To: mariabush
I make a roux for red beans and rice. We like them to have a little thickner. Really? Do you make them in the skillet or crock pot? I've always used an old family recipe. How does a roux factor in? We've always soaked the beans overnight and then cooked them with sausage, hamhocks and broth for 7-8 hours.
To: All
Folks, I'm calling it a night will check in when I get up at 5.
Tet68
Over
and OUT.
2,658 posted on
08/28/2005 7:34:09 PM PDT by
tet68
( " We would not die in that man's company, that fears his fellowship to die with us...." Henry V.)
To: RockyTop4GOP
I use a skillet. I brown onion and bell pepper in butter along with kielbasa. Cook the beans seperate until soft and then add spices and veggies. Then I make a roux and add to the whole thing. In the south we use iron skillets for everything.
2,705 posted on
08/28/2005 7:38:38 PM PDT by
Coldwater Creek
("Over there, Over there, we will be there until it is Over there.")
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