JULIE FREDERICK VAUCRESSON: How Do You Red Bean?

In How Do You Red Bean?, I ask cooks, musicians, and New Orleans culture-bearers one simple question: What does red beans and rice mean to you?

Today, that question goes to Julie Frederick Vaucresson.

Julie Frederick Vaucresson is a New Orleans cookbook author, TV and social media personality, and co-owner of the century-old Vaucresson’s Sausage Company and Vaucresson’s Creole Café & Deli in the city’s Seventh Ward. Through her debut cookbook, Creole Made Easy with the Creole Sausage Queen, she shares family recipes and stories rooted in local foodways and the traditions that have shaped New Orleans cuisine.

Julie brings a heartfelt passion for food, community, and Creole heritage to everything she does, from festival booths to kitchen tables, which makes her take on red beans and rice one worth slowing down and listening to.

Do you remember the first time you had red beans and rice?

I don’t remember a time when red beans and rice weren’t a part of my life! Red beans and rice were a staple in my house growing up. Red beans and rice continue to be a fan favorite in my house today.

My mom made them, and since she was the best cook in the world, we never got tired of them. I’m the one who makes them now; however, my daughter loves them so much that she is taking it over.

When you think about red beans and rice, what feeling or memory comes to mind first?

When I think of red beans and rice, I think of home. It’s comfort food for me. It’s a go-to; you can’t think about New Orleans cuisine without thinking of red beans and rice.

If you could share a bowl of red beans and rice with anyone—past or present—who would it be?

I would love to share red beans and rice with either Tupac or Jimmy Carter.

What makes a good pot of red beans and rice for you—what has to be in there?

I like my red beans with pickled and smoked meats and of course, sausage, because who would eat beans without sausage????

Why do you think people still love this dish after all these years?

I think red beans and rice are a safe food. Nobody gets tired of them. They can feed a lot of people without breaking the bank, so they’re great for parties. Most importantly, they’re easy to cook.

What does the tradition mean to you?

I adhere to the tradition of cooking them on a Monday and on Mardi Gras day with Popeye’s chicken. Because any respectable New Orlenian does this.

Where’s your favorite spot in New Orleans?

I love to go to Chapter IV, the food and vibe are amazing!

What’s your go-to comfort meal when you just need something good to eat?

My go-to meal is stewed chicken with rice and gravy with corn, yummy!

For someone outside of New Orleans who wants to support what you’re doing—what’s the best way?

My cookbook, Creole Made Easy, is for sale in our restaurant, Vaucresson’s Creole Cafe and Deli, on my website www.iamjuliev.com/shop, and at Barnes and Noble, Amazon, and other major retailers.

Any projects, events, or shoutouts you’d like people to know about?

Be on the lookout for book #2!

To stay up to date with the latest information on Julie Frederick Vaucresson, follow her online:

• website: www.iamjuliev.com/
• Instagram: https://www.instagram.com/creole_sausage_queen
• Facebook: https://www.facebook.com/itsmejuliev/
• Vaucresson’s Sausage Company: https://www.vaucressonsausage.com/
• Vaucresson’s Creole Cafe & Deli: https://www.vaucressoncreolecafe.com/

Creole Made Easy with the Creole Sausage Queen is Julie Frederick Vaucresson’s debut cookbook. She brings together family stories and down-home New Orleans recipes with the rich culinary heritage of her Vaucresson and Frederick roots. Drawing on more than a century of tradition from Vaucresson’s Sausage Company, the book offers approachable Creole dishes and homestyle favorites. It’s a warm, flavorful collection that brings the heart of Seventh Ward cooking into everyday kitchens.

Red Beans and Eric

Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.