My sister in law (another Bama fan:dis actually makes a great pot of red beans and rice. She uses smoked sausage and ham. We always eat it over rice with cornbread on the side to dip in and soak up the juice. I need to mention tasso... although I doubt I can find it here. No Tabasco needed. The more she drinks the hotter it gets. We usually show up with a bottle of wine for the cook. :thumb: She lived in LA for a bit growing up and I think that's where she picked up her cooking skills. :wave:
Cholesterol: 90 Triglycerides: 70 Read 'em and weep, my brutha. That's what I looked like when I was in college.
just looking out for your health Saban............................................... somebody has to do it:wave:
We were in NO for the Mardi Gras Marathon (I did the 1/2) a couple of weekends ago and we at at Cafe Masparo's. I am sorry to report that their RB&R were really disgusting. That is all.
Never ate there, but good to know. Surprisingly Zea's Rotisserie has some of the best red beans I've had at a restaurant. They serve it with a fried boneless chicken breast. Whatever they use for batter is awesome.
Sausage in, but not until it is almost finished cooking. Long enough to add yummy sausagy goodness, yet not long enough to overcook crackers bowl of rice with beans over the top, but subsequently all stirred up anyway Shot of my home made Tabasco at the table Might as well just go ahead and put on a dress if you are going to girlie it up like that.
Do not use this stuff, it tastes like crap!!! You have to use real rice and kidney beans if you are gonna make it yourself
I'll buy that. I like the fresh green onions from time to time, it's a nice flavor. I never understood the parsley, but I've seen it garnishing red beans served in restaurants before. Just for the color, I guess.
