I don’t know why, but lately, for some reason, lots of Cajun cooking shows have been coming up while scrolling. I guess the universe knows that I love Cajun food, music, and such.

So, today, the clouds rolled in and it’s a good time to make a pot of cannellini beans with andouille sausage with lots and lots of chopped peppers and onions, celery and garlic and even some shredded cabbage.

First, I’ll saute those vegetables in some bacon fat until soft. Then in goes the andouille, to infuse the vegetables with that good smoky flavor. After, pour in the cooked beans and let it simmer until dinner time.

Along with that, to freshen things up, I’m making pickled beets and a chopped cucumber salad.

All I need now is a Cajun man and a barn dance with music played by a Zydeco band. I’m always so jealous when I see these Louisiana folks dancing to a live Zydeco band, bodies bumpin’.

I guess I’ll have to be satisfied with eating white beans with andouille sausage and playing some music on the stereo, nice and loud.