It's paradoxical that one of the biggest parties on the planet is tied to religion, yet religion and revelry are what the Mardi Gras season is all about. After tomorrow, Fat Tuesday, when you're groaning on the couch from one to many Paczkis, comes Ash Wednesday. The Lenten season begins, which for many it's a season of fasting; the party is over.

The big pot of Red Beans and Rice I just cooked will provide leftovers until Lent.  It may look as if it has a long ingredient list, but it comes together quickly. It's far better than many quickie versions of this inimitable Louisiana specialty and is worth the bit of extra chopping time.

This is a delicious recipe for Red Beans and Rice; however, it's not the best Red Bean and Rice recipe out there. If I had more time on my hands, I'd make Emeril Lagasse's porkalicious Red Beans and Rice classic, which insists on dried red beans and is further seasoned with bacon drippings, tasso and ham hocks... yummy yum yum.

Past Mardi Gras inspired blogs have included:

• Chicken Gumbo
• Shrimp and Grits
• Shrimp and Oyster Po' Boy
• Poor Girl's Seafood Etoufée
• Muffaletta
• Cajun-Bronzed Scallops
• Chicken Tchoupitoulas

Yield: 10-12 cups

Ingredients

1 pound andouille or other smoked or spicy sausage
2 teaspoons olive oil
1 large onion, chopped
1 large green bell pepper, seeds and ribs removed and diced
2 stalks celery
1/2-1 teaspoon cayenne
1/2-1 teaspoon white pepper
1/2-1 teaspoon black pepper
1/2 teaspoon thyme
1 bay leaf
1 1/2 cups converted long-grain white rice
1 teaspoon minced garlic
3-3 1/2 cups chicken stock
4 cups cooked red* or black beans
2 tablespoons chopped parsley
2 tablespoons sliced scallions
Hot sauce

*If you've the time, soaked and simmered red beans are the most flavorful choice.

Directions

1. Cut sausage into 1/4-inch slices. In a large,heavy-bottomed saucepan or Dutch oven, cook sausage over medium-heat (without additional fat) until browned on both sides. Remove sausage from pan and reserve.
2. Add oil to pan and sauté onion, pepper,celery, 1/2-1 teaspoon each of cayenne, black and white peppers (depending on heat tolerance), thyme and bay leaf. Cook until just softened. Stir in rice and garlic then add stock to pan.
3. Bring mixture to a boil. Cover, reduce heat to a low and cook until rice is tender and stock is absorbed; 15-20 minutes; add additional stock if rice remains crunchy but stock has been absorbed. stir in cooked black beans and heat.
4. Stir in parsley, scallions and reserved sausage. Pass the hot sauce.