That’s some serious longevity for a side gig! This lady’s dedicated to serving up her recipe and she’s apparently got it right, since she’s been doing it for 42 years! And she does use the best beans for it!
And, apparently, she uses a good sausage. I can’t say I’ve ever run across this brand, but I’m willing to give it a try if it’ll up my red beans game! Hey, @scrumptiouschef, you ever used these folks meats?
That sure looks good…Do a few things right…and fame follows…great story!
NOLA Jazz Fest’s “Red Bean Queen” Judy Burks Is Still Cooking — 42 Years Later
Richards is fine, second tier, grocery store meat. If you want the best in New Orleans you need to get in touch with Vance Vaucresson.
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