Food

By Ian McNulty

New Orleans, La. –
Those who choose the meatless lifestyle have long found the going a bit bumpier in New Orleans, especially when they dine out, and most especially if their idea of the vegetarian diet happens to be so orthodox as to exclude seafood. Of course, some may naturally assume that vegetarians forego fish as a matter of course, but that's not always the case with the special food attitudes that New Orleanians of the old school bring to the game.

Andouille in Creole Mustard Cream Sauce

Serves 16 as an appetizer

2 lbs. andouille sausage - sliced into 1/8th inch rounds
1 cup Creole mustard
1 cup heavy cream

By Ian McNulty

New Orleans, La. – One of the stereotypes we endure as New Orlenanians is our dogged resistance to change. Somehow, this is supposed to be a bad thing. But when you have such rich traditions and cultural touchstones that are so particular to a place, well, why would anyone be in big rush to change them?

BUSTER HOLMES' WORLD FAMOUS RED BEANS & RICE

1 pound red beans
1 pound smoked ham hock
1 onion, chopped
1/2 green bell pepper, chopped
Salt and pepper to taste
2 cloves garlic
1/2 stick margarine

Pick through the beans to remove any rocks. Wash beans and cover with water. Add onion, bell pepper, ham hock and garlic. Cook on slow fire until done, about 2 hours. Add salt, pepper, margarine and cook 5 minutes. Serve on rice with Louisiana hot sauce, French bread and butter.