I work at a college in Kansas. A large percentage of our students come from the South. I need more videos from you! I will be making this version of red beans on etouffee day, and I am ecstatic to make a chocolate roux to try my hand at a more authentic gumbo. Thank you so much, I hope to have 500ish happy students!!!
About 11 years ago I was chatting on Facebook with some people from the southern states and we were talking about food. I grumbled that I had no idea what to cook for dinner. Someone asked for a list of my fridge contents and they came up with red beans and rice. I’d never heard of it but always willing to try something new I made it (it was not a Monday, sorry). My five kids loved it, so we have had it many times since (on a Monday). It was this recipe but without the 🫑 (in Australia we call it a capsicum)
I visited Australia a few years and loved it. I had no idea bell peppers were called capsicum there. This story is great and that’s what I like about recipes from Louisiana. They don’t require a lot of ingredients but are very flavorful. Thanks for watching Birgitta!
I grew up with the best of South Louisiana cooking and I can truly say that your recipes are genuine and the nost authentic that I have seen on the internet.
As someone who was raised by "southerners" that consumed beans and ham hocks regularly, that ham hock is GOLD and most of it can be, and should be consumed. I normally cook it first until it falls apart to remove the skin and bone and then cook my soaked beans in that seasoned "soup." When done correctly, it's my favorite meal.
I am a Cajun from the Acadiana area and I would actually eat this. Thanks for not putting crazy things in it and showing the true Cajun way to cook this. 👏👏👏
🙌🏻 Thank you so much. There is a lot of “Cajun” recipes on UA-cam but I am trying to show the most authentic recipes and make them accessible for a global audience. Thank you watching Danie!
My dad's family is fron New Orleans and you are the real deal. I am so hungry now. Am in New York, there is no shortage of rice and bean combos but they all make me think of the special ones grandmother (and you obviously) know all about. We need more, please...
This is a staple dinner once a month in our household. It's a classic and never fails to satisfy. Your approach is wonderfully basic and a great way to get started with Southern food. If I may, I would like to suggest brining the beans in four quarts of water with one and a half tablespoons of table salt. I do hope you continue your journey here as doubtless it will inspire a new generation of cooks to an amazing cuisine of generations past.
Wasn't aware of brining dry beans before use. Checked it out and Cooks Illustrated said do it. They used 4 qts water but tested 2qts and it worked fine as long as beans remained submerged.
Cooked twice and loved. A giant ham hock was added, skinned and chunked and re-added to the stew. Thanks for the clear instructions on this wonderful meal!
I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands. Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.
It’s honestly a goal and dream of mine. I have not put a lot of energy into it and mainly focusing on producing videos, but if there is enough interest I will dedicate more time to it!
Mary that's a great idea! I am going to include this in my next video. I am trying to make the videos as approachable as possible to a global audience while still being authentic, so please continue to provide any tips or feedback on how to make the recipes relevant to everyone.
This has been one of my favorite meals since I was a child. Even though I no longer eat meat, I still make it and use liquid smoke and smoked paprika to get that meaty, smokey taste you get from the ham hock. Glad to see you didn't leave out the rice and the cornbread!
Just to let you know, this video won me over with your style of cooking, your narration, and great presentation. You've got a new subber here, and I'll be loyal and stick w/you as you get big.
I lived in New Orlins for three years back in the late 70s. I loved most of the local food, but red beans and rice on the Monday special was always a favorite. This looks to me like an authentic recipe for this iconic dish. I just ate dinner, but watching this makes me hungry again....
I'm gonna have to try this recipe. Looks and sounds delicious. I took a look at your channel and one of the first things I noticed is your recipe for Gumbo. I have only had the Chunky Soup version and never homemade. Once I tasted it and Jambalaya I fell in love. I want to make it homemade and not a knockoff version. So I'm saving the videos to hopefully soon make my own. Thanks.
This is great! Please let me know you make any of the recipes! I love to hear how they turn out! Also, do not hesitate to ask any questions if anything is unclear, I am happy to answer if I can help!
