On 21 Dec 2017 16:53:29 GMT, notbob > wrote:

>On 2017-12-21, l not -l > wrote:
>
>> I rarely use any meat other than andouille in red beans;
>
>But, what kinda 'red beans'?
>
>> but, on the occasion I use something else, it's "pickle meat".
>
>I gotta settle fer ham as a sub fer 'pickled pork shoulder'. Cannot
>find the pickled stuff, hereabouts. Still use a couple grn pprs and
>andouille, but I keep forgetting the dang celery! Otherwise, I have a
>pot o' red beans (sans rice), almost weekly.
>
>I ran outta Bay Seasoning, but had enough bulk spices to make my own
>Creole seasoning:
>
>http://www.gumbopages.com/food/creole.html
>
>Used garlic salt instead of garlic pwdr (it's all I had). Tasted like
>Chachere's stuff ....lotta freakin' salt!
>
>nb

I've made it and not seen the attraction. I believe that Alton Brown
has a recipe online.
Janet US