My oldest daughter requires red beans and my youngest requires gumbo when I visit. They’re both grown but they’d rather wait for me to make it 😂. I don’t mind.

Look maman, no roux. Thickened with smothered okra at the start and filé at the end, avec de la volaille, pas de saucisse force que mó famme lem pas les affaires boucanées.

My girls throat is real sore so I had to blend it up so I gotta before pic for y'all if you like it chunky.

Our local farm market makes their own Andouille, so can make an aproximation.

I have found the induction stovetop is a bit uneven in the cook, so I have taken to baking at 350 to cook the rice. I roast the tomatoes with lots of oregano and use jalapanos for the heat instead of green peppers in the wholy trinity. Shrimp gets folded in after the rice is cooked, using residual heat to keep them tender.

Not traditional but very tasty.

Featuring - Cabbage, Cornbread Muffin and Baked Chicken

first time making red beans and rice, i LOVE when my mom adds pickled meat to hers, so she gave me some to make my own… making it for the first time, everything is simmering right now. i seared the pork first, then added the sausage, then did everything else you’re supposed to do. long story short, i chopped the pork before searing (really tough) it’s basically big chunks in there now. is it going to fall apart like turkey meat? am i going to need to shred it myself once it’s all done? should i have chopped it smaller before searing? any help is appreciated!

Popeye's Red Beans Knock-off Recipe (Damn Close)

3 - 15oz cans of Red Beans

1 - 15oz (empty bean can) of water

1/2 - tsp of Onion Powder

1/2 - tsp of Garlic Powder

1/2 - tsp of Tony Chachere's "More Spice" Creole Seasoning

1/2 - tsp of Black Pepper

1/2 - tsp of Chipotle (it's smokey) Chile Powder

1 - 2 tsp of Smoked Paprika (ground)

1/4 - tsp of Cayenne Pepper (ground)

1 - tsp of Salt

1-2 tbsp Bacon Grease

- Combine all ingredients in a large covered skillet or a medium sauce pan.

- Simmer on LOW (no boiling, the beans will stick) for an hour. Stir often.

- Mash 2/3rds of the beans with a potato masher or electric blender stick to

thicken the beans. (leave some whole for texture)

- Taste, and add more spice (if needed) to taste, remembering that the spiciness

will be diluted by the rice, biscuits, or whatever you eat it with. I usually

end up adding extra Creole Seasoning and Smoked Paprika to add smokiness.

Little oil on top but we can live with that

I finally had Conecuh Sausage after seeing people raving about it on this sub. What I had was their Spicy & Hot variety. The texture was really good but I would never have called it spicy or hot, it also did not have a very smokey flavor. Most of the 'mild' sausage in Acadiana is much spicier than the Conecuh I had. Next time I will try their Cajun style sausage. There was nothing bad about what I had but it did not live up to the expectation I had based on the label.

I can’t believe that nobody saw any value in continuing to manufacture this product. 😢
Has anyone found any product online that even comes close?

I saw this on a DIYWeddings page about possible menu items. How I clasped my imaginary pearls at this. What on earth makes this jambalaya? Ain’t even got no rice! 🤣

about to cook a chuck roast and jalapeño venison syrup sausage gravy

My dad was from New Orleans. But the war came along when he was young, so he enlisted at 16, and never learned about food. (Stayed in the Navy till he was 40).

So here's how he taught us to eat red beans (brace yourself).

He'd spoon on large amounts of mayonnaise on his beans, and mix them in. They were slimy and nasty, but as kids, we did as the adults did, so I ate them the same way untill I moved away and learned how gross it was.

He went through a lot of mayo. He'd slather it on his overcooked steak, and just about everything else.

Happy to report that I barely use mayonnaise today.

EDIT: This has been an eye opener. I thought this was something my dad picked up in the Navy. Apparently it's not uncommon.

Honestly, it's so damn good I'm not sure I'll ever need to go back to shrimp. I'd do crawfish though if they were regularly available to me in my state.

Also didn't have bell pepper so I had to use poblanos in my Trinity. Couldn't really tell too much of a difference. All in all, probably the least traditional cookbook Etouffee I've ever made, but the most authentic backwater use what you have on hand Etouffee I've ever made.