Red Beans and Rice | Quick and Easy #onestopchop
Red beans and Rice. I'm from New York not New Orleans, so this is how I get down!
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Ingredients
1 lb or so dry red kidney beans
1 lb. Smoked Turkey wings
18 oz. Cajun andouille sausage
1 1/2 cups white rice, cooked
1 medium yellow onion, chopped
1 green bell pepper, chopped
3 ribs celery
6 cloves garlic
3 cups chicken broth
3 cups water
1 tsp garlic and herb seasoning
1 tsp chicken bouillon powder
1 1/2 tsp Cajun seasoning
Salt and pepper to taste
Creamy Louisiana Red Beans and Rice -The Best Version
For the printable full recipe and ingredient list:
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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
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The Cajun
Cooking With The Cajun
Chattanooga, TN, & NW Georgia, USA
#RedBeansandRice #CookingWithTheCajun #NewOrleansStyleRedBeansandRice
How to make New Orleans Red Beans & Rice | Let’s Go!
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How To Make Red Beans & Rice | Comfort Food Recipe #MrMakeItHappen
Red Beans & Rice is a dish that just screams comfort food to me! It's also massively underrated, in my opinion. It's been snowing more often than usual here in VA and this recipe certainly warmed me right up! Let's #MakeItHappen
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Shopping List:
1lb red beans
1 cup white rice
1 red and green bell pepper
2 stalks of celery
1 onion
1 lb andouille sausage
1 large smoked turkey leg or hamhock
1 tbsp cooking oil
dry oregano
1 tsp fresh diced thyme
smoked paprika
1 tsp better than bouillon chicken base
salt, pepper, garlic, onion powder, cayenne, cajun seasoning
3-4 cups chicken broth
green onion (garnish)
Directions:
Soak beans overnight in cold water (fridge).
In a medium sized pot add 2 cups water, cook rice according to package instructions; set aside.
Heat vegetable oil in a large Dutch oven over medium heat. Add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes. Add onion, bell pepper and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
Stir in tomato garlic and oregano, thyme, chicken base, smoked paprika, cajun seasoning.
Stir in red beans, chicken stock, andbay leaf. Season to taste. Add whole smoked turkey leg. Bring to a boil; cover, reduce heat and simmer for about 1 hour, stirring every 15 minutes. Uncover; continue to simmer until reduced, an additional 15-20 minutes.
Using a wooden spoon or potato masher, mash beans until slightly thickened, if desired; season with salt and pepper, to taste.
Serve immediately, topped with rice and garnished with green onion, if desired.
THE BEST RED BEANS AND RICE | QUICK AND EASY 30 MINUTE RECIPE | NO SOAKING
What if I told you that you can have the same authentic delicious flavor of Red Beans and Rice, but in less time and without the soaked bean hassle?? You can have it all with this 30 minute recipe of my red beans and rice. This one is a must try and makes the perfect weeknight meal!! Let me know what you think!
#redbeans #redbeansandrice #cajunstyleredbeans
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FULL LIST OF INGREDIENTS:
Serves: 4 Prep Time: 10 Mins Cook Time: 20 Mins
- 1 Lb Smoked Sausage, Cut into rounds.
- 2 to 3 Cans of RED Beans, 15-15.5oz (1 Drained, 1 Not Drained)
- 2.5 Cups Chicken Broth
- 1/2 Bell Pepper, Chopped ( I used 1/4 Red + 1/4 Green)
- 1/2 Cup Onion, Chopped
- 1/4 Cup Chopped Celery
- 1 Tsp Minced Garlic
- 1 to 2 Bay Leaves
- 1/4 Tsp Dried Thyme or 2 Sprigs of Fresh Thyme
- Pinch of Dried Oregano (Less than 1/4)
- 1 Tsp Better Than Bouillion Chicken Base OR Cajun Seasoning
- 1 Tsp Black Pepper
- 1/2 Tsp Cayenne Pepper
- 1 Tbsp Hot Sauce (optional)
- Scallions for Garnish