In article >,
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 dishÐeducate 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.

Do you or Miz Anne make the dish, Jorge? Do you serve the beans atop
the rice or mix it all together?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller