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re: Red Beans and Rice in Crockpot **Pics Page 4 of Complete Process**
Posted on 8/7/12 at 9:05 am to Sir Drinksalot
Posted on 8/7/12 at 9:05 am to Sir Drinksalot
Maybe so. I doubt it, though. I feel as though we're on the edge of discovering that there are distinct and specific guidlines for the preparation of red beans for practically every parish, town and city in Louisiana...Hell...I just want the NOLA and Nachitoches versions as a primer. 
This post was edited on 8/7/12 at 9:06 am
2
Posted on 8/7/12 at 9:57 am to OTIS2
This looks like New Orleans red beans to me.
Adding cumin and jalapenos sounds like a Nachitoches touch since it brings in the Mexican influence.
Posted on 8/7/12 at 10:01 am to OTIS2
Like I've said several times already in this thread Natchitoches style red beans are a more spicy robust bean served in a more "slop" style than the more beany New Oleans style. New Orleans has a bit more refined taste to it but Natchitoches is more wholesome. You want to see the distinct difference eat Emerill's (New Orleans) and then make the 4 hour trip for lunch and have Lasyone's (Natchitoches). Those are two commercial enterprises with vastly different beans. You want to really know the difference eat at a locals house and in NOLA they will serve you soupy red beans with a small portion mashed. On the other hand in Natchitoches they will serve you a much more hardy, thicker, slop.
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