George Shirley wrote:
> On 2/12/2011 5:14 PM, Melba's Jammin' wrote:
>> Tara mentioned them.
>> I'm not all that familiar with the dish‹educate me.
>> Is that the main course? What's a typical side?
>> What are the critical components?
>
> Loosyanna red beans and rice are typically made with the trinity,
> celery, onion, bell pepper; and sausage, or tasso, or andouille, or one
> of the other speciality meats used for such things. Generally served
> over rice and eaten as a main dish. Possible sides I have seen are
> cornbread; potato salad; or a green salad. At least that's the way it's
> made in this part of Loosyanna.
>
> Many restaurants in this area serve red beans and rice on Wednesday for
> the noon meal and those restaurants mostly have all the business they
> can handle on that day.


I sometimes add a crushed chipotle pepper instead of sausage or
hamhocks and make it vegetarian. Typical seasonings are thyme,
basil, and garlic (plus the trinity.)

Use small red beans, not kidney beans. I also doctor-up canned
blackeyed peas this way and eat them with rice.

This would be a good use for the smoke pork neckbones they sell at
Cub Foods.

Bob