Continuing with the Creole/Cajun theme, this week I’m sharing a recipe for a well-loved Southern favorite—Louisiana Red Beans and Rice! Traditionally simmered low and slow with ham hocks and andouille sausage, this dish is all about deep, smoky, and savory flavors. But guess what? You don’t need meat to get that same rich taste!

In this vegetarian preparation, we’re using smoked paprika and a touch of liquid smoke to recreate that signature smokiness. Plus, thanks to the Instant Pot, you can enjoy all the slow-cooked flavor in a fraction of the time. Whether you’re new to Creole and Cajun cooking or already a fan, this dish is hearty, satisfying, and guaranteed to become a favorite.

Serve these Louisiana Red Beans over hot rice, top it with fresh green onions (and andouille-seasoned tofu for extra flavor), and enjoy a true taste of Louisiana—meat-free but just as bold and comforting as the classic!

What You’ll Need

• Dry Red Kidney Beans: Soak the beans overnight for more tender beans
• Trinity: Celery, onion and bell pepper
• Extra Virgin Olive Oil: To sauté the Trinity
• Garlic: Lots, because we love garlic!
• Creole Seasoning: Homemade or store-bought
• Dried Herbs: Thyme and bay leaves
• Liquid Smoke and Smoked Paprika: The key ingredients that lend the quintessential smoky flavor

How to Serve

• Serve over a bed of fluffy rice — the traditional, perfect accompaniment
• Top with andouille-seasoned tofu for extra flavor and texture
• Finish with sliced green onion for a fresh, fragrant touch
• Add a few dashes of your favorite hot sauce — a vinegar-based hot sauce complements the beans well, such as Tabasco or D’ELidas (my personal favorite!)
• With a side of crusty garlic bread or hot, just out-of-the-oven cornbread

Saute the Trinity, add the soaked beans and seasonings, then pressure cook. When done, mash some of the beans with a potato masher or the back of a spoon, or blend a small portion and mix it back in for a creamy consistency. Adjust salt and other seasonings to taste. Serve over rice immediately. Or if you have time, let the beans cool, refrigerate overnight, then reheat and serve the next day — they will develop into a deeper, more flavorful bowl of deliciousness!

This Louisiana Red Beans and Rice recipe proves that comfort food can be plant-based without sacrificing flavor. If you try this dish, let me know how it turned out in the comments below!

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I love Creole and Cajun cuisine! Living in the mountains of Colorado, we don’t exactly have easy access to all the great food Louisiana has to offer, so I’m left to recreate those flavors as best I can—with a healthier take! Traditionally, Creole and Cajun cooking isn’t necessarily known for being the healthiest. But I believe you can have all those great flavors in a nutritious and wholesome dish, and that is what inspired me to create this Creole Shrimp & Spinach in Creamy Tarragon Sauce.

This dish is deliciously creamy without using any cream. The secret ingredient? Silken tofu. It blends into a luscious sauce that’s velvety smooth without any dairy. Tarragon and Creole seasoning give the dish its signature flavor—bold, slightly spicy, and full of depth.

What You’ll Need

• Silken Tofu: The base of the sauce
• Nutritional Yeast: Adds a layer of umami and depth, enhancing the richness of the sauce with a slightly cheesy, savory note
• Veggie or Chicken Broth: Used in the sauce
• Aromatics: Garlic, shallot, and green onion
• Lemon: You’ll use both zest and juice
• Creole Seasoning I like this homemade Creole seasoning, but you could sub store-bought
• Extra Virgin Olive Oil: To sauté the aromatics and shrimp
• Shrimp: Fresh if you can get it, but frozen (and thawed) works well
• Spinach: Fresh or frozen; I used frozen because I didn’t have fresh on hand
• Fresh Herbs: Fresh tarragon and parsley are a MUST; don’t use dried

How to Serve

• Over Pasta: Toss with linguine or fettuccine for a creamy, restaurant-worthy meal.
• With Rice: A bed of fluffy rice soaks up the sauce beautifully.
• On Its Own: Pair with crusty bread to scoop up every flavorful bite.
• Garnish Generously: Finish with sliced green onion tops, more parsley, or extra tarragon for a fresh, fragrant touch.

This Creole Shrimp & Spinach in Creamy Tarragon Sauce comes together quickly, so I highly recommend getting all your ingredients prepped before beginning to cook. Blend up the sauce and chop the aromatics. If using frozen spinach, thaw and squeeze it well to remove as much water as possible — no one likes soggy spinach! Then just saute the shallots, green onion and garlic, add the shrimp and spinach, and finish with the sauce, herbs and seasoning. Serve immediately!

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