by From Nola Cuisine Images – (reedited) Well it’s Monday again, and I made the traditional New Orleans lunch of Red Beans & Rice, this time with a side of Saturday’s Chaurice sausage. As I’ve said in the past, Red Beans & Rice is always fun for me to cook because I change the recipe … Continue reading Red Beans and Rice with Chaurice Sausage
by I’m officially addicted to You Tube. So, in honor of Monday, how about two of my favorite things, which are synonymous. Red Beans & Rice: The recipe: Red Beans & Rice …and Louis Armstrong. Now if you only know Louis Armstrong from What A Wonderful World and Hello Dolly!, check out this young man, … Continue reading Monday Red Beans & Rice and Louis Armstrong
by From Nola Cuisine Images – (reedited) I finally got around to making my Red Beans & Rice with the Pickle Meat I made recently, like I said, nothing flavors Red Beans as well as Pickle Meat. I also served it with Fried Pork Chops as a side, instead of Chaurice Sausage. I made my … Continue reading Monday Red Beans & Rice with Fried Pork Chops
by From Nola Cuisine Images – (reedited) Where do I start on this topic? How about Louis Armstrong! This was his comfort food, his “birthright” as he once said, as I’m sure it is for many New Orleanians. He actually used to sign his name Red Beans and Ricely Yours, Louis Armstrong. I’ve been a … Continue reading Red Beans & Rice Recipe
by This soup has all of the wonderful flavors of Red Beans and Rice, but in soup form. I like to puree a third of this soup to give it that velvety texture while still retaining some of the chunky goodness of the cooked beans and vegetables. I added some diced, cooked Andouille to the … Continue reading Red Bean Soup
by From Nola Cuisine I made a small batch of Chaurice today to go into tonight’s Gumbo, and as a side for Monday’s Red Beans & Rice. Chaurice sausage is a fresh, highly spiced Creole sausage. For my more in depth post about Chaurice see this post. The one pictured on both posts is today’s … Continue reading Chaurice Sausage
by From Nola Cuisine Images – (reedited) I think I’ve made my affection for Red Beans & Rice abundantly clear, and this soup is just as near and dear to my heart. All of the wonderful flavors of a pot of Red Beans in soup form, fantastic! I use Pickle Meat in my recipe, because … Continue reading Red Bean Soup Recipe
by From Nola Cuisine Chaurice (pronounced shore-EESE) is a fresh Creole Sausage, similar and probably derived from the Spanish Chorizo, without the curing process. Chaurice is often served, pan fried as a side to Red Beans & Rice, as well as used as a seasoning meat in many one pot meals, such as Gumbo. The … Continue reading Chaurice Sausage Recipe
by The kind of rice I enjoy with Gumbos, Red Beans, Etouffee, etc., a lot of NoLA Cuisine dishes, is Creole Boilied Rice. I like it because the grains stay seperate from one another, essentially, they let the main dish be the dish. Not that the rice is second fiddle, in fact, if your rice … Continue reading Creole Boiled Rice Recipe
by I had many great conversations with my late friend, Texas Chef Bill Moran about Warren Leruth, as we were both fascinated by the man. Bill was a food broker during the 60’s and had many meetings with Chef Leruth in his restaurant in Gretna during it’s heyday. He was enamored with Chef Leruth’s scientific … Continue reading Shrimp Remoulade with the late great Chef Warren LeRuth and my late great friend Bill Moran