Answers
If red is invisible under water, then what happens to fish blood and entrails used as chum? Won't fish see it as well as smell it?
Good question for you fishing fanatics!
I most certainly agree that tackle manufacturers are in business to catch fishermans $$$. Shakespeare Industries has done this better than most with their advertising. For instance, red line doesn't become invisible and Ugly Sticks are NOT the lightest most sensitive rods on the market.
If you want to know the answer to the question read this: http://www.spottedtail.com/CajunRedvsBleedingBait.htm
Mad Dog you are 100% correct!
Thanks for all the great answers and I will try to get over my disdain for Shakespeare fishing products (just a matter of personal preference), after all they are a big time supporter of Youth Education programs and were voted 2006 Take Me Fishing Manufacturer of the Year. That says a lot.
http://www.shakespeare-fishing.com/community/index.shtml
http://takemefishing.org/
Good fishin' friends!
I don't use the Cajun Red line but I do know some people who "swear" by it. Ironically, they live in the deep south and generally fish in DARK, muddy, water. (Cajun line sells the best in Texas, Alabama, Miss, ETC. )
IMHO, the color "red" is a color that fish "tune in" on because it means "hurt/breeding baitfish/bait".
Perhaps, (this is what I think happens underwater with this line), the Cajun Red line-lovers are experiencing more of the "attractiv-ness" of the red color and not the "invisibility". (Example: Fish see this strange "red-thing" in the water and come to investigate. They then see a lure, and BAM!)
I love Red Shad bass worms and swear by them in dark/muddy water. At depths below 8-10 FT, in slightly muddy water, most colors other than blue just become "shadows" of black. Thats why I also love to fish Black worms for bass.
All my topwater lures have some red on the bottom. I've fished with "no-red" topwaters and they don't "seem" to work as well, (course this could be a "confidence" issue.)
I grew up & spent most of my "fishing life" in FLA. Since moving to MN I've noticed that there are different colors that work better here(MN) than in FLA. Motor oil-type and Pumpkin-based colors seem to be the "hit" here,(and they do work!)
So, before I tell some guy in Texas or Alabama that "Red colored-line" doesn't work, I reckon I'd have to "walk a mile" in his shoes and fish his fav pond/lake with him to see the "magic Cajun" hype in action. (lol)
Remember, somebody's buying that line. That means somebodys having good luck with it. And maybe that's all it is, "LUCK"! (lol) Maybe.
Good Q Exert!
Ugly Stiks: I own a couple Ugly Stik Lite's. They work best ,(for me), when I'm "cranking"(which is rare). They have a "limber" tip and are much less expensive than a G-loomis, Fenwick, Shimano, St. Croix, etc.
IMHO, they are excellent inshore salt/ offshore rods. They hold up under harsh saltwater environ's. And the "price is right".
If you are a "fair-weather" fisherman, or need a rod that can handle punishment, which is inexpensive, "Uglies" are the only way to go. YES, you DO lose sensitivity,(in a BIG way!). But, not all people are addicted to fishing like we are Exert, (or keep their gear in "top-notch" condition)! (lol)
In other words, if you need a super-light, super-sensitive rod, I would NOT go with a Ugly Stik. (I don't think I've seen too many B.A.S.S. pro's sporting an Ugly stik! lol)
But, if you need a "workhorse" rod that can easily translate from inshore salt/freshwater, is inexpensive, and nearly "childproof"(lol), Ugly Stik Lite's are tops!
It is one of my all time favorites, and have tried to duplicate by taste, but never get it quite right. Could someone please help me?
a good resource for restaurant recipes is www.copykat.com
The dish comes as a 1/2 order at $10.50,
or a full order at $12.50.
Thanks for the feedback everyone. Some stores in my area are putting them on clearance and claims/marketing intrigued me. Always looking for that edge!!!
if you get the cajun make sure it is the cajun CAST {NOT} cajun LIGHTNING.
the lightning sucks it will break it was not made for casting.but i like the cast and i like suffix elite.
I've had it in nice New Orleans-style restaurants where the beans were smooth and almost pureed. How do you get it like that at home? Wouldn't an immersion blender kill the sausage slices?
Or should I just be content with my "bean mash" I make using a potato masher, even though about half the beans are still in their orginal shape?
The flavor of my dish is wonderful-I used smoked ham and plenty of the trinity-but what's should I be shooting for consistency wise, and how do i get there? Thanks!
I've already made this using my Joy of Cooking recipe, so I'm not looking for recipes for Red Beans and Rice, FYI
Simmer for a long time adding water when needed. Beans should be very tender. I usually use the stirring spoon to sort of "mash" some of the beans against the side of the pot as they cook.
The beans I use are Camelia brand and the sausage I use is local to South Louisiana. I also add a little bit of tomato puree for acidity to balance the fat. The rice should be from Louisiana as well...sometimes called popcorn rice.
A potato masher should work quite well.
Red Beans & Rice should be served on Monday to be most authentic. Most Louisiana restaurants serve 'em for lunch as a special on Monday.
anyone have a really good New Orleans style red beans and rice recipe. I have the sausage and jowl bacon peppers etc.
Ty
This is the basic one I use, only I modify it a bit.
1 bay leaf
1 tablespoon dried parsley flakes
1 tablespoon dried minced onion
2 teaspoons seasoned salt
1 teaspoon ground cumin
1 teaspoon sugar
1/2 teaspoon celery seed
1/2 teaspoon dried minced garlic
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper flakes
2 cups dried kidney beans
1 cup uncooked long grain rice
ADDITIONAL INGREDIENTS:
4-1/2 cups water, divided
1-1/2 to 2 pounds smoked ham hocks
1 pound smoked sausage, sliced
1/2 teaspoon salt
Minced fresh parsley, optional
I use real veggies instead of dried, and include red and green bell peppers and a jalapeno.
Combine the first 10 ingredients; place in an airtight container. Place beans and rice in separate containers. Yield: 1 batch.
To prepare red beans and rice: Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
Drain. Return beans to pan; add seasoning mix, 2-1/2 cups water and ham hocks. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.
Remove ham hocks; cut meat into bite-size pieces and return to pan. Add the sausage. Cover and simmer for 30-40 minutes or until beans are tender and sausage is heated through. Remove bay leaf.
Meanwhile, combine rice, salt and remaining water in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Remove from the heat; let stand for 5 minutes. Spoon into bowls; top with bean mixture. Garnish with parsley if desired.
It's a great basic recipe to futz with however you like. And thanks for the reminder, I haven't made it in a while so that may be a weeknight dinner this week.
Make It Yourself Monday - Cajun red beans and rice
I love to cook and would much prefer to eat something homemade then made from a box. Homemade food tastes better to me and my family and a lot of the time the meals are healthier and less expensive than their store made, processed counterparts. Make It Yourself Monday gives me a chance to experiment with some recipes that I might not have tried before.
Before my husband and I had our kids and we were both working outside of the home, dinner was always a struggle to pull together and I made a lot of boxed red beans and rice as a side dish. Honestly we loved it and it was easy to make, but the sodium was too high for us, so I stopped buying the boxed rice mixes. When I saw this recipe for Cajun Red beans and rice in Cooking Light a few months ago, I was interested in trying it because we missed the boxed version. The recipe calls for chicken andouille sausage links, but I used turkey sausage instead because I always have that on hand.
We really liked this dish. My 3 year old gobbled it up. It was also very easy to make and very hearty.
If you enjoyed this recipe, you might also like:
Whole wheat pitasHummus Grammy's sugar cookies
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