Hi All! Camellia makes a great seasoned red bean blend. I always saute the Holy Trinity (Bell Pepper, Onion, Celery) and use Zatarain's Enriched Long Grain Parboiled for the rice. Any pork is certainly fine, but a good traditional (chunky) andouille is a wonderous thing (Mandas is always a good bet)
https://www.camelliabrand.com/products/creole-red-beans-mix/
Side note: There were no child labor laws in Louisiana at the time, so I had an interesting upbringing in Cajun/Creole restaurants from a relatively young age.
