By Marica Mackenroth

Typically the start of the work week brings things like morning traffic or football to mind.

In New Orleans, this is true, but it also makes our tummies growl, as Mondays in the Crescent City mean that it’s time for red beans and rice.

While it’s hard to get meals around here without a side of tradition, this Creole dish is welcomed in restaurants, diners and domestic homes alike for its simple spicy goodness. Commonly cooked slowly over time and served over rice, give yourself a splash of Tabasco sauce and a slice of buttered bread and you are set to give your taste buds a treat. You could also go a step farther, and throw in some smoked sausage and cornbread.

Like crawfish, “red beans” as we call it, is served at large gatherings like Super Bowl parties and Mardi Gras. You can also find it at almost any festival or fair in New Orleans, as it’s easy to make in large quantities while keeping its rich, flavorful integrity.

So why does this dish get its very own, designated day of the week? Well, legend has it that it’s because years ago, ham was the customary Sunday meal and Monday was typically washday. Put those two together, and you get a savory, ham-based concoction that could sit on the stove and cook while women were busy doing the laundry.

These days you don’t have to wait hours upon hours to feast on your beans. Modern day society has created “ready made” cans of red beans that you can simply heat up and serve over rice, with “Blue Runner” being the favorite brand amongst locals.

Be sure not to look over the option when you dine in the Big Easy, as many restaurants take tasty spins on the dish.

Remember, there has to be a reason Louis Armstrong signed autographs, “Red Beans and Ricely yours.”

By staff writer, Sal Mannino

New Orleans is a city that is famous for its food. It’s the #1 reason visitors love to come to New Orleans and a big part of why we locals are so proud to call New Orleans home . The city is full of restaurants, Creole, French, Cajun, Italian…just to name a few. However, for locals and visitors alike, a popular tradition in New Orleans is the Oyster Bar.

The Oyster Bar isn’t like the fancier restaurants in the city. No reservations are required at this type of eatery and it is not unusual to have a wait in line before seats open.

Acme’s Oyster House and Felix’s Restaurant and Oyster Bar are both timeless New Orleans establishments in the French Quarter along with the Desire Oyster Bar in the Royal Sonesta and the Redfish Grill. Uptown on Magazine Street, locals flock to Casamento’s. Ask five people which is their favorite oyster bar and you will get five different favorites.

The atmosphere is very basic in appearance…an oyster bar, bar stools and either tables with red checker tablecloths or black and white checker tile floors. Another reason oyster bars are so popular is the showmanship by the oyster shuckers…it’s like watching an artist at work with a sharp knife…quick with their hands using the sharp blades to pry open the oyster shells.

Then there’s the presentation. Either a half dozen or a dozen served on the half shell over ice, with horse radish, hot sauce and ketchup on the side to make your own cocktail sauce to your personal taste. Lemon slices and saltine crackers will also be included on your tray.

All of these Oyster Bars also serve a variety of seafood dishes such as fried oysters, fish, shrimp and soft-shell crab or, for bigger appetites, there’s the seafood platters (a combination of all).

Growing up in New Orleans, it was understood that oysters were best eaten during months that had an “r” in it, that is, January, February, March, etc. However, with great oyster farms now and an abundance of seafood in Louisiana, oysters can be enjoyed year-round.

Raw oysters on the half shell…as “Naturally New Orleans” as Red Beans & Rice or Café au Lait and Beignets.