A New Orleans Monday in the Pacific Northwest | Chef Matthew’s Corner

In New Orleans, Mondays have long carried the scent of simmering red beans and woodsmoke—an aroma woven into the rhythm of the week. Red Beans & Rice isn’t just a dish; it’s tradition, brought to Louisiana in the 1700s by French-speaking Haitian immigrants who blended their Caribbean beans and rice with local ingredients and slow-cooking techniques. The result is a dish full of soul and history.

Growing up, it was the backdrop of our Mondays: soak your beans on Sunday night, throw everything into a pot Monday morning, and let it cook low and slow while life carried on. I still make it the same way—plenty of garlic and spice, smoky andouille sausage, a ham hock if I’ve got one, and always a side of golden cornbread.

To make things extra special, I love pairing this humble dish with one that carries a bit more pomp: Oysters Rockefeller. Invented in 1889 at Antoine’s Restaurant in the French Quarter and named after the richest man in America, it’s still a favorite in New Orleans. The decadent green butter topping pairs beautifully with a crisp white wine and a cool fall evening. And, of course, no Southern spread is complete without cornbread. My Gluten-Free Skillet Cornbread is just as buttery, crisp-edged, and moist as the classic.

Here’s your invitation to bring a little Gulf Coast tradition into your September kitchen.

Red Beans & Rice with Oysters Rockefeller, Antoine’s Style, and Gluten-Free Skillet Cornbread
Recipes by Chef Matthew Boudousquie

Photograph by Anne Godenham

RED BEANS & RICE
Ingredients

• 1 pound dry red kidney beans
• 1 pound andouille sausage, sliced
• 1 smoked ham hock (optional but recommended)
• 3 ounces Crystal Hot Sauce or other Louisiana-style hot sauce
• 2 ounces Cajun seasoning, plus more to taste
• 8–10 cups chicken stock or water
• 4 ounces unsalted butter
• 1 cup each chopped celery, green bell pepper, and onion
• 5 cloves garlic, minced
• 3 bay leaves
• Salt and freshly ground black pepper to taste
• Cooked white rice, for serving

Instructions

1. Rinse and sort beans, then soak overnight.
2. In a large Dutch oven, brown sausage over medium heat for 5 minutes.
3. Add butter, garlic, onion, celery, and bell pepper. Sauté until softened.
4. Stir in hot sauce and Cajun seasoning. Cook for another 2–3 minutes.
5. Add beans, ham hock, bay leaves, and enough stock or water to cover by 2 inches.
6. Bring to a boil for 30 minutes, stirring every 10 minutes.
7. Lower heat and simmer uncovered for 1.5–2 hours, stirring occasionally, until beans are tender and creamy. Add liquid as needed.
8. Taste and adjust seasoning. Serve hot over rice.

Photograph by Anne Godenham

OYSTERS ROCKEFELLER, ANTOINE’S STYLE
Ingredients

• 24 fresh oysters, shucked on the half shell
• 4 tablespoons unsalted butter
• ½ cup finely chopped celery
• ½ cup finely chopped parsley
• ½ cup chopped green onions
• 1 tablespoon minced garlic
• ½ cup cooked spinach, squeezed dry
• 1 teaspoon Herbsaint or Pernod (optional for anise flavor)
• ½ cup breadcrumbs (gluten-free if desired)
• Salt, pepper, and cayenne to taste
• Rock salt and lemon wedges, for serving

Instructions

1. Preheat oven to 450°F.
2. In a skillet, melt butter and sauté celery, onions, garlic, and parsley until soft.
3. Stir in chopped spinach and Herbsaint. Season with salt, pepper, and a pinch of cayenne.
4. Transfer to a food processor and pulse until the mixture is uniform but still textured.
5. Arrange oysters on a bed of rock salt in a baking dish.
6. Spoon a heaping teaspoon of the mixture onto each oyster, then top with breadcrumbs.
7. Bake for 10–12 minutes or until the topping is bubbly and lightly browned.
8. Serve hot with lemon wedges.

Photograph by Anne Godenham

GLUTEN-FREE SKILLET CORNBREAD
Ingredients

• 1 cup cornmeal
• ½ cup gluten-free all-purpose flour
• 1 tablespoon sugar (optional)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 2 eggs
• ¼ cup melted butter or bacon fat
• 1 tablespoon butter for the skillet

Instructions

1. Preheat oven to 425°F and place a 10-inch cast iron skillet inside to heat.
2. In a bowl, whisk cornmeal, flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk buttermilk, eggs, and melted butter.
4. Combine wet and dry ingredients. Mix just until combined.
5. Carefully remove the hot skillet from the oven, add the butter, and swirl to coat.
6. Pour in the batter and smooth the top.
7. Bake for 20–25 minutes or until golden and set in the center.
8. Cool slightly before serving.

Photograph by Anne Godenham

Meet Chef Matthew

I’m Chef Matthew Boudousquie, a New Orleans native who has called Bellingham home on and off since childhood. My journey in hospitality started in Louisiana and Georgia, flourished here and on Orcas Island, and led me back to New Orleans before returning to the Pacific Northwest for good. My love for farm-to-table cooking runs deep, and I’ve been fortunate to build relationships with local farmers and fishers who shape my approach to food.

These days, I’ve embarked on a new adventure—real estate—partnering with my wife, Kerri, as brokers with Compass Real Estate. While I’ve stepped away from restaurant kitchens, my passion for food remains strong. Now, I focus on teaching, consulting, and offering exclusive private chef services. You can find my cooking classes at the Community Food Co-op, or reach out to talk about food, sourcing ingredients, or even real estate—I give both the same level of detail and care.

chefboudousquie@gmail.com | matthew.boudousquie@compass.com
@chefboudousquie | @pnw.compass

Until next time, happy cooking!