Ahhhh, so good!

[Beer-lord]

Chicken and andouille gumbo and oven roasted cauliflower. Jeez, I would cut off my..........................toes to eat this all the time but my gut would not fit thru the door.
I will die a happy man!

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[BlackDuck]

Do you spoon all that deliciousness that's in the pot over top of the cauliflower?

[Beer-lord]

Nah, the cauliflower is good all by itself.
My neighbor brought me red beans over jambalaya. I've never had that and it's a perfect match. It all paired very well with a Ghost (got 3 bottles left)
Lord, take me now!

[BigPapaG]

All due respect to the Gumbo and Jambalaya (I'm sure the're great), but I'm a BIG fan of oven roasted cauliflower!

A little EVOO, Sea Salt and Fresh Ground Black Pepper... oh!

I like to sprinkle some grated Parmesan Cheese, or shredded Cheddar, or Garlic Powder, or Curry Powder... Dill works well, with lemon and butter... Oh again!

[BlackDuck]

A little EVOO, Sea Salt and Fresh Ground Black Pepper... oh!

I like to sprinkle some grated Parmesan Cheese, or shredded Cheddar, or Garlic Powder, or Curry Powder... Dill works well, with lemon and butter... Oh again!

Thanks....I was going to ask how you did them. Roast them at 350 until cooked but still slightly crisp I'm assuming?????

[BigPapaG]

A little EVOO, Sea Salt and Fresh Ground Black Pepper... oh!

I like to sprinkle some grated Parmesan Cheese, or shredded Cheddar, or Garlic Powder, or Curry Powder... Dill works well, with lemon and butter... Oh again!

Thanks....I was going to ask how you did them. Roast them at 350 until cooked but still slightly crisp I'm assuming?????

Yup, I like them al dante, as opposed to real soft... About 30-40 minutes for me... But I cut mine up smaller rather than leave big florets... They seem to cook faster that way.

If you like 'em softer, instead of 350 try 325 or 300 and leave them in longer

Give them a turn or stir once or twice so they don't get too done on one side.

Paul might do something different... Always open to other ideas/methods.

[Beer-lord]

Not Paul, my wife. I cook only a few things good and my soul mate cooks so good, the stove refuses to light for me.

[BigPapaG]

Oh, and I add cheese and seasonings (other than the oil, salt and pepper), near the end of the cooking cycle... This is particularly important in the case of cheeses else they will just be goo... You want the cheese to melt and just start to brown... I usually go in at the last 5-10 minutes and raise the temp while watching the cheese bubble!

[FedoraDave]

Boy, pair that with the right beer, and you got yourself a feast, I'm tellin' ya!

[Gymrat]

Dang that looks like some good stuff.

[philm00x]

I'll be right over!

[T8rSalad]

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Paul: a man after my own heart. We love weesiana food but are really only dabblers when we cook it. Red beans and rice and Jambalaya in my crockpot.

What is your recipe for yours?

[Beer-lord]

The beans and rice were from my neighbor but we do red beans a few different ways. Of course we have to have the trinity....onions, peppers and celery. So oil your pot, heat it up and throw the trinity in. After is starts to heat up, add your meat.....andouille, sausage, ham, bacon, whatever you like. Then cook it down with the trilogy. Add minced garlic and cook more. Then add the right amount of water for your beans, let it come to a boil for a few minutes then add the beans and let it simmer about 90 minutes or until the beans are soft.
There are tons of recipes for different styles.

http://www.camelliabrand.com/recipes/ne ... eans-rice/

http://raisedonaroux.com/redbeansandrice/
Red beans and rice are a Monday tradition here that goes back a long way. People use to do their laundry on Mondays so they didn't have lots of time to cook so cooking beans on the stove didn't take much work and you could just let your beans simmer for hours with no worries.

[Brewbirds]

Red Beans and Rice are a staple here as are black beans (seasoned more Latin style). I also do Gumbo a lot, alas suffer from ingredient deficiency, we always do a big pot of turkey gumbo from our Thanksgiving day carcass and look forward to it almost more than the turkey dinner.

NOLA sure did/does put out some fine feeds recipe and ingredients wise.

[Beer-lord]

Well, how about healthy, turkey enchiladas and homebrew?

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