Cooked some Cajun-style red beans and rice today. You can't make a *small* batch of these, a pound of red beans makes a *huge* batch.
Came out okay despite the fact that I can't get the right ingredients here. I substituted a small hunk of salt pork for the tasso, and some kielbasa for the andouille, and fiddled with the seasonings to try to get some of the flavors that the andouille and tasso usually add. It sufficed. (Tasso is basically pepper-cured salt pork, andouille is basically a highly spiced kielbasa).
Now I have to figure out what to do with all these beans... do you think I can convince people at work to eat them? Otherwise I'm going to have beans and rice, rice and beans, for the rest of the week...
-- Badtux the Culinary Penguin