That's gonna be so good come Fall and cool weather.. I'm gonna make with Beef stock instead of water, a la Chef Jean Pierre. Its a recipe not a straight jacket... Thanks for your real McCoy
Very good! Thank you! I've always ordered red beans and rice at Popeye's where I first ate it. I lived in America since 1988 and just today 09/17/2024, I've decided to give it a try and cook red beans Louisiana style. I don't know how to make corn bread, but definitely will eat this with brown rice.
It blew my mind when i saw your subscriber count, you deserve so many. There are food channels on here with millions of subscribers that don't put half the soul, effort, or flavor into their food nor their videos for that matter. Thanks for the video buddy
Gave this a shot as my first foray into Cajun cuisine. This recipe is absolutely amazing, and it's even better the next day! Fantastic video. Can't wait for more.
Red beans and rice was the first thing my mom taught me to cook. Since moving into my college apartment it has been a staple meal. I normally make it with bacon and conecuh sausage, but the absolute best one used some crumbled deer sausage in place of the bacon.
Easy and delicious! Thanks for a great recipe. I also followed your long-grain rice recipe and it turned out perfectly on my first attempt. I didn't skip the cayenne and substituted 5 diced jalapenos for the bell pepper with no regret.
Though I have never used them, after researching they seem to be interchangeable. Small red beans may not require to be cooked as long since they have a softer texture. Also, according to some they have a "beanier" flavor, so the flavor may be slightly different. I bet they are equally as delicious. I may experiment with small reds next time.
I use a smoked turkey neck and ham hock with chicken stock. More dishes, but I ladle some of the beans and stock and pulse in the blender and reincorporate. I’m with Louis Armstrong. Amazing meal.
From google: Sautéing is a cooking method that involves cooking food in a small amount of fat or oil in a shallow pan over high heat. The word "sauté" comes from the French word sauter, which means "to jump". The technique involves flipping the food in the pan so it doesn't stay in one place for too long.
Hi, I found you thru the recommendation of Chef Jean Pierre. Given I appreciate his coaching and ALL THINGS New Orleans Cooking I am forced to ask: Should not the onions be sauteed first? Followed by the sausage. ;-} Looks GREAT BTW.
I know what you're gonna say when I admit this, but I still struggle to cook rice, even with a rice cooker. Maybe it's a little harder to make a portion for one or impatience, I'm not sure, but since it's such a huge part of Cajun cuisine, maybe you could throw some of your rice tips into a video?
You are 100% right. I have honestly struggled with rice for years. It is extremely frustrating to spend hours making the perfect gumbo and then bite into a crunchy or mushy piece of rice. Also you read my mind, stay tuned for my next video!
@@RueCajun I’m not much of a cook but I grew up with the chore of boiling rice for any need. I used a thin aluminum pot. Put about a cup of rice in the pot and rinse it well under cold faucet water, until water is mostly clear. Cover rice with a double amount of water, at least. You will drain it when cooked. Add salt-- I forget how much. Bring to a boil; adjust fire so it doesn’t boil over. Stir with a fork every now & then. Look at the color & size of the rice grains when you stir. Start checking by tasting for doneness when the grains look kinda translucent or seem swollen in size. Cooked rice is not solid white-it’s sorta translucent on the sides but mostly white in the length of the grain. Cool under faucet water and taste for doneness. I hope this works for you.
Use 2:1 ratio water to rice. Bring water to boil, add rice, cover, reduce to simmer for 20 minutes. If there is still water move the lid over to just make a small opening and cook a few more minutes until water is absorbed. Remove from heat and let sit 5 more minutes. DO NOT STIR. Also all that I use is Uncle Ben’s rice. My family is from MS, LA, and TN and it is the only brand we’ve used.
Recipe for two?? We are elderly and my seems more like soup… I used 8 Oz or 1/2 bag of the Camilla beans and 4 cups of water…simmered for 3 hours, blended a cup of cooked beans and added back. Can you offer suggestions for red beans and also gumbo for two? Love your technique!
Beautiful looking recipe. It's gotten TOO EXPENSIVE to eat out as much now, so we are learning to cook at home. So, thank you for showing us how to cook this recipe. Not worth paying $10 or $12 bucks for eating something like this at Pappedeux's restaurant.
