On 2/12/2011 8:12 PM, Melba's Jammin' wrote:
> In >,
> George > 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?
>
Miz Anne only cooks when I'm to sick to do so. I serve the beans atop
the rice and then we mix them up with some homemade hot sauce, freshly
ground black pepper, and, quite often, finely diced onion. I think every
cook around here has their own recipe.

Some friends have a tailor shop, specializing in Nomex clothing for the
local refineries and chemical plants. I helped them cook a 42 gallon pot
of red beans the other day to feed one of their customers. Big old pot
of rice to go with it. We put about 15 lbs of andouille in the pot with
the beans, lots of onion, bell pepper, and celery. I learned to cook red
beans and rice their way at their house about twenty years ago. Their
last name is Hebert, no, no, not like He bert, it's A Bear. Definitely
24 carat Cajun the two of them.