Bayou Beans and Rice

2 cups red beans
1 onion, diced
2 cloves garlic
2 teaspoons seasoning salt
Bay leaf
Pinch of sugar
Cayenne pepper, to taste
Ham hocks
cooked rice
Smoked sausage, optional
Wash beans, soak overnight and drain. Cover beans and all ingredients with cold water. Bring to boil, reduce heat and simmer until done. Serve over rice.
NOTE: Large link smoked sausage, added at the last 30 minutes gives delicious seasoning and makes a complete meal with hot fluffy rice and a tossed salad. Serves 6.

Louisiana Spicy Fried Cabbage

2 pounds finely diced cabbage
1 pound finely chopped bacon
1 medium onion
2 tablespoons red pepper flakes
1/2 teaspoon salt (optional)
1/2 teaspoon black pepper
Fry bacon until crisp and well browned. Add chopped onion and stir until limp. Add pepper flakes, cabbage, salt and pepper, stirring well so that all the cabbage is coated. Cover and cook over low heat until cabbage is limp and tender.

Red Beans and Rice

1 pound red kidney beans
3 quarts of stock
3 tablespoons oil
1 large onion
1 cup celery
1/2 pound smoked sausage or ham chunks
2 tablespoons garlic
1 bay leaf
2 tablespoons all-purpose seasoning
1/2 cup parsley
6 cups cooked rice
1/2 cup parsley
Soak beans overnight in water to soften.
Drain beans and place in pot with stock on low fire. Coat a skillet with oil and saute onions, celery, smoked sausage or ham chunks for 10 minutes. Empty contents of skillet into pot with beans and bring to a boil. Add garlic, bay leaf and all-purpose seasoning. Reduce to a simmer for 3 hours or until beans are creamy. Add more stock if necessary so pot does not become dry. Stir in parsley, serve over cooked rice. Hint: Do not soak beans more than 24 hours or they will become too sour.