Red Beans and Rice: Memories of a Creole Love Affair

The cookbook lost its cover countless years ago. It’s spattered with roux (that baseline sauce of many a Creole recipe) and other unidentified marks from meals long gone by. The spiral binding has been a little derailed, but still holds the pages together. And part of the index was unintentionally ripped out of its original place somewhere along the way and is now a bookmark.

” is like a bible for some people utterly smitten with New Orleans cuisine. And its author sure has one snobby attitude. Leon E. Soniat Jr. prefaced his recipe for red beans and rice: “If you insist on cooking sausage with your red beans, try this recipe.”