Sure, Sure! First off, my way is certainly not the end all/be all! Emeril Lagasse's wife, Alden was one of my esthetic clients when I lived in New Orleans, so I I got a lot of good tips from her!
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[email protected] 2x" width="20" height="20" /> I always cook my dried red beans in the crock pot..usually for 14-16 hours...the trick is to let the flavor from the sausage meld into the beans...mmm. I usually start my base in a cast iron skillet sautéing diced white onion, bell pepper and garlic in a heart-attack inducing amount of butter. Once translucent, I transfer them into the base of the crock pot, then add my sausage (which I'll cut into medallions and brown first in the same cast iron skillet), the dried beans, a dash (or 4) of Tabasco, TONY CHACERE'S seasoning-lots of it...and extra slices of fresh white onion..then just pop the lid on your crock pot and enjoy the heavenly aroma that will inevitably fill your entire house!
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[email protected] 2x" width="20" height="20" /> Oh! And be sure to make a pawn of fresh sweet cornbread to serve with them!
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