No conversation about the vibrant city of New Orleans would be complete without talking about the succulent seafood dishes and distinctive flavor of New Orleans–style cuisine. At the heart of all this delicious discussion would surely be the name Zatarain’s. That’s because Zatarain’s has been an important part of New Orleans–style cooking for more than 100 years and a key ingredient in the city’s rich cultural heritage.

Joedub used to have a bunch of this food when i arrived here in US.  He said he stole it from his friend’s apartment who was about to moved out and asked them to help clean out his pantry.  I don’t really like this food but it was alright and easy to make.  I tried to make this red beans and rice last weekend but my dragons didn’t like it.  Well, justine sort of like it because she ate a lot but Jake doesn’t.  Joe didn’t eat too so Justine and I had to finish the whole plate. 
Red Beans and Rice is a Monday tradition throughout South Louisiana, but particularly in New Orleans. Years ago, before the age of automatic washing machines, Monday was wash day—which made it a good day to slow simmer a big pot of beans on the stove. And Sunday’s ham yielded a mighty fine ham bone that gave the beans a heavenly flavor … well … that’s how traditions are born.

Beans served over rice added up to a great source of protein in the days when many families couldn’t afford meat regularly. A pot of beans could feed lots of people.