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.