I usually make mine a little wetter, but definitely appreciate you mentioning to smash some beans.. people miss that and end up with bean soup. Also, omitting the ham hock should be considered a crime against humanity. I look for meaty hocks and shred the meat and put it in at the end, really amps it up.
I have been cooking for over 25 years, some people soak beans, most in this area do not and I live in deep South Louisiana. Soaking beans had never in my life made a difference in cooking time. Around the winter is the season for fresh harvest, those beans can cook in less than an hour, some stores mark on the pack that the beans are fresh harvest, all other beans are sent from the warehouse oldest first. The older the bean, the longer the cook time.
I use pickled meat along with andouille in my red beans recipe. Unfortunately, I can’t find pickled meat or authentic andouille where I live, so I order it from New Orleans vendors
Should have watched the video first before just reading the recipe. It says to turn to low, but I probably needed it hotter than that, because it wasn't actively simmering the whole time. Still pretty watery compared to how it ended up for you. Sure the leftovers will thicken up in the fridge just fine.
I hate runny beans. This is about like mine but I don't mash them. Just slow simmer and stir all day long. If you got to eat rice with soup poured over the top then you miss some finer parts of life.
First of all, it's traditional in Louisiana cuisine to use green pepper. That's just how it's done Secondly, none is 'tastier', they just taste different. Green peppers have a vegetal flavor that's lacking in red or yellow peppers, as well as an earthiness and bitterness which complements the roux. They also hold up better (in both texture and taste) over longer cooking periods, which is why they're preferable for stewed dishes such as this.
This is about authentic as it gets except I use red beans. Nearly the same as mine but I hardly ever cook it the same every time. The only thing I measure is rice and water, everything else is eyeballed. The key is simplicity. So many people think you have to add this or that to make it better or special. Use basic, quality ingredients. And like someone told me years ago the key ingredient is love.
Your recipe is spot on but your finished product is too thick. Add enough water to have a gravy your’s look like paste and won’t mix with your rice well.
You really don't need to smash the beans at the end of the cooking process. The beans will soften enough to make the sauce creamy. Also, if the beans have been seasoned properly there is no need to add hot sauce after serving. You didn't display how to slice then brown the andouille or sausage before adding it to the beans. It's important to brown the sausage first. Also you mentioned ham hocks - which I love to use as the bones add so much flavor to the dish. But you neglected to show how to remove the digestible meat from the hocks and how to discard the bones and cartilage that are left. Also you didn't offer the possibility of pickled pork which is my favorite seasoning meat for red beans. ( Admittedly, this is a very New Orleans ingredient - not a Cajun ingredient.) For someone making red beans and rice for the fist time, this is a very incomplete and confusing tutorial.
No!! Not red kidney beans! Red beans and red kidney beans are two different things. The flavor is way different, and regular red beans release more starch. Shame!
Somehow beans and rice does not sound Authentic American food. I am sure when people were eating Authentic American food as beans, there was no rice on that plate. And the word Authentic means not copied, and I am certain Africa and far east were eating beans with rice many many years before america ever did, so not authentic
😊 HOPE YOU GET 2 MILLION VIEWS FOR THIS RECIPE A🎉IN MY MOUTH AND I HOPE YOU HAVE A GREAT DAY AND KEEP DOING WHAT YOU DO SO WELL 💯❤️🩹 RESPECT FROM CHI-TOWN
I work at a college in Kansas. A large percentage of our students come from the South. I need more videos from you! I will be making this version of red beans on etouffee day, and I am ecstatic to make a chocolate roux to try my hand at a more authentic gumbo. Thank you so much, I hope to have 500ish happy students!!!
Jordan, I love to hear this! More videos are coming! Thank you watching!
Came for the bell pepper cutting tutorial, stayed for the red beans and rice. :-)
About 11 years ago I was chatting on Facebook with some people from the southern states and we were talking about food. I grumbled that I had no idea what to cook for dinner. Someone asked for a list of my fridge contents and they came up with red beans and rice. I’d never heard of it but always willing to try something new I made it (it was not a Monday, sorry). My five kids loved it, so we have had it many times since (on a Monday). It was this recipe but without the 🫑 (in Australia we call it a capsicum)
I visited Australia a few years and loved it. I had no idea bell peppers were called capsicum there. This story is great and that’s what I like about recipes from Louisiana. They don’t require a lot of ingredients but are very flavorful. Thanks for watching Birgitta!
