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Wednesday: Our 'Milk and Cookies' Show with Jesse Tyler Ferguson and Carla Hall’s Bite-Sized Desserts

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Red Bean and Rice Cakes with Remoulade Sauce

Serves 4 servings

Originally aired

INGREDIENTS
  • 2 cups leftover white or brown rice from takeout or homemade
  • 2 tablespoons extra-virgin olive oil (EVOO), plus additional for drizzling
  • 1 pound andouille sausage, finely chopped
  • 1 15-ounce can red beans
  • 1 egg
  • 4 tablespoons flour
  • Salt and pepper
  • 4 sprigs thyme leaves removed and chopped
  • 1 tablespoon (a palmful) paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin
  • 3 heaping tablespoons grainy Creole mustard
  • 3 ribs of celery, very finely chopped
  • 1 cup mayonnaise
  • Juice and zest of 1 lemon
  • 1/4 cup (about a handful) flat-leaf parsley leaves, roughly chopped
  • 2 hearts of romaine, shredded
PREPARATION

Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO. Add the andouille and cook until lightly browned, about 2-3 minutes. Remove the browned andouille to a mixing bowl and reserve rendered andouille fat in the skillet.

In a food processor add the beans, egg, flour, salt and pepper. Pulse until just combined -- you don't want it completely smooth.

In the mixing bowl with the andouille, combine the bean mixture with the rice, thyme, paprika, cayenne, cumin and the leftover rice. Form into 4 equal size patties. Heat the skillet with the andouille fat in it over medium-high heat. Once hot, add the patties and cook on each side for 7-8 minutes, until brown and heated through.

While the patties are cooking up, make the remoulade sauce: In a small bowl mix together the mustard, celery, mayo, parsley, lemon juice and zest.

Run your knife through the two hearts of romaine until shredded. Lay it on the plates as a bed for your patties.

To serve, divide the patties among the plates with the bed of romaine and drizzle with some of the remoulade sauce.

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