At Provost Farm, the term lagniappe—a little something extra—beautifully reflects our purpose to go beyond the expected in serving our community.

Whether it’s providing additional resources for local farmers, offering hands-on workshops that connect generations to the land, or preserving the untold stories of Black sugarcane farmers, we strive to add that extra value to every effort.

Like the bonus harvest from a well-tended crop, our work embodies the spirit of lagniappe by cultivating opportunities, knowledge, and equity that enrich lives and strengthen our shared heritage.

lagniappe

gammie’s red beans and rice recipe

Ingredients

  • 1 lb dried red beans (or 2 cans, drained and rinsed)

  • 1 tbsp vegetable oil or bacon drippings

  • 1 medium onion, chopped

  • 1 bell pepper, chopped

  • 2 celery stalks, chopped

  • 3–4 garlic cloves, minced

  • 1 smoked sausage (like andouille), sliced

  • 6 cups water or chicken broth (use less if using canned beans)

  • 2 bay leaves

  • 1 tsp thyme

  • 1 tsp paprika

  • ½ tsp cayenne (optional)

  • Salt and black pepper, to taste

  • 3 cups cooked white rice

  • Green onions or hot sauce, for serving

Directions

  1. Soak beans (if using dried): Rinse and soak overnight in water. Drain before cooking.

  2. Sauté vegetables: Heat oil in a large pot. Cook onion, bell pepper, celery, and garlic until soft.

  3. Add sausage: Stir in sliced sausage and cook until lightly browned.

  4. Simmer beans: Add beans, water/broth, bay leaves, thyme, paprika, and cayenne. Bring to a boil, then reduce heat and simmer until beans are tender (about 1½–2 hours for dried beans, 30 minutes for canned). Stir occasionally and mash a few beans against the pot to make it creamy.

  5. Season: Remove bay leaves. Add salt and black pepper to taste.

  6. Serve: Spoon over hot white rice. Garnish with green onions or a splash of hot sauce.