New Orleans Creole Red Beans and Rice
Hey Yall!! Here is one of my favorite dishes to prepare. It is creole comfort food at its finest. I hope yall give it a try and let me know what yall think.
Ragin Cajun Authentic Red Beans & Rice | New Orleans Creole Recipe
Ragin Cajun Authentic Red Beans & Rice | New Orleans Creole Recipe
From Scratch Red Beans and Rice Video:
Ragin Cajun Authentic Red Beans & Rice is a Louisiana Style Red Beans and Rice out of a box! This is a NOLA Monday tradition and the classic style red beans and rice recipe that is easy to make and packs that authentic down in the SE Louisiana bayou cajun flavor!
Kitchen Tools:
1 Induction Cooker - The Control Freak by @breville
1 Fry Pan
1 sauce pot
1 wooden spoon
1 fork
1 tablespoon
1 measuring cup
1 scissors
Ingredients:
3 1/2 cups water
2 tbsp cooking Oil
1lb Conecuh Sausage mild
1 Box of Ragin Cajun Authentic Red Beans & Rice (8oz) by Acadian Kitchens website:
In the Box:
Red beans, parboiled enriched rice (rice, niacin, iron, thiamine mononitrate, folic acid), onion*, red and green bell pepper*, celery* Ragin’ Cajun Original Seasoning (salt, spices, paprika, onion*garlic* celery*), chili powder, caramel color, chipotle pepper*, tricalcium phosphate (anticaking agent), bay leaf*, natural flavor.
Optional Ingredients to build flavor:
1 Onion
1 Green Bell Pepper
1 Celery Stalks
1 tsp minced Garlic
1 tsp Smoked Paprika
1 tsp Dried Parsley
1 tsp Dried Thyme
1/4 tsp Cayenne Pepper
1 pinch of black Pepper
2 Bay Leaves
1/8 cup chopped fresh Parsley (dried will work)
1 pinch of kosher salt or to your liken
2 Green Onions for garnish (optional)
How to Stove Top or Induction Cooker:
Add 1 lb of mild Conecuh Sausage, Onions, bell peppers, celery, and Garlic to a 3 quart sauce pan. Sauté veg & meat in 1 tb sp of olive oil or vegetable oil. Stir in Ragin’ Cajun Authentic Red Beans and Rice mix with the rest of the Optional Ingredients and 3-1/2 cups of water. Stir well and bring to a boil. Cover and simmer on lo w heat for 25 to 30 minutes or until rice is tender. Remove from heat. Let stand 5 minutes. Fluff with a fork before serving.
History of Red Beans and Rice:
Red beans and rice is an emblematic dish of Louisiana Creole cuisine. Just after 1804 the Haitian revolution ended and Haiti’s first empire was established and Red Beans and Rice was brought to the New Orleans area by the Haitian refugees. Mirliton along with the Red Beans and Rice were some of the Haitian specialties introduced to Louisiana Creole cuisine. New Orleans is the melting pot of flavors from all around the world dating back to the 1800’s. Red Beans and Rice are served year round while Mirliton’s are served between Thanksgiving and New Years.
Discord Server:
Cooking With The Cajun
© 2022 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 #CreoleCooking #acadiankitchens #Conecuh
The Perfect Louisiana Style Red Beans and Rice Recipe
Louisiana Style Red Beans and Rice Recipe. This red beans and rice recipe is quick and very easy to follow. So thick, so creamy and so flavorful! The beans are cooked just right – perfectly tender, served with rice and smoky andouille sausage. Enjoy!
Ingredients
1 pound red kidney beans
1 hot andouille sausage
3 celery stalk
1 teaspoon crab boil
1/2 green bell pepper
1 tablespoon minced garlic
1 tablespoon creole seasoning
1 teaspoon ground black pepper
1/2 tablespoon smoked paprika
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 tablespoons fresh parsley
6 cups of chicken broth
1/2 large red onion
2 tablespoons unsalted butter
If you like this video and would like to see more don't forget to like, share, and subscribe and hit the bell for a notification of the latest video.
====================================================================
Clicking this link to become a member of Island Vibe Cooking.
Check Out My Husband's Cooking Channel
Check Out My Amazon Store
Check out my Haitian Creole channel!
====================================================================
Personal Instagram page @rose_demesier
Follow us on IG @IslandVibeCooking
Like our Facebook Page @IslandVibeCooking
====================================================================
Production Tech:
Canon EOS M50
Lense 50 mm
Neewer camera field monitor
Microphone: Rode Wireless Go
For business inquiries:
Email: islandcookinginfo@gmail.com
Send me stuff..
Island Vibe Cooking
PO BOX 223063
West Palm Beach FL 33422-3063
DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission.
Red beans and rice | Southern U.S. style
Thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Here's the J. Kenji López-Alt article I mentioned about whether you should salt bean soak water:
***RECIPE, SERVES 6-8***
1 lb (454g) dried small (Mexican) red beans
1 red onion
1 red bell pepper
2 stalks celery (plus celery leaves for garnish)
2 tablespoons tomato paste
1 smoked ham hock (or smoked turkey leg, or spoonful of smoked paprika)
paprika
garlic powder
cumin
oregano
dried sage
salt
pepper
olive oil
sugar
vinegar
hot sauce for garnish
cooked rice to eat it with
Soak the beans in enough water to keep them submerged as they double in size overnight. (Kenji recommends 15g of salt per liter of soak water, but plain water is fine too.)
