New Orleanians ate red beans and rice on Mondays because it was laundry day, and they cooked their red beans on the stove while the wash water heated. Or maybe it’s because they needed to use the ...

Learn how to make Red Beans and Rice, a soulful Louisiana classic packed with smoky sausage, tender red beans, and bold Creole seasoning. Slow-simmered and deeply flavorful, this dish brings Southern ...

Matt Horn’s newest cookbook — “Kowbird: Amazing Chicken Recipes from Chef Matt Horn’s Restaurant and Home Kitchen” (Quarto Publishing Group, $25), due out May 28 — combines recipes from his ...

Red beans and rice is a Louisiana Creole cuisine staple that many households make throughout the year. It's an easy recipe that's inexpensive and rooted in tradition, in addition to being a comfort ...

Red beans & rice has been a standing Monday tradition in New Orleans and much of South Louisiana since the early 19th century. The tradition began as a way for homemakers to create a delicious, ...

A trinity of iconic south Louisiana brands — Cajun Country Rice, Camellia Brand and Savoie's Foods — have deep Louisiana roots and, in true Louisiana style, all three brands have grandmothers who ...

Governor John Bel Edward declared Mondays, Red Beans and Rice Day, at the state capital. According to Second Harvest Food Bank, the proclamation was in conclusion to the Red Beans and Rice food drive ...

A Louisiana tradition that dates back to the 19th century is still alive and Governor John Bel Edwards has officially declared October 24 as “Red Beans & Rice Day.” The red beans and rice duo has ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. NEW ORLEANS (WGNO) — It’s “Monday’s favorite ...