CoonAss Delight for Cal (and you all)

[Old Mr. Wilson]

How does one know it's Monday in South Louisiana? Red Beans and rice are for lunch. I know it's Sunday but here is a quick recipe for that delectable dish.

In a nice pot dump in 2 butter pats ('bout 2 tablespoons) of real butter and one tablespoon of EVOO (sometimes I will add a tablespoon of bacon grease as well). Put temperature on medium. Chop up one large onion and sling in. Chop up 1/3 of a bell pepper and sling in. Sling in 1 heaping tablespoon of garlic (only God knows how much garlic to add to a dish).
Saute' all of these until wilted and onions are translucent. Now slice up two links or more links of hot sausage (I like hot smoked cajun sausage). Sling in. Put in one can of creamed style (New Orleans)(12 ozs)(this will give the illusion that you've been slaving over that hot stove) and one can of regular red beans. Stir well and add salt, pepper, and 'bout a level tablespoon of cayenne pepper to taste. Add a small splash of vinegar. Stir well. Now place in a couple of smoked ham hocks or smoked neck bones. Allow to simmer for a couple of hours (top on pot). Check periodically and stir to stop any sticking.

Cook rice on the side and spoon beans and sausage over the rice.
Goes well with piping hot cornbread ladened with rich butter and a fresh, crisp, green salade.

**If you want to go more traditional then use dried beans in a bag. Cull bad beans and rinse, cover with water well over the top of the beans, and bring to a vigorous boil for two minutes and then place top on pot and let set for one hour with heat OFF. Then pour off water and leave just enough water to cover beans and then follow through with recipe mentioned. Simmer longer and mash about a third of the beans when they get tender.

This should feed about 4 people. Feel free to add or detract. Enjoy.

[Alphamazing]

I f%$king love red beans and rice. I am going to try this recipe this winter, it sounds damn good!

[Old Mr. Wilson]

Thank you. Always use the "taste test" throughout. If the "liquid" tastes good enough to drink, then you "got it right".  Also, one has to keep in mind that the "hot" sausage will provide heat and salt of it's own. Be careful with the salt (I'm a salt freak). Be careful with "the heat" (spice--if you are using HOT sausage).  Also, take comfort that if you think you got it a little too of either, the blandness of the rice will thwart that and it'll be just fine. I like to add a "glug" of red wine vinegar in my rice water as well when boiling.
p.s. I "rinse my rice" in scalding water after dumping it in the collander--from the hose on the sink to get rid of "gum-i-ness" so the grains will not stick together (after cooking--some people rinse it before boiling and after but I rinse mine afterward). Chinese appear to love gummy rice but they use chopsticks on those balls all gummed up. I like smooth rice.
Enjoy.

[Cal Price]

Ah, not seen the board over the weekend so it's Monday here for me so I guess that is right on time.

I think I get the picture but some things get lost in "translation" for instance, what is EVOO?? No chance of me getting anything like an authentic hot Cajun sausage but i have a plentiful supply if the Spanish "Chorizo Fort" a semi-dried pork and pimento sausage thatcomes tied in a "U" shape and keeps for several months - in fact i think there might be one or two lurking in my fridge - Game on! - I also have Chorizo Reggio which is a thicker sausage, slightly less intense but a subtle flavour, might go rather well with a glass or two of Rioja. Cheers Wilson.

[NiceGuysFinishLast]

EVOO = Extra Virgin Olive Oil, no?

[Cal Price]

Yes, I had my stupid hat on!

[scottpA_GS]

EVOO = Extra Virgin Olive Oil, no?

Someone has been watching some Rachel Ray   

[Old Mr. Wilson]

RACHEL RAY!!!!!!!!!!!!! WUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUUU!!!!!!!!!!!!

THROB THROB THROB THROB THROB!!!!!!!!!!!!!!!!!!!!!!! WUUUUUUUUUUUUUUUUUUU!!!!!!!!

I'm dreaming of making each thrust more powerful than it's predecessor!!!!!!!!!!!!!!!!!

WUUUUUUUUUUUUUUUUU HUUUUUUUUUUUUUUUUUU WUUUUUUUUUUUUUUUU!!!!!
Rachel Ray is fine as a melon on a vine in the Summertime.......................
MMMMMMMMMMMMMMMMMMM................no sugar needed!

[Jake D]

This last post game me that watery mouth I usually get right before I vomit.

But. . . I digress. 

I am not a huge Coon Ass fan.  Seems the spices overpower everything.  But it might be good as a beans and rice dish.

Do you have anything in an A La Mare?

[Old Mr. Wilson]

I should be ashamed of myself. I am ashamed of myself. I retract that last post. Jack Jack take back. There now. I said it first and typed it. All undone. All is better. I can now sleep tonight.

Anyway..........................
Yes, I have a wonderful barbeque shrimp (that has NOTHING to do with barbeque sauce) dish that I am going to post at a later date. I haven't done it in over a year but I think I remember it well enough.  Later. The soccer fields are calling my son and therefore.........ME.......