Earlier quoted context omitted.
I feel your pain. My best IP recipes are adaptations I've made from old recipes of my family's. Here's my Cajun mother-in-law's red beans and rice recipe. She's from Chauvin, LA and this recipe is my favorite for when my wife is away and I'm cooking for the kids. You'll need: 1 pound red kidney beans 1 link of Hillshire Farms smoked sausage (like polish style) 1-2 bay leaves Brown rice or long-grain white rice Crysta…
I notice that it's not uncommon for American recipes to be tied to a specific brand of sauce or similar. I don't see this as often in "European" recepies, here usually the recipe is broken down further or listing a generic ingredients, this makes the recipe more useful in contexts where it is hard to get "Trademark brand sauce", but of course you lose some precision in the flavor.. Modular cooking vs roll your own :)
Re: El Fuego Viviente Chili Sauce
#131As another commenter mentioned, the various vinegar-based pepper sauces have a wide range of flavors from fiery (Tabasco) to piquant (Crystal). The Cajuns in my extend family use Crystal and Louisiana Brand sauce. These are more on the tangy side and have much less spice. Even my six year-old likes Crystal on his red beans. I've also seen a few purely local brands in their pantries. I've never seen Tabasco, however.