When the Texas air takes the slightest bend toward cool, my mind starts spinning: pumpkin (anything at all, pumpkin), coffee (well…more of it and around the clock), open windows, taco soup, and Red Beans and Rice.
When I think about this recipe, my thoughts immediately goes to two special memories: one a tall tale and one a family tradition.
A Tall Tale and Katrina
Ok, folks, I’ll start with the tall tale (except it really happened). You know those times in life when you just want to pig out? Our husbands do it. Just yesterday, my husband ate half a pizza and a half-gallon of sweet tea. And what consequences did he face, ladies? None…whatsoever. He’s a tall, lean, 33-year-old eating machine. It makes me sick. Did he end up doubled over in the corner, writhing in unfathomable pain? No. I, on the other hand just look in the direction of Long John Silvers and my stomach forms a coup. Three pieces of pizza? NO WAY, 2.5 for you, lady! (yes, my stomach sometimes sounds like the Soup Nazi, so?). Well, two times in my life God opened my stomach and I got to eat like a man. The first time was Thanksgiving 2002 (that’s another story involving mashed potatoes). The second time it was Red Beans and Rice, three months after Katrina, in a church basement after a long day of house gutting. I ate TWO ENTIRE PLATEFULS of this Cajun delicacy and to my utter amazement, felt just the slightest bit full. It was beautiful, but it hasn’t happened since.
The Tale of a Family Tradition
My family lives for October. We are like little kids waiting for Christmas, except it’s October for us. From every corner of the United States we travel (schedule, work, new babies, and new marriages permitting) and we join Bunny, my awesome grandmother, on the beach. Our only job on vacation is to cook, and when it’s my turn to leave the beach for the kitchen, it’s Red Beans and Rice time. First stop is Goatfeather’s for the shrimp. Because what’s RB&R without a big messy pile of shrimp fresh from the Gulf, on the side? It’s nothing, I tell you, NOTHING.
About an hour before it’s time to chow down, I head inside, cut up my veggies, chop smoked sausage, and gather my spices:
After the veggies are sautéed into submission with olive oil and a clove of garlic, I open a can of red beans (or 4 if I’m feeding the WHOLE clan), add the spices to a cup of water, and throw it all together and let it SIMMER for at least 45 minutes.
While it’s simmering…you can’t forget to make the cornbread. I prefer Jiffy, it’s from a box, it’s 44 cents, and maybe it’s my best friend-so please don’t judge.
A family staple for as long as I can remember, especially at the beach, my little non-foodie kid nose used to snub this one, but who knows what was wrong with me. It smells of family and laughs and fresh October air and the sea and reminds me of post Katrina New Orleans. It tastes of home and comfort. And I don’t care if it’s fattening or bad for me. This recipe is here to stay.
My heart is starting to flutter a bit. It’s October, the beach is near. The sand will soon be between my toes. And we will eat and laugh and watch Jeopardy and build sand castles and look for dolphins and maybe God will open my stomach again.
Click on the recipe to start cooking!
Jiffy Mix, FTW!
Sounds yum, Anna. 🙂
Red beans and rice is a FAV around my house. However, I’ve been known to add diced carrots and some leafy green. Just keeping it healthy. 🙂 We eat this about once every two weeks. YUMMO!