Cajun flavor any cook can make. Once you get the right ingredients, these men have created recipes that are basically as easy as tossing food in a pot. Follow the basic instructions for a New Orleans classic.
My all-time favorite recipe, which my Dad makes every year on New Years Day for the college Bowl games. I prefer the ham hocks, but you can substitute a ham bone for them. To slice the sausage easier, put it in the freezer for about 20 minutes first. The longer you cook it the creamier the beans get; I love to let it simmer all day, the smell is wonderful. Serve with hot rice.
This is my vegan rendition of an old New Orleans classic, I was told these beans and rice were the real thing by four representatives of an old Creole community in New Orleans. Try for yourself.