Red Bean and Rice Cakes with Remoulade Sauce

by Rachael Ray Show Staff 4:00 PM, December 28, 2007

Aired December 28, 2007

Serves 4 servings
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

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.