I grew up with the best of South Louisiana cooking and I can truly say that your recipes are genuine and the nost authentic that I have seen on the internet.
W, thank you so much. I hope the recipes give others the ability to experience a little bit of Louisiana.
As someone who was raised by "southerners" that consumed beans and ham hocks regularly, that ham hock is GOLD and most of it can be, and should be consumed. I normally cook it first until it falls apart to remove the skin and bone and then cook my soaked beans in that seasoned "soup." When done correctly, it's my favorite meal.
Ah. This is what I was waiting for.
Hamhocks are the sleeper hit in any good stock/stew. Great video.
HAMBONE!!! Thanks for this one, Rue!!
I am a Cajun from the Acadiana area and I would actually eat this. Thanks for not putting crazy things in it and showing the true Cajun way to cook this. 👏👏👏
🙌🏻 Thank you so much. There is a lot of “Cajun” recipes on UA-cam but I am trying to show the most authentic recipes and make them accessible for a global audience.
Thank you watching Danie!
@@RueCajun well on behave of us Cajuns who roll our eyes at some of the crazy "Cajun" dishes on here that none of us would eat, THANK YOU!!
My dad's family is fron New Orleans and you are the real deal. I am so hungry now. Am in New York, there is no shortage of rice and bean combos but they all make me think of the special ones grandmother (and you obviously) know all about. We need more, please...
My strong opinion that no one will ever change is that the worlds best chefs are grandmothers that live along I-10! Thanks for sharing David!!
This is a staple dinner once a month in our household. It's a classic and never fails to satisfy. Your approach is wonderfully basic and a great way to get started with Southern food. If I may, I would like to suggest brining the beans in four quarts of water with one and a half tablespoons of table salt. I do hope you continue your journey here as doubtless it will inspire a new generation of cooks to an amazing cuisine of generations past.
This is a great idea. I will do this in my next batch.
Wasn't aware of brining dry beans before use. Checked it out and Cooks Illustrated said do it. They used 4 qts water but tested 2qts and it worked fine as long as beans remained submerged.
Every Monday Baaby.
Pssst. Four quarter-gallons is.... a gallon.
Yum! Paused the video to start soaking beans and check fridge for my shopping list.
I love to hear this Bill! Let me know how it turns out!
@@RueCajun It was wonderful. Made just like you said, but threw the ham hock on the smoker for a couple hours until it was time to load the pot.
@@Miata822 I love to hear it! Double smoking the ham hock is a pro move.
We made this yesterday and it was the best red beans and rice we ever had. Thank you so much.
great video, found you from a chef jean-pierre video
Thanks for watching John! Chef JP is the best.
Cooked twice and loved. A giant ham hock was added, skinned and chunked and re-added to the stew. Thanks for the clear instructions on this wonderful meal!
I'm glad i found some proper cajun cooking, I've been trying to learn some of the intricacies of the style
That ingredient shot was so good… im surprised no one stole it yet
I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands.
Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.
Yummm! That looks amazing!
I like the mash some beans trick and nothing better than a smoked hock!!
Thank you for all you do!! 🙏💕
You have a very calming voice.
Have you considered writing a cookbook?
It’s honestly a goal and dream of mine. I have not put a lot of energy into it and mainly focusing on producing videos, but if there is enough interest I will dedicate more time to it!
@@RueCajun I would buy a cookbook from you!
You make cooking Cajun easy! Nice thanks!
Thanks Amanda!!!
Hi, Ireland here! Can you please show me how to make cajun seasoning. I can't get ir here. Great video 👍
Mary that's a great idea! I am going to include this in my next video.
I am trying to make the videos as approachable as possible to a global audience while still being authentic, so please continue to provide any tips or feedback on how to make the recipes relevant to everyone.
This has been one of my favorite meals since I was a child. Even though I no longer eat meat, I still make it and use liquid smoke and smoked paprika to get that meaty, smokey taste you get from the ham hock. Glad to see you didn't leave out the rice and the cornbread!
Liquid smoke is a great idea. I use smoked paprika all the time! Thanks for watching Lesia!
