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At random: Insignia of the Navy's submarine service is a submarine flanked by two dolphins. Dolphins, or porpoises, the traditional attendants to Poseidon, Greek God of the Sea and patron deity of sailors, are symbolic of a calm sea, and are sometimes called the 'sailors' friend. In addition to the Dolphins, those World War II submariners who participated in successful combat patrols may wear the coveted Submarine Combat Insignia.

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RCK

Posted 2009-08-12 7:40 AM (#29652)

Master and Commander

Posts: 1431

Subject: Cajun Recipe

INGREDIENTS (Nutrition)
1 pound dried red beans, soaked overnight
10 cups water
1 pound andouille sausage, sliced into rounds
1 large sweet onion, chopped
1 green bell pepper, chopped
1 jalapeno pepper, seeded and chopped (optional)
8 cloves garlic, chopped
1 teaspoon ground black pepper
1 teaspoon Creole seasoning, or to taste
6 fresh basil leaves, chopped
1 ham hock
4 cups cooked rice

What to Drink?
Riesling

DIRECTIONS
Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
FOOTNOTE
When making your rice, if you have the time try it this way: Boil your rice until nearly done, drain in a metal strainer and rinse with cold water. Add about an inch of water to the pot you boiled the rice in and place the strainer full of rice on top of the pot. place on stove on medium heat, cover and steam the rice for about 15 minutes. This is a little time consuming, but it makes perfect rice.

Ric

Posted 2009-08-12 9:09 AM (#29656 - in reply to #29652)

Plankowner

Posts: 9165

Location: Upper lefthand corner of the map.

Subject: RE: Cajun Recipe

I'm going to a Cajun house party this weekend.

RCK

Posted 2009-08-12 10:03 AM (#29659 - in reply to #29656)

Master and Commander

Posts: 1431

Subject: RE: Cajun Recipe

Cajun know how to party and I'm sure you'll enjoy yourself, especially the food, music and dancing!!!

Tom McNulty

Posted 2009-08-12 10:16 AM (#29660 - in reply to #29652)

Master and Commander

Posts: 1455

Subject: RE: Cajun Recipe

I rememebr recipes like this on when I lived in Beaumont, TX. If you can't find andouille substitute chourico. The Chourico tends to be fatty so you might want to give it a quick saute to remove some of the fat. Feel free to add some hot sauce too. Reisling might be a good choice but I never met Cajuns who drank fine wines. Their choice would probably be 35 Deg beer.

Thanks for putting this out to the troops.

Ric

Posted 2009-08-12 10:36 AM (#29662 - in reply to #29659)

Plankowner

Posts: 9165

Location: Upper lefthand corner of the map.

Subject: RE: Cajun Recipe