Red Beans and Ricely Yours

This NOLA dish is traditionally made on Monday (laundry day) as the main event, and is alleged to be Louis Armstrongs favorite meal; his famous signature is today's title.  We however have it as a side with stuffed pork chops, salad, and spuds. There are caveats, and if you don't have the stuff (beans/andouille /Tasso) use the box; substitutions just don't work.  And the box ain't half bad, not to mention cheap. 

Here's the beans, Wally World now sells them:

The Tasso and andouille are available from Poches, in Breaux Bridge LA; they'll send it, and the stuffed pork chops, to your camp site.  There are no doubt other sources.

Amounts are approximate, all of it:

Lump of butter

Andouille

Tasso

Yellow onion, diced

Green pepper, diced

Celery, diced

Garlic, crushed

Bay leaves

Tomato paste

Parsley, minced

Green onions, sliced

Garlic

Red and black pepper

Chicken stock

Red whine vineagar and tabasco for serving

1) Sauté up the andouille until nicely browned; throw on the Tasso for a few minutes at the end; reserve in secret location.

2) melt lump of butter and sauté half of the Trinity (pepper/onion /celery); put the garlic in at the end.

3) Put in the beans and stock, in the usual proportions, toss in the bay, the remaining Trinity, and bring to a boil.

4) Reduce to simmer, stirring occasionally, for about an hour;

5) add a tablespoon or two of tomato paste, and maybe a bit of salt, simmer  an hour or so.

6) Make some rice; put in the remaining Tasso and andouille-by now Kev or Daddio has eaten most of it;

 7) Toss in a handful of parsley and green onions and stir.

 8) Just before serving add fresh parsley, and green onions; serve with the white rice, a dash of red whine vinegar, and Tabasco.