating red beans and rice on Monday is a great way to start the week.
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ADDRESS
P.O. Box 408
Hope Mills, NC 28348
PHONE
1-833-PEPPER5 (737-7375)
EMAIL
spices@msmickeys.com
Ms. Mickey’s Creole Seasonings offers bulk spices, herbs and culinary ingredients direct to consumers online and in the food manufacturing, food service, food retail, craft brewing, and restaurant industries.
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1. Soak the red beans in water overnight.
2. In Ms. Mickey's Air Fryer fry the sausage for 20 minutes for charring until browned.
3. Set the charred sausage aside.
4. In a separate large pot bring your 4 cups of water and broth to a boil.
5. Next add the onions, celery, bell peppers, garlic, cayenne pepper, thyme, oregano, 1/2 stick of unsalted butter and Ms. Mickey's Westbank Bay Leaf and charred sausage to your boiling pot and cook until softened.
6. Add final ingredients, Super Creole Seasoning and Extreme Fiery Blend
7. Reduce the heat on your pot to medium heat and simmer for 2-3 hours.
8. In a separate small pot rinse and clean your rice before using.
9. After you have drained all water add 3 cups of water to the pot for boiling. Place a top on the pot and allow to slow cook for 15 minutes. When rice is tender it is ready to serve.
10. Remove rice pot from the heat and stir in the parsley.
11. Serve with Ms. Mickey's Hot Sauce and cornbread.
Begin by preheating your oven to 375 degrees F. Grease a 9 X 13-inch baking pan with butter or nonstick cooking spray.
Cut the French bread into cubes and spread them evenly in the greased baking pan. Set aside.
In a large bowl, whisk together the eggs, egg yolks, milk, brown sugar, granulated sugar, cinnamon, cornstarch, and nutmeg until fully combined. Stir in vanilla extract and raisins and mix until blended.
Pour the mixture over the bread cubes and gently stir with a large spoon or spatula to ensure that all the bread cubes are coated. Let stand for 15 minutes so that the bread can absorb some of the liquid mixture.
Once 15 minutes have passed, place into the preheated oven and bake for 30 minutes or until golden brown. Remove from oven and let cool for 10 minutes before serving. Serve warm with rum sauce (see instructions below).
To make rum sauce: In a small saucepan on medium heat add rum and water. Simmer for about 5 minutes to allow flavors to combine then add granulated sugar and continue stirring until sugar has dissolved completely. Bring mixture to a slow boil then reduce heat to low and let simmer for an additional 8-10 minutes stirring occasionally until desired thickness is reached (make sure not to let it thicken too much). Serve warm over Creole Bread Pudding. Enjoy!
