A Cajun classic. Living only a really long drive away from New Orleans I make the trip usually at least once a year and my favourite part is often the food (its a toss up between that and the smell of urine and shame on Bourbon street). Last time I was there I got Ann Couiellette’s Book Classic Creole and so in celebration of Mardi Gras, Lynn and I gave a couple of the recipes a whirl. I’ve modified the recipe from the book a bit because I found it a little bland (basically doubled up on veggies and added more spices).
1 lb ground beef (though some ground andouille sausage would be better)
1 cup cooked rice
1/2 white onion, chopped
1/2 bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, minced
Hot sauce (we prefer Texas Pete or North Carolina Pete as we call it since its actually made in North Carolina)
Salt and pepper
1. Heat a large skillet over medium and add the beef or sausage, cooking until done (about 10 minutes) and making sure to break up the meat.
2. Add the onion, bell pepper, celery, and garlic and cook an additional 10-15 minutes until the vegetables soften.
3. Fold in the cooked rice and add hot sauce and salt and pepper to taste.
4. It’s that easy.