Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe
Red Beans and Rice | Louisiana Cajun Style Red Beans and Rice Recipe on Cooking With The Cajun ..... In Memory of My Mom and Dad!
Cooking With the Cajun is:
00:00 Red Beans and Rice
0:13 Washing the Red Beans for the Red Beans and Rice Recipe
0:25 Pan frying the sausage
1:38 CLOSEUP View of the Cooked Sausage
2:07 Add the diced ham
2:41 Time to add the Trinity (Onions, Celery, Green Bell Peppers)
3:58 CLOSEUP look at the finished Sausage
4:09 CLOSEUP look at the Red Beans and Rice with all ingredients combined and cooking.
4:57 Red Beans and Rice is brought up to a boil.
5:19 Time to SERVE after simmering for an hour and forty-five minutes.
5:58 HOT Alert
6:18 Thanks for watching
6:57 End Cards
Louisiana Style Red Beans and Rice Recipe with a Cajun accent. Hope you enjoy it.
Let me tell ya a little about Red Beans and Rice. Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not from the Cajuns) traditionally served on Mondays with red beans, vegetables, spices, and pork bones as leftovers from Sunday dinner, cooked together slowly in a pot and served over rice. Some of the meats we used were ham, sausage, and tasso ham. Now if ya visit a local restaurant in New Orleans you might have a choice of meats such as Fried Chicken, Pork Chops, Sausage Links, Grilled Chicken Breast, and a ham bone. Back Pre-Katrina while working for Dixie Mill my co-workers and I would walk down to The Praline Connection for lunch on Mondays and have Red Beans and Rice with Fried Chicken or Grilled Pork Chops. It was really good!
Ingredients:
* 1 to 2 pounds of red beans (Laura Lynn UPC: 0 86854 02117 0)
* 4 Cups cooked Rice Laura Lynn UPC: 0 86854 00472 2
* The Trinity: (Sauce à la Mirepoix which is a buttery, wine laced stock garnished with an aromatic mixture of carrots (Cajuns use Green Bell Peppers (Trinity)), onions, and a bouquet garni.)
* 1/2 cups finely chopped celery (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped white onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped red onions (Fresh from Food City in Trenton, Georgia)
* 1/2 cups finely chopped bell peppers (Fresh from Food City in Trenton, Georgia)
* 1 clove of chopped Roasted Garlic (Fresh from Food City in Trenton, Georgia (The Cajuns Holy Ghost added to the Trinity))
The Seasoning:
* 2 12oz ham hocks (3 lbs total from Suncrest Farms UPC: 7 06517 00308 3) or (1lb diced Ham)
* 1 lbs Smoked Sausage (2 lbs of Conch Original Smoked Sausage UPC: 0 12176 20010 8)
* 2 Bay leaves (Fresh from Food City in Trenton, Georgia)
* 3 Tbls Paul Prudholme's Pork Magic UPC: 0 47997 12330 5
* 1 Tbls Tabasco Sauce UPC: 0 11210 00001 8
Additional Ingredients:
* 4 Tbls Red Cooking Wine to deglaze (Reese Vintage Cooking Wine UPC: 0 70670 00805 7)
Time: 4 hours cook time
1. Cover beans with water, let stand over night. Drain.
2. Place ham hocks (1lb diced ham = less fat to skim), celery, onions, bell peppers, Bay leaves, and seasoning into large saucepan with 10 cups water. —(if other meats then cook them at this time)
3. Cover and bring to boil. Simmer until meat is fork tender, about an hour after boiling starts, stir occasionally.
4. Remove ham hocks from pan, set aside, skim fat from pan, discard. (I used 1lb diced ham)
5. Remove a significant fraction of liquid from pan, add drained beans, add back just enough liquid to cover beans. Simmer beans until they just begin to break up and liquid starts to become creamy, about 45 minutes. Stir frequently. Add back liquid as needed to keep beans covered.
6. If beans begin to scorch, do not stir, transfer mixture to another pan without scraping scorched beans into new pot.
7. Add ham hocks, cook 45 minutes more, SERVE IMMEDIATELY (I did not use the Ham hocks this time)
Cooking With The Cajun
© 2021 Cooking With The Cajun, All Rights Reserved
Contact: CookingWithTheCajun@Gmail.com
Thanks for your support,
The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#RedBeansandRice #CookingWithTheCajun #NewOrleansStyleRedBeansandRice
Make the Perfect Red Beans and Rice
Make the Perfect Red Beans and Rice - In this video, we'll show you how to make the perfect red beans and rice. Red beans and rice is one of the most popular dishes in the world and we've got the perfect recipe to make it perfect!
If you're looking for a hearty and delicious meal, then you need to try this recipe for red beans and rice. We'll show you how to make the perfect batch of this dish and you'll be sure to love it! After watching this video, you'll be able to make the perfect red beans and rice every time!
Ingredients:
1 lb. Dry Red Beans
2 tbsp Olive Oil
12 to 14 oz. Andouille Sausage, cut into 1/4-inch slices
1 Smoked Turkey Neck or Drum
½ tbsp. Butter
1 large Yellow Onion, diced
2 Celery Ribs, diced
1 small Red Bell Pepper, diced
1 small Green Bell Pepper, diced
6 cloves Garlic minced
1 tsp. Salt or to taste
1 tsp. Dried Oregano
½ tsp. Dried Thyme
½ tsp. Paprika
⅛ tsp. ground Cayenne Red Pepper, or to taste
Freshly ground Black Pepper, to taste
6 to 7 cups Low Sodium Chicken Broth
2 Bay leaves
½ cup chopped Fresh Parsley plus more for garnish
Fresh Green Onions chopped, plus more for garnish
1 ½ cups Long Grain Rice
Creole Kick -
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Red Beans Rice And Sausage, Cajun Style, Tutorial
Made from Scratch by Cajun Chef Brett Hebert. Mouthwatering Flavor of Cajun Red Beans Rice and Sausage. So Delicious in Flavor. Step by step guide to preparing this amazing dish. Cajun Cousins Cooking
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Cajun Red Beans, Rice, & Sausage
I show how to cook Cajun Red Beans, Rice, and Sausage with Cornbread.
Canon G30 used to shoot this video:
Music:
Nile's Blues Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How To Make Red Beans And Rice: Cajun Red Beans & Rice Recipe
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Red beans and rice recipe
Place one bag of red kidney beans in a large size bowl
Remove the rotten/bad beans
Cover the beans in water and allow them to sit for at least 4 hrs
Chop up 2 stalks of celery, 1/2 green bell pepper, 1 onion, and 3 scallions
Chop up 2-3 smoked sausages or (andouille sausage)
Place a pot of medium heat and add 3 tbs of butter
Add your chopped vegetables and sausages to the pot
Add 1 tbs of minced garlic
Stir and allow the sausage and veggies to brown (it should take about 10 mins)
Once they are browned add 6 cups chicken broth. If you don't have any broth left over add water
Rinse and drain your red beans and add them to the pot along with 1 ham hock
Add your season: 4 tbs of creole season, 2 tsp of parsley, 1 tsp of Cajun season,1 tsp of black pepper, 2 bouillon cubes and 2 bay leafs
Stir in well and cover with a top
Allow the beans to simmer for approximately 2 1/2 hours or until as soft as you like them
Taste them once done and add additional season if you need too
Poor them over some boiled white rice
Red Beans and rice recipe