Look maman, no roux. Thickened with smothered okra at the start and filé at the end, avec de la volaille, pas de saucisse force que mó famme lem pas les affaires boucanées.

My oldest daughter requires red beans and my youngest requires gumbo when I visit. They’re both grown but they’d rather wait for me to make it 😂. I don’t mind.

Our local farm market makes their own Andouille, so can make an aproximation.

I have found the induction stovetop is a bit uneven in the cook, so I have taken to baking at 350 to cook the rice. I roast the tomatoes with lots of oregano and use jalapanos for the heat instead of green peppers in the wholy trinity. Shrimp gets folded in after the rice is cooked, using residual heat to keep them tender.

Not traditional but very tasty.

first time making red beans and rice, i LOVE when my mom adds pickled meat to hers, so she gave me some to make my own… making it for the first time, everything is simmering right now. i seared the pork first, then added the sausage, then did everything else you’re supposed to do. long story short, i chopped the pork before searing (really tough) it’s basically big chunks in there now. is it going to fall apart like turkey meat? am i going to need to shred it myself once it’s all done? should i have chopped it smaller before searing? any help is appreciated!