Very nice video
Just to let you know, this video won me over with your style of cooking, your narration, and great presentation. You've got a new subber here, and I'll be loyal and stick w/you as you get big.
I lived in New Orlins for three years back in the late 70s. I loved most of the local food, but red beans and rice on the Monday special was always a favorite. This looks to me like an authentic recipe for this iconic dish. I just ate dinner, but watching this makes me hungry again....
I'm gonna have to try this recipe. Looks and sounds delicious.
I took a look at your channel and one of the first things I noticed is your recipe for Gumbo. I have only had the Chunky Soup version and never homemade. Once I tasted it and Jambalaya I fell in love. I want to make it homemade and not a knockoff version. So I'm saving the videos to hopefully soon make my own. Thanks.
This is great! Please let me know you make any of the recipes! I love to hear how they turn out! Also, do not hesitate to ask any questions if anything is unclear, I am happy to answer if I can help!
That's gonna be so good come Fall and cool weather.. I'm gonna make with Beef stock instead of water, a la Chef Jean Pierre. Its a recipe not a straight jacket... Thanks for your real McCoy
Beef stock will make it even better! I’m looking forward to fall when I can start making gumbos again.
Very good! Thank you! I've always ordered red beans and rice at Popeye's where I first ate it. I lived in America since 1988 and just today 09/17/2024, I've decided to give it a try and cook red beans Louisiana style. I don't know how to make corn bread, but definitely will eat this with brown rice.
Can't forget the cornbread and hotsauce! 🙌 great video
"I'm on UA-cam so I cut it fancy" lol - another awesome video - thank you!
Red Beans & Rice are a favorite at our house. You make it look easy....................
Thanks for watching Shannon!!
It blew my mind when i saw your subscriber count, you deserve so many. There are food channels on here with millions of subscribers that don't put half the soul, effort, or flavor into their food nor their videos for that matter. Thanks for the video buddy
Gave this a shot as my first foray into Cajun cuisine. This recipe is absolutely amazing, and it's even better the next day! Fantastic video. Can't wait for more.
I am going to make this tomorrow. Please make more vids. They are fantastic. My grandfather was from Lutcher, LA. I miss his cooking.
Nice instructions and to the point. I don't have some of ingredients, but I will try hopefully by next summer. Thank you.
Excellent recipe!
I love your UA-cam persona, very positive, and entertaining.
I’m actually making this recipe tonight.
So beautifuly explained, thanks for that one. Im so hungry now:-))
Good job thanks and yes continue with more
Red beans and rice was the first thing my mom taught me to cook. Since moving into my college apartment it has been a staple meal. I normally make it with bacon and conecuh sausage, but the absolute best one used some crumbled deer sausage in place of the bacon.
found this channel thanks to chef jean pierre. saving this video so I can make this later
Yumm! I can smell these beans simmering! Fantastic tutorial. .... Now, where is that ham hock I stashed in the freezer?🙃
Haha! I usually have a stash in my freezer too. Thanks for watching.
love this user friendly video!
I love the bit of history that went with this video. Great recipe as well. 👌🥰 bytwy do you have a good recipe for grits and grillades?
Thanks for watching!! Ohhh grillades with a red gravy will definitely be on the channel. I’ll put it on the list!
Easy and delicious! Thanks for a great recipe. I also followed your long-grain rice recipe and it turned out perfectly on my first attempt. I didn't skip the cayenne and substituted 5 diced jalapenos for the bell pepper with no regret.
Also, smoked ham hocks aren't difficult to find. My local Walmart has them in the smoked meat section.
Liked your video.
Made the red beans and rice it was great.
In North LA we cook small red beans instead of kidney beans. Is there a taste or texture difference?
Though I have never used them, after researching they seem to be interchangeable. Small red beans may not require to be cooked as long since they have a softer texture. Also, according to some they have a "beanier" flavor, so the flavor may be slightly different.
I bet they are equally as delicious. I may experiment with small reds next time.
Red beans are very different than kidney beans, firmer and different flavor. We feel they taste much better than kidney beans in "red beans" and rice.
I use a smoked turkey neck and ham hock with chicken stock. More dishes, but I ladle some of the beans and stock and pulse in the blender and reincorporate. I’m with Louis Armstrong. Amazing meal.
