Our first stop in New Orleans was Mother’s Restaurant for some lunch. Literally. After 6.5 hours on the road we were famished and went straight to the restaurant from the freeway, which ended up being pretty close to our hotel. Mother’s was a little pricey, but not too crazy. It’s what you’d expect to pay in the touristy parts of any city. The boys ordered po’boys and I, after reading that Mother’s has the best red beans and rice in Nola, opted for the latter. The boys weren't super impressed with the po'boys, but the red beans and rice were pretty darn good if I do say so myself.

The kind folks over at Mother’s have some of their recipes available online, so if you want to recreate what has been hailed as the best red beans and rice in New Orleans, here’s what you have to do:

Mother's Red Beans
2 lbs. Red beans
1 lb. Smoked sausage
1 lb. Ham, grade A
1/4 lb. Ham fat, rendered
1 Ham bone
1/2 lb. Onions, diced
1/4 lb. Green onions, diced
1/3 lb. Bell pepper, diced
3 oz. Garlic, minced
2 Bay leaves
1/2 tsp. Thyme
1/3 tsp. Salt
1/4 tsp. Black pepper
2 qt. Chicken stock
2 qt. Debris Gravy

Render ham fat in skillet. Remove cracklins from the remaining fat. Sauté sausage and grade A ham. Add onions, bell pepper and green until tender. Add garlic, salt, pepper, thyme, bay leaves. Add red beans and stir into vegetables. Add stock and debris gravy. Bring to a boil, reduce heat and simmer until red beans are tender and become creamy.

 Pour over cooked white rice, and enjoy! 

Bon appetit!