Red Beans & Rice

Cook on Sunday, Eat 'til Thursday!

I come from Texas and in Texas we care about our neighbors. One of our favorites is Louisiana, our buddies to the east. Since Louisiana is so close to the Lone Star State, it makes sense that we tend to share things: our men go to LSU, their ladies come to Texas, it's all in the family. Primarily, what we love to share is food, and today's dish - Red Beans & Rice made Tex-Mex style with spicy chorizo, is a perfect example of that loving relationship.

Don't get me wrong, there's much to be send for traditional Red Beans & Rice made Louisiana style with the proper Andoiulle sausage, and I'm aware that I'm toeing the line of sacrelige by playing with it, but like I said, I spent 20 years as a Louisiana neighbor, so I think I've earned the right to tinker. Plus, Andoiulle, for better or worse, is not readily available in Sunset Park, Brooklyn, so I opted for a tasty substitute. You are welcome to do the same.

Enjoy!