On 2/13/2011 5:54 AM, Michael O'Connor wrote:
>
>> 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.
>
> Red Beans and Rice can be made vegetarian, but the authentic recipes
> call for Andouille Sausage or a good smoked sausage if Andouille is
> not available. I have used the Johnsonville Andouille Sausage and it
> turned out fine. As far as a side dish to serve with it, a biscuit or
> piece of cornbread works for me. Also, Red Beans and Rice is
> generally served non-spicy, and you add the hot sauce to your liking
> at the table.

I nearly got sick at one meal, they had chicken and sausage gumbo and a
side of potato salad. I was the only one there who didn't pick up the
bowl of potato salad and dump it into their gumbo. In addition they had
put shelled boiled eggs into the gumbo and made sure everyone got one. I
was raised thirty miles from where I live now in Louisiana but in Texas,
never saw that before but ate it anyway and didn't much care for the
blending of flavors. I guess foods are a matter of choice and the way
you were taught to eat them.