On Sat, 13 Nov 2010 05:56:23 +0000 (UTC),
(Steve Pope) wrote:

>sf > wrote:
>
>>http://oi51.tinypic.com/25he1d4.jpg
>
>Pretty dissimilar to red beans and rice that I usually make...
>I include a much larger fraction of celery/onion/bell pepper
>and more liquid.
>
>However, it looks pretty good.
>
>Steve

I agree about the ingredients. I went to Tulane and practically
existed on RBR, made with andouille. (I was NOT rich).

I worked on RBR for over 10 years before I discovered that the taste I
was missing was minced celery. Steve calls for the trinity, and I
can't fault that. But try a bit of minced celery with it.

Also, this was a Washing-day (Monday) dish, as one could use the
leftover Sunday ham and let it cook all day while the women were
washing the clothes.

Ergo: It must taste of ham, or something similar. I use tasso and/or
picklemeat (a Cajun thing). Maybe w/some andouille. PLus Goya's ham
flavoring.

I will not vote on whether this is Cajun or Creole. Typically, Creole
cooking was much more elegant than Cajun, so, if I HAD to vote, I'd go
with cajun.

ALso, the beans must be slightly overcooked, and some of them smashed
into a paste to make the dish more creamy, with either water or broth
to add liquid.

Serving over rice is OK. Up the the cook whether the sausage is diced
or cut into rounds or served as links on the platter.

Pass the hot sauce!

Alex

For mo see: http://www.gumbopages.com/food/basics/

If you are fortunate enough to own a copy of the Times-Picayune 100th
anniv. eddition of their food page, you will find this dish given
rather short shrift. Creole cooking was excellent and remains so to
this day.