Pretty much in agreement with Margaret, having recently got in a fight with a large manly lady who's the cook at a local restaurant I patronize when she had the audacity to put the seafood jambalaya over some sort of noodly-s**t... "I don't care what the hell your cookbook says - it goes over rice!"....but:

Coon-ass secrets revealed below......

On Mon, 22 May 2000 Margaret Kleinpeter writes: Dear Fabio & Jo & Connie & other innocent bystanders: I'm not trying to be a ranter or a legalizer or a food snob. But...... Cajuns do not, with the exception of "turtle" and "vegetable", eat dishes called "soup."

SEE: Bouillon

>At least 80% of all cans of soup purchase in Acadiana probably go into "Quick Rice Dressing." Most of the remainder goes into "Green Bean Casserole".

SEE ALSO: Dirty Rice (Rice Dressing to you Yankees)

Red beans and Rice:
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1 lb dried red beans (soak overnight or cheat and use two large cans of red beans)
1/2 lb pickled pork - cut up.
1 large onion, chopped
1 bell pepper, chopped
salt, red & black pepper, garlic powder...
(the astute among you may detect a recurring theme to Cajun recipes...)

Put all the stuff together with enough water to cover and cook until beans are tender (not long if you cheated and used the canned ones). Add enough water to make a thick gravy. Serve over rice.