The next day, you can either keep the soak water, or drain it out and rinse the beans clean. (The water has a lot of good color, but there's some evidence that it increases gas if you use it, and Kenji says he gets better texture by discarding salted soak water and rinsing the beans clean.)
Cut the onion, pepper and celery stalks into a medium dice, and put them in a big pot with a little olive oil. Cook over high heat, stirring constantly, until they seem at least halfway cooked. Stir in the tomato paste, then quickly add in the beans and enough water to cover everything before the paste burns. Drop in the ham hock.
Reduce the heat to a low boil and cook, stirring occasionally, until the beans taste done — 45-60 min. At any point in the process, season to taste with salt, pepper, paprika, garlic powder, cumin, oregano and sage. At the very end, stir in a pinch of sugar and a tiny splash of vinegar (not traditional but very good).
Serve the beans alongside rice, garnish with celery leaves, and drown in hot sauce. You can try to eat some meat off of the ham hock, but keep in mind it was chiefly for flavoring the beans.
How to make New Orleans Red Beans and rice
New Orleans native Charlie Andrews demonstrates on how to make red beans and rice. This dish has D&D smoked sausage and pickle meat in it. This recipe serves 8 to 10 people, and it is one of New Orleans most popular dishes. Hope you all will give this New Orleans dish a try.
Red beans and rice 2018 recipe link
To buy pickled pork and smoked sausages
Official Website for all recipes
Email
charliethecookandrews@gmail.com
Facebook
Instagram
Twitter
#charliethecookandrews
To donate
GoFundMe
Cash App
$CharlieA504
PayPal (donate to email address)
charliethecookandrews@gmail.com
Creole style Red Bean Gumbo!
Red bean gumbo is a velvety base gumbo with tons of smoked meat for flavor and uses a dark roux as a base. This gumbo uses Creole style Blu Runner red beans to make a broth that is super rich and creamy. Ham hock and smoked turkey necks give a level a smokiness. Traditional trinity and garlic along with Cajun spices enhance all of the flavors. If you've never had this, you need to give it a try. It's perfect for a large gathering in the backyard on a cold winter night.
Ingredients
• 5 onions
• 3 green bell peppers
• 1/2 bunch celery
• 6 cloves garlic
• 1/2 bunch green onions
• 1/2 bunch parsley
• 2 links smoke sausage
• 2 pieces Tasso
• 2# ham
• 1 stick andouille
• 1 small pack smoked turkey necks
• 1 ham bone if you have it
• 4 strips bacon
• 2 27 oz cans blue runner red beans
• 3 quarts chicken stock
• 2 tbsp chicken base
• 1-1/2 cp flour
• 1 cp vegetable oil
• Water as needed
• Seasonings
Directions
1. Start by preparing everything. Chop all seasonings to a medium dice and mince garlic. Prepare meats by cutting to your desired size. I like to quarter my smoke sausage and cut half moons from my andouille removing that thicker outer skin.
2. Next onto the Roux. The traditional recipe calls for equal parts oil and flour. I like to add more flour and start off pretty thick. Start by letting the oil heat by itself. Once hot whisk in flour and you know the drill . Stir for ever!!! Using a flat bottom spoon or a high heat rubber spatula stir that roux!!!
3. I like to take my roux pretty dark and the darker you go the more you have to stir. Once the color is like a brown crayon I turn the heat up higher and add in the trinity. Cook until vegetables start to turn translucent. Then add garlic
4. Add in your chicken stock and a little water. Start “layering” your seasoning here. I used 1tbsp of Italian seasoning, 1-1/2 tbsp of Tony’s. 2 tsp black pepper and 1 tbsp granulated garlic. You can add what ever you like here. Remember this is just a start we’ll be checking and seasoning to taste as we go along
5. Once you have your stock and seasonings in, you want to add anything you’re using with a bone that you’re hoping to extract flavor from. I used a big ham bone and some smoked turkey necks. Let that come to a boil and let it roll for about 1 to 1-1/2 hours
6. In a separate pot with some oil added I like to get a good browning on all the meat I’m using. Let the pan and oil get hot before adding and be careful not to overcrowd the pan. This usually takes doing a few batches. Use a slotted spoon to remove and discard any left over grease. Deglaze that pan with all those brown bits stuck to the bottom and add that to your gumbo.
7. After cooking for that hour and some , add the cans of beans , chicken base, and add in all that meat you browned. Cook until turkeys are tender another 1-1/2 hours . With 1 hour left start tasting for seasoning and making adjustments to your liking.
8. Cook bacon separately in a pan starting on low eat so that we can render out the most fat. Eat the bacon cause I know you hungry by now. Reserve the fat.
9. Once all the meat is tender and it’s seasoned where you like turn off the fire and stir in bacon fat , green onions and parsley. Some people drop in a few raw eggs at this point and cover and let sit for 20 minutes.