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But First a Joke
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Boudreaux and Alphonse want to hunt over a farmer's land. Boudreaux agrees to go talk to the farmer.
Boudreaux says to the farmer, "Alphonse and I would really like to hunt over your land."
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The farmer says, "Mais oui, but you must help me out as well. I have an old mule that needs to be put out of his misery. Shoot the old mule and have a
good hunt."
Boudreaux thinking he can play a joke on Alphonse returns and says, "That old man wouldn't let us hunt, so I want to get even." He picks up his shotgun and shots the mule.
Alphonse getting into the swing of things, picks up his shotgun and two more shots ring out. Alphonse says, "Well I got his horse and cow too."
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Red Beans and Rice
This very New Orleans dish is another sore point with me.
Red Beans and Rice was traditionally a dish cooked on Mondays, wash day. It was allowed to cook all day with only minor attention required. A stir
every 1/2 hour or so, was more than enough. This allowed the woman of the house to do the weekly wash and still provide a tasty meal for her family.
Today, unless my wife, sister-in-law or brother-in-law prepare the dish, I often despair of getting the real thing. Red Beans and Rice is NOT a soup as one
major chain indicates in their menu (this is the same chain that puts black olives in their olive salad). New Orleans cooking does NOT include jalapeños as yet another major chain
insists.
The one shinning exception to finding good Red Beans and Rice is the dish as prepared at the Popeye's Fried Chicken chain.
Food at fast-food chains is seldom exemplary, but the good people at Popeye's not only have fantastic chicken, but their biscuits and red beans are wonderful as well.
The Recipe
Title: Waldine's Red Beans and Rice
Yield: 1
Ingredients:
1 pound Red beans; rinse and sort
1 large Onion; Chop
1 large Green bell pepper; chop
2 Ribs celery; chop
1 bunch Green onions; chop
1 tablespoon Garlic; mince
1 Bay leaf
1/2 teaspoons Thyme
1/2 teaspoons Chili powder
Salt and pepper
Cayenne
Tabasco; opt
2 Ham hocks
1 pound Ham chunks
1 pound Turkey or smoked sausage; cut 1" pcs
Cooked rice
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You may soak your beans or not. I don't. Put beans in a pot with water,
onions, bell pepper, celery, green onions, garlic, seasonings and meats
(except sausage. Cook until beans are tender, 2 to 3 hours. About 15
minutes before beans are done, add sausage. I like to add a little Wondra
to thicken gravy at this point. Some people smash some beans on the side of
the pot to thicken gravy. Remove bay leaf and serve over cooked rice. Pass
the Tabasco for those who like some more spice. Some people like to pour a
little Hot Pepper Vinegar on top. We have baked or fried pork chops on the
side. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
VGHC42A@prodigy.com (MRS WALDINE R VAN GEFFEN) on Aug 15, 1997
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Waldine R. Van Geffen
If you have read the recipe you might be wondering who Waldine is and why her name is on this recipe. I suggest that you do a google search on her name and see how many different recipe you discover. Waldine
died 13 August 2003. She and her cooking are missed.
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