Bananas Foster this evening! My husband has never taken to red beans and rice American style. But he loves him some home made bananas foster! Even made the ice cream last night!

Monday was historically the "wash day" for the week in New Orleans. While tending to laundry duties, the woman of the house would cook a pot of red beans because the meal required little hands-on attention. The beans would be seasoned with the left-over hambone from Sunday's traditional ham supper.

"Smoked Sausage" is Andouille...

Andouille
Andouille (Cajun Sausage) is a smoked sausage that is a staple of Cajun cuisine in Louisiana. It is known for its strong, smoky flavor and is often a key ingredient in many traditional dishes. The sausage is made from pork, and the coarse-ground meat is seasoned with a variety of spices, including garlic, cayenne pepper, and black pepper. This gives it a distinct, robust flavor profile that is both savory and spicy.

Andouille sausage is a versatile ingredient, commonly used in dishes like gumbo, jambalaya, and red beans and rice, where it adds depth and a rich, smoky taste. The smoking process is a crucial step in its preparation, as it not only preserves the meat but also imparts the characteristic flavor that sets it apart from other types of sausage.

Red Beans + Rice:
2 tablespoons vegetable oil or bacon drippings
1 cup onions, chopped
1/2 cup bell peppers, chopped
1/2 cup celery, chopped
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 bay leaves
1 pound boiled or baked ham cut, into 1/2-inch cubes
6 ounces smoked sausage, cut crosswise into 1/4-inch slices
1 pound dried red beans, rinsed, soaked overnight and drained
3 tablespoons garlic, chopped
8 to 10 cups water
Cooked white rice

Method of Preparation:
Heat the oil or drippings in a large saucepan over medium-high heat. Sauté the onions, bell peppers, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and sauté for 5 to 6 minutes. Add the beans, garlic and enough water to cover the contents in the pot. Bring to a boil, reduce the heat to medium, and simmer uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. Mash about half of the mixture against the side of the pot with a wooden spoon to add thickness. Continue to cook, stirring occasionally, for about 1 1/2 hours. The mixture should be creamy and the beans soft. Add more water if it becomes too thick. The finished product should be soupy, not watery. Remove the bay leaves and serve over cooked white rice. Serve as a main dish or add grilled sausage or a piece of fried chicken on the side to round out the meal.

https://www.explorelouisiana.com/culinary/recipes/red-beans-and-rice

Other than that, its about right.

I had an old Cajun show me how yo do RB and rice.

Saute about 1/2 hour

The Andouille sausage is a must.

Saute' those veggies low + slow... The house will smell wonderful...

Cell Structure and Enzyme Release: Onions are composed of elongated plant cells that run from the root to the stem end. When you cut an onion pole to pole (along the grain), the knife slices parallel to the cell walls, rupturing fewer cells. This results in less release of enzymes like alliinase and LF synthase, which are stored in separate compartments within the cells. When these enzymes mix with sulfur-containing compounds like isoalliin, they trigger a chemical reaction that produces thiosulfinates—the pungent, tear-inducing molecules responsible for onion flavor.

Crosswise Cutting Increases Pungency: Cutting across the grain (perpendicular to the cell alignment) tears through the cell walls more aggressively. This ruptures more cells, releasing significantly more enzymes and sulfur compounds. The increased exposure leads to a greater formation of thiosulfinates, resulting in a stronger, more intense flavor and a sharper aroma. This is why minced or finely chopped onions taste more powerful than sliced ones.

Surface Area and Oxidation: The more you cut an onion, the greater the surface area exposed to oxygen. This accelerates the enzymatic reaction, further intensifying flavor. Finely diced or grated onions release flavor more quickly and completely, while larger, whole slices or rings retain more structure and milder taste.

Cooking and Flavor Transformation: Heat inactivates the enzymes, stopping the pungent reaction. Slow cooking (e.g., caramelizing) breaks down harsh sulfur compounds into sweet, complex flavors. However, the initial cut determines how much flavor is released during cooking—finer cuts yield more intense flavor upfront, while coarser cuts preserve texture and milder taste.

OMG... I love onions...



https://www.americastestkitchen.com/articles/5730-onion-flavor-depends-on-how-it-s-cut

I start with a tablespoon, taste, and then add more in small amounts, if needed.

Monday is red beans and rice day
I prefer smoked sausage to andouille, but I like potato salad in my gumbo as well as rice, but I’m not adamant about it, so there’s that.
I make it for mis amigos here in Panama.