In the Mood for Cajun Cooking

Red Beans and Rice (**Notes added by me)
  • 1/2 pound dry red beans  (*I use pinto beans)
  • 1/2 lb. ham cubed
  • 1 large onion, chopped
  • 3 Stalks celery, chopped
  • 1/2 green bell pepper, chopped
  • 2 Tbs parsley, chopped
  • 3 cloves garlic, crushed 
        *1/2 pound andouille sausage, sliced
  • 2 cups water
  • 1 Tbs Wirsestershire sauce
  • Salt and pepper to taste
  • Water
Wash dry beans real well.  Then cover with water and sock overnight. Next day drain beans and add all ingredients, except pepper and Worcestershire sauce. Cover with water and simmer two hours (add more water as needed). Then add pepper and Worcestershire sause and simmer on more hour. Serve over hot cooked white rice. (Serves 4 to 6) Best Of CAJUN CREOLE Recipes Cookbook by Theresa Millang (my Aunt)

**According to Louisiana tradition this would be served on a Monday - supposedly an easy meal for laundry day because of the simmering time -- accompanied by sweet, plain, or crackling cornbread and a glass of iced sweet tea. Practically speaking, it's a tasty and inexpensive any-day meal. Oh, and, andouille is a Cajun sausage made in Louisiana & pretty common in southeastern grocery stores; elsewhere, you might be able to find it in specialty stores or else ask if the manager of your grocery store can order it.(I used a spicy smoked sausage).

    In Memory of my mother's Father and Mother, Leo and Alice McDaniel:

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