30 September 2018
We attended a performance of our local theater company this afternoon, so we wanted to prepare a crockpot meal for Sunday Dinner.
Louisiana Red Beans and Rice is one of our favorites, and couldn’t be simpler. I gently sautéed some Cajun Trinity (onions, bell peppers and celery), adding some minced garlic towards the end, then added it to a crock pot with red beans, Worcestershire Sauce, black pepper, a couple of bay leaves, some dried parsley, Tabasco Sauce and liquid smoke.
This turned out delicious, as always. Claudia made a lovely banana cake with chocolate frosting for dessert. In keeping with the Louisiana theme, I had a Sazerac cocktail before dinner, and we opened the last bottle of one of my favorite French wines (a Côtes Catalanes) to drink with the meal.
