Tommy Joe > wrote:

>On May 17, 2:14*am, (Steve Pope) wrote:

>> Start by slicing and sauteeing the "trilogy" (or if you like, "trinity")
>> of onion, green bell pepper, and de-stringed celery until soft.
>> Season with Bay Seasoning (the commercial product) and some cayenne
>> and black pepper. *Add in a decent amount of vegetable stock (but
>> don't make it into a soup...). *Then add the already-cooked red beans.
>> Proceed with another round of all seasonings. *Tangentially, "Bay
>> Seasoning" is pretty salty so there is no need for additional salt.
>> (Including when initially cooking the beans). *It will now be a slush
>> or stew consistency.
>>
>> Prepare some short-grained brown rice. * There are now two ways to
>> serve it: (1) Stir in some file' powder into the bean mixture, then
>> serve immediately over rice. *(2) Serve the bean mixture over rice,
>> then sprinkle file' on each serving, perhaps as per each diner's
>> request.
>>
>> I might also add a few drops of "El Yucateno" habanero sauce, but that
>> is optional.

>Thanks. But, not that it's the be all and end all, when it
>comes to popeyes red beans and rice, I think most of the taste comes
>from the bacon. Just a guess. But it's not like your recipe is
>inferior to popeyes recipe - it could be better - it's just that with
>popeyes the main taste comes from the bacon, which of course has salt
>in it. Anyway thanks again.

By all means include bacon, andouille, and/or ham. The recipe should
not need any adjustment other than watching the sodium level.


Steve