06/08/2026
How does Tyisha Naylor, chef at Russell's Marina Grill, red bean? 🤔🫘 A New Orleans native, Naylor grew up learning to cook from her grandmother and started cooking red beans and rice at 14 years old, but “…didn’t get it quite right until [she] was maybe about 16.” As a kid, it was Camellia Beans and Double D brand smoked sausages; now, at Russell’s, Naylor changes up the meat. Ham shank, alligator sausage, crawfish sausage, smoked sausage — Naylor tries out everything, but always keeps her Camellia Beans consistent. 😉
📍Russell’s Marina Grill
8555 Pontchartrain Blvd
(504) 282-9980
The story of a Lakefront New Orleans restaurant, Russell’s Marina Grill, and its delicious Red Beans & Rice Monday Special with Ham Shank or Sausage – and the chef who makes them.