Perfection!!!
From google:
Sautéing is a cooking method that involves cooking food in a small amount of fat or oil in a shallow pan over high heat. The word "sauté" comes from the French word sauter, which means "to jump". The technique involves flipping the food in the pan so it doesn't stay in one place for too long.
Looks great!
Hi, I found you thru the recommendation of Chef Jean Pierre.
Given I appreciate his coaching and ALL THINGS New Orleans Cooking I am forced to ask:
Should not the onions be sauteed first? Followed by the sausage.
;-} Looks GREAT BTW.
I know what you're gonna say when I admit this, but I still struggle to cook rice, even with a rice cooker. Maybe it's a little harder to make a portion for one or impatience, I'm not sure, but since it's such a huge part of Cajun cuisine, maybe you could throw some of your rice tips into a video?
You are 100% right. I have honestly struggled with rice for years. It is extremely frustrating to spend hours making the perfect gumbo and then bite into a crunchy or mushy piece of rice.
Also you read my mind, stay tuned for my next video!
@@RueCajun I’m not much of a cook but I grew up with the chore of boiling rice for any need. I used a thin aluminum pot. Put about a cup of rice in the pot and rinse it well under cold faucet water, until water is mostly clear. Cover rice with a double amount of water, at least. You will drain it when cooked. Add salt-- I forget how much. Bring to a boil; adjust fire so it doesn’t boil over. Stir with a fork every now & then. Look at the color & size of the rice grains when you stir. Start checking by tasting for doneness when the grains look kinda translucent or seem swollen in size. Cooked rice is not solid white-it’s sorta translucent on the sides but mostly white in the length of the grain. Cool under faucet water and taste for doneness.
I hope this works for you.
Use 2:1 ratio water to rice. Bring water to boil, add rice, cover, reduce to simmer for 20 minutes. If there is still water move the lid over to just make a small opening and cook a few more minutes until water is absorbed. Remove from heat and let sit 5 more minutes. DO NOT STIR. Also all that I use is Uncle Ben’s rice. My family is from MS, LA, and TN and it is the only brand we’ve used.
can you cook red beans by using a roux?
Recipe for two?? We are elderly and my seems more like soup… I used 8 Oz or 1/2 bag of the Camilla beans and 4 cups of water…simmered for 3 hours, blended a cup of cooked beans and added back. Can you offer suggestions for red beans and also gumbo for two? Love your technique!
Beautiful looking recipe. It's gotten TOO EXPENSIVE to eat out as much now, so we are learning to cook at home. So, thank you for showing us how to cook this recipe. Not worth paying $10 or $12 bucks for eating something like this at Pappedeux's restaurant.
Smoked turkey leg works great in place of ham too
Before adding the sausage flavor the heated oil with a couple pork ribs.
How many people will that serve?
I usually have this for dinner twice a month..
I usually make mine a little wetter, but definitely appreciate you mentioning to smash some beans.. people miss that and end up with bean soup. Also, omitting the ham hock should be considered a crime against humanity. I look for meaty hocks and shred the meat and put it in at the end, really amps it up.
was the meat optional back then if you didn't have any? meat isn't mentioned in the name.
You skipped the instruction on the chicken stock before you covered with water. How much chicken stock did you use?
Any meat will fortify the protein and taste. Beans are a good protein source so can be made lighter without meat, replacing water with stock.
Im a vegetarian but im gonna use meat free sos and quorn vegan ham ....it looks amazing
Thanks for watching! This can easily be vegetarian by using smoked paprika and vegan ham, etc. I’m planning some vegetarian recipes! Stay tuned!
We use pinto beans, but the same overall. Super good comfort food.
My mother always used pickle meat instead of sausage.
I have been cooking for over 25 years, some people soak beans, most in this area do not and I live in deep South Louisiana. Soaking beans had never in my life made a difference in cooking time. Around the winter is the season for fresh harvest, those beans can cook in less than an hour, some stores mark on the pack that the beans are fresh harvest, all other beans are sent from the warehouse oldest first. The older the bean, the longer the cook time.
My man!
Shiny guy! Thanks for coming back and watching!
