Celie said she doesn't have much use for eating red beans and rice herself anymore, but she makes them regularly, about five or so pounds at a time.
“Then I freeze them in individual servings,” she said. “It makes convenient meals or a snack.”
When it comes to ingredients, Celie uses Camellia brand beans and Tony Chachere and Zatarain's for spices. For the proteins, she avoids salt pork, as she's found it tends to make the beans too salty. Ham and a nice smoked sausage such as Cajun andouille is the way to go.
Celie said red beans and rice are usually served with hot French bread (butter optional), garlic bread or cornbread. You can serve it in a bowl topped with chopped parsley as a meal or a hearty side. Celie said, and I agree, the beans are always better the next day.
Since you might have to give up red beans and rice after Mardi Gras, you'd better make a big batch on Sunday and work your way to Tuesday.