Sunday, December 13, 2009

Red Beans and Ricely Yours

Louis Armstrong signed his letters that way as an ode to N'awlins.

Louisiana is home to a lot of great food, but I have to admit, I love red beans and rice, even if I am a born and bred Wisconsin boy.

A good recipe is here - my changes are...

Use Chicken Stock rather than water
I use Tony Chachere as my seasoning -
I also use Turkey Smoked Sausage (just can't find the real stuff up north)
I prep the beans by bringing them to a boil, then off heat and covered for an hour.
I then drain them and start cooking.

I also serve the hot sauce on the side - the rest of the family is a little shy of heat.

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