@@RueCajun Thanks for making cajun food easier to make for those who didn't grow up with it!
Yum. Don't throw out that hock. Freeze it . Use it in your next red beans
Hey People! You need to make this one.
Might i suggest something sweeter within the next few videos? Something like beignets?
Never realized how similar these are to frijoles charros
I use pickled meat along with andouille in my red beans recipe. Unfortunately, I can’t find pickled meat or authentic andouille where I live, so I order it from New Orleans vendors
3:55 Add BOILING WATER to beans as they need so you don't stunt or altogether stop the simmering, as this will extend cooking time.
let's go! almost 2k views!
You’re the man shiny guy 🤜🏻💥🤛🏻
@@RueCajun Honest not ass kissing i love your style. Think you can at some point show me how to cook lobster or crab? :)
Crab is definitely in the lineup! I can throw a lobster recipe in there too
Should have watched the video first before just reading the recipe. It says to turn to low, but I probably needed it hotter than that, because it wasn't actively simmering the whole time. Still pretty watery compared to how it ended up for you. Sure the leftovers will thicken up in the fridge just fine.
I like me some red beans......
I find the ONLY hot sauce for that dish is Tabasco
Red beans are very different than kidney beans. Try swapping for them, we think it tastes better
No roux? Can't make red beans without it.
I hate runny beans. This is about like mine but I don't mash them. Just slow simmer and stir all day long. If you got to eat rice with soup poured over the top then you miss some finer parts of life.
I still don't know why anyone would eat a green bell pepper when red yellow and orange are much tastier
First of all, it's traditional in Louisiana cuisine to use green pepper. That's just how it's done
Secondly, none is 'tastier', they just taste different. Green peppers have a vegetal flavor that's lacking in red or yellow peppers, as well as an earthiness and bitterness which complements the roux. They also hold up better (in both texture and taste) over longer cooking periods, which is why they're preferable for stewed dishes such as this.
⭐⭐⭐⭐⭐
Your recipe looks really good but according to other recipes I’ve seen and tried it doesn’t seem as authentic as others
This is about authentic as it gets except I use red beans. Nearly the same as mine but I hardly ever cook it the same every time. The only thing I measure is rice and water, everything else is eyeballed. The key is simplicity. So many people think you have to add this or that to make it better or special. Use basic, quality ingredients. And like someone told me years ago the key ingredient is love.
My wife has been making this for almost 50 years. It’s hard to be skinny around that woman! She’s a natural in the kitchen!
Or you can just open a can of Blue Runner...
Your recipe is spot on but your finished product is too thick. Add enough water to have a gravy your’s look like paste and won’t mix with your rice well.
You really don't need to smash the beans at the end of the cooking process. The beans will soften enough to make the sauce creamy. Also, if the beans have been seasoned properly there is no need to add hot sauce after serving.
You didn't display how to slice then brown the andouille or sausage before adding it to the beans. It's important to brown the sausage first. Also you mentioned ham hocks - which I love to use as the bones add so much flavor to the dish. But you neglected to show how to remove the digestible meat from the hocks and how to discard the bones and cartilage that are left. Also you didn't offer the possibility of pickled pork which is my favorite seasoning meat for red beans. ( Admittedly, this is a very New Orleans ingredient - not a Cajun ingredient.)
For someone making red beans and rice for the fist time, this is a very incomplete and confusing tutorial.
That restaurant beans not home cooked. No pickle meat or smoke turkey
No!! Not red kidney beans! Red beans and red kidney beans are two different things. The flavor is way different, and regular red beans release more starch. Shame!
Shame? lol
Somehow beans and rice does not sound Authentic American food. I am sure when people were eating Authentic American food as beans, there was no rice on that plate. And the word Authentic means not copied, and I am certain Africa and far east were eating beans with rice many many years before america ever did, so not authentic
Therapy is a thing.
No disgusting onions please. Yucky
😊 HOPE YOU GET 2 MILLION VIEWS FOR THIS RECIPE A🎉IN MY MOUTH AND I HOPE YOU HAVE A GREAT DAY AND KEEP DOING WHAT YOU DO SO WELL 💯❤️🩹 RESPECT FROM CHI-TOWN