Louisiana Hot Sauce!

But those beans weren't right either ;)

The mere smell of RB&R will make me puke... and I grew up in NOLA!!!

over-exposure??

how are you with various gumbos?

I hear that TMC has an ongoing research project on this dystopic aversion...

I guess my Cajun side is stepping out, or it's just that time of year. Just got a little cooler here, mid 50's for the high. Tonight is Hurst's HamBeens Cajun 15 bean soup with a ham hock, or some pig bone variant, and corn bread on the side.

I don't know how I'm going to doctor it up, any recommendations are welcome. Might as well open this thread up to all things Cajun.

doug_porsche, you might be thinking of Popeye's chicken. That chain doesn't do RB&R the justice it deserves.SmileWavy

I don't bother to try to do the fancy stuff that our fellow pelican gourmet chefs plate in the whats for dinner thread. I do like burning groceries though. Pulled pork, smoked chicken, all things beef, basically stuff you grill or smoke is more my speed. However, my smoker is smoked, and the grill needs some repairs. Have to move indoor for awhile.

Cheers!

My MIL got her recipe while living in Lake Charles LA in the 50s. Her's is made with ham (boil a ham bone until the residual ham falls off, then remove the bone), red beans (dry and soaked 2 days prior), then a rue made of onions, celery, green pepper...preferably lard. We've modified with bacon grease and andoille sausage (for additional heat/flavor). My kids, now grown, but will still come running when we make it! My MIL has passed on, but her red beans legacy remains for us all.

http://forums.pelicanparts.com/uploa...1572042258.jpg

That looks delicious!

when I was 18 living on my own and surfing in Hawaii I lived on 5lb bags of rice and cans of Campbell's Tomato Soup. That really was my main daily meal.

Is that your bowl?

I've got 2 or 3 bowls left out of 4 that my parents bought in 1978 (I was 8) when we lived in Japan that are nearly identical to that. I actually found a place a couple of years ago that still sells those bowls and wanted to get a couple more.

You were living good. I bought 5 pound bagels of rice, and only got soy sauce on it. Only on Friday did I get a can of soup on the rice. Lots of tater soup as well. Ramen noodles were not around back then.

My rice cooker got a lot of use. I made red beans and rice and lots of meals of beans as well.

It is my bowl, funny, picked it up while in Japan a few years ago...have a set of 4. Perfect for read beans, and yes, they were absolutely delicious! Top with pepper and/or Tony Chachere's.

There used to be a restaurant named "Po Folks" in the late '70s/early '80s that had great beans and rice. One of my students worked there, and I asked him to get the recipe for me. Hi did, but it was for 10 lbs. of beans. I cut it down to size a couple of times to make it. Here it is.

http://forums.pelicanparts.com/uploa...1572064115.jpg

Other than dying of salt poisoning, it looks good.

Speaking my language gentlemen. I could probably eat red beans and rice w/sausage every day and not suffer much. Maybe some fresh catch on Friday...

Please advise, sir. Oh my! That soup was good. She ate two bowls. I couldn't tell you what I put in it. Just stuff in the cabinet, no measuring, perfection. I'm too stretched out to post the picture I took.

This thread inspired me to mix Jamaican with Creole for a great lunch.

Red beans and rice with jerk beef ribs grilled over an open wood fire. The two flavors worked extremely well together. A little Walkerswood jonkanoo was nice too.

http://forums.pelicanparts.com/uploa...1572109644.jpg


http://forums.pelicanparts.com/uploa...1572109644.jpg

That's actually not enough salt for 10 pounds of beans.

Nor enough garlic, or onions, or meat, either.

Wouldn't use the kidney beans either, red beans are better.

Other than that, have at it.

ham hocks good

hog jowls best

and.. there is a place in/near Seattle that sells hog jowls - the local meat market here orders them in

I'm assuming the ham should be pretty salty.

My wife makes red beans that are as good as I ever had, gumbo, fried chicken, ribs, all that down home stuff, good enough to win at cook offs, more than once.

I like the meat to be in the dish, not just flavor the dish, so I have started using smoked pork neck bones.