Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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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
Authentic Louisiana Red Beans and Rice Recipe
Red beans and rice is a classic Louisiana meal. It's history dates way back and it is still a favorite now. This a traditional way of making red beans and rice.
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Recipe:
Ingredients
- 1 tbsp (13 grams) of oil
- 1 lb (450 grams) of smoked sausage - (I used andouille but any smoked pork sausage will work)
- 2 ribs of celery
- 2 onions
- 1 green bell pepper
- 4 cloves garlic
- 1 lb or 450 grams Red Kidney beans (Camellia Brand from New Orleans but any red kidney bean will work)
- 1 tablespoon ( 30 grams) Creole seasoning
- 1 tsp (15 grams) Salt (taste and add more if needed)
- 1/4 tsp (1 Gram) Cayenne Pepper
- 2 Bay leaves
- 6-8 Cups (1400-1800 ml) water or chicken stock
- 1 ham hock, ham bone, or smoked turkey neck (optional)
1. The night before cooking, cover kidney beans in water and soak overnight. Rinse and drain when ready to cook.
2. Add oil to a large pat and heat over medium high until shimmering.
3. Add in sausage. Cook sausage until it starts to brown and bits start to stick to pot. Scrape bits from the bottom of the pot.
4. Add in onions, bell pepper, celery. Cook for about 8-10 minutes until vegetables turn soft and brown a little bit.
5. Add in garlic and cook for 1-2 minutes.
6. Add in beans and stir to combine
7. Add in water or stock until beans are covered. Then creole seasoning, cayenne pepper, bay leaf, and ham hock.
8. Bring to a boil from 5 minutes and stir. Then drop heat to low and simmer for 2.5-3 hours.
9. Once beans are tender should be very tender. At this point, smash some of the beans on the side of the pot. Scrape beans from the side of the pot and stir to combine. (This will make the sauce extra thick and create the ideal red beans and rice consistency.)
10. Remove ham hock and bay leaf.
11. Serve over rice and enjoy.
#cajun #homemade #louisiana #louisianafood #cajuncooking #cooking #redbeansrecipe #redbeansandrice
0:00 Intro
00:47 Ingredients
01:27 Soaking the Kidney Beans
01:42 Cooking
03:17 Fancy Bell Pepper Cutting
03:57 Tips
04:42 Wrap Up
How to Make Red Beans and Rice Louisiana Style | Red Beans and Rice | Easy Recipe!
Here's the Recipe!!!
1 lb Red Kidney Beans (soaked)
4 Cups Low Sodium Chicken Broth
4 Cups water ( broth explained 0:23)
1 lb Andouille Sausage
1 Smoked Ham Hock
1 Yellow onion
3 Celery Stalks
1 Green Bell Pepper
3 Bay Leaves
2 Green onions
3 garlic cloves
2 tsp Cajun Seasoning (I used Slap Ya Mama Cajun Seasoning)
1 tsp dried Oregano
1/2 tsp Chicken bouillon powder
1/2 tsp Dried Thyme
1/2 tsp Ground black pepper
1/4 tsp garlic powder
1/8 tsp Cayenne pepper
3 Tbsp Canola oil (divided, use 1 tbsp to brown meat)
#LouisianaRedBeansandRice #redbeansandrice