Lucille

House of seafood? I am not familiar with this one.

Ah, good plan. After a few beers, they won't care where it came from. Alla is this weekend, my brother says he was invited to ride. As of yesterday noon, he has no clue what float, what theme, what color or what rider order that will be. An engineer, too. ha! I do not miss peerades, I do not miss peerades.

Mayhaw, That tag line is not funny.... You rubbin it in sha.

Hi Comfort Me, I really like hot italian sausage in my beans. Don't forget ...white beans are cajun, red beans are a New Orleans thing. hee-hee Have you finished your menu yet?

Dear Fistfullaroux, Here's where the argument starts: rice. I only use long grain rice. Specifically Mahatma (made in my hometown). Never ever ever ever use Uncle Ben's perverted rice for this. The rice should be rinsed well 3 times before cooking, and only be seasoned while cooking with salt and a splash of plain ol white vinegar. It should be perfectly cooked. I invested in a rice cooker years ago, but occasionally have done it on the stove. The directions on the bag for stovetop cooking use a little too much water. Use a heavy saucepan, follow the directions, but hold about 1/4 cup of water out. It should be ever so slightly dry (to hold only the sauce) and not at all crunchy. This rice is also perfect for gumbos, ettoufees, and jambos. Thank you, thank you, thank you. Very few people in cyberspace I have met follow this philosophy. Everyone (cajun) I know does.

Re: Guiding Star... Boiling Point is better. :-)

I followed the directions and cooked them in the oven. Beef Lymphnodes......

Please tell me Folse is not still sprinkling purple cabbage, orange carrots and green onions over everything. heh, heh..

Ah.... The man stepped on my toe once, when I tried to teach him to dance. I know how the horse feels. Signed, Former Posse Member

Fifi, Been gone a while...but I bought some Pitts Links, cooked them...(smelled good) Took my first bite...YUCK! I spit that stuff out so fast....then I looked a the ingredients... File 13...............blech! p.s. It was not hot at all. But I survived to ask you...YOU LIKE THIS STUFF?

Let me know if the Jefferson Parish Sheriff Posse still rides. and are women still allowed.....

Mahaw, You are right about Miss Lucy....and her diction. Sweet lady, but I know NO cajun woman who speaks this way. and John Folse drives me nuts. River Region.....ba-humbug.

Hi Joe, It's the brand name. I buy mine at Menard's in New Iberia. Lil corner grocery. Found this though.. Bodins Cajun Foods, (337) 367-1344, Avenue D, New Iberia, LA Lucille

Fifi, Now you got my curiousity aroused. The hot links I have eaten recently are I think made in Pittsburg,TX. They are at the grocery stores here...everywhere. I am outside of Tyler, TX. I will look for brand name when out next.

Mayhaw, I just saw your tag line...good one. LaPlace is a strange place, le place...it's not New Olreans, and it's not Houma, it's not Westwego, nor Marrero....it a place all it's own. I find the locals there quite different from the counterparts going west from there. Then there's Houma. I lived there for a while right off hwy 90, and I mean right off...acutally, Gray, LA. It was a smelding (made that word up, I think) of Thibodeaux and LaFouche peoples. I find the two quite different in dialect as well. Both have very high regard for white shrimp boots. It's a uniform yanno.

Suzanne F , Love that name. Re: the dried shrimp, I think Mayhaw mand has the best use in mind. Eat dry out the bag with beer. / brush teeth AND gargle. Personally I have no use for the stuff.

hwilson41, Hey, I am in your camp experiment with a boudin recipe I am trying to duplicate. Not there yet. Unsmoked andouille? What the hell is that? So, what like, your posed to what with it? I would say no, andouille in general is not as hot as those hot links. But there are so many different makers of andouille, Aidells, may be really hot, compared to others. This is like boudin, there is only one maker that I am fond of, and the rest....patooey. But then again, I haven't tasted them ALL YET. This will not be a problem though.

Hi hwilson41, I learned to live without andouille, so I have forgotten how hot is too hot, but dang those texas hot links are too hot for me!

hahahaha! so elequent too. The men I know around that fire are not capable of that sort of vocabulary. funny...

Hi Dana, That's okay, I have been gone a while myself. I see where you are heading with this red rice...sorta like a pilaf. I will give this some thought. Thanks

Lucky you Fist! But, I got a fig tree....neaner, neaner...

Hi Dana, Can you expound on the red rice recipe? To my knowledge I have not eaten this in my home stomping grounds, but I am awfully curious. Lucille

hee-hee, depending on how much stock you are using, you are eating okra gumbo. Naw, only fresh okra for me. The frozen bags are way to tough and get twiggy. Besides, it's very theraputic for me, the smell reminds me of my maw-maw, bless her heart.

Thanks Mayhaw, Now I get it. Fifi...have you never had smothered okra? If someone plopped frozed okra in front of me, I would protest loudly.

Can someone explain the okra joke to me please?