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Creole Red Beans and Rice

FieldTheorist

FieldTheorist

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I like rice and beans, and this is a particularly good recipe. Sorry for the brevity, I already made a detailed post, but the forum decided to freeze when I tried to add a picture and ate my whole ****ing post.

Main Ingredients:
3 lbs dry red beans (Kidney or similar beans)
1 lbs sausage (cut up into coins)
3/4 lbs ham (cut up into cubes)
Smoked pork neck/shoulder/hock
1 large green bell pepper
1 large Spanish onion
3 stalks of celery
4 garlic cloves
~7 scallions/green onions
4 Tbs chopped parsley
2 bay leaves
4 Tbs tomato paste
2 Tbs apple cider vinegar (or white wine vinegar)

Cajun/Creole Seasonings: (these are all approximate, I only eye ball spices)
Salt to taste
2.5 tsp sweet paprika
1.5 tsp black pepper
3/4 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 celery salt
1/2 tsp cayenne pepper (or to taste)
3/4 tsp cumin (not traditional, my preference)


Let the beans soak over night. Boil the beans in water for two hours with a lid, make sure they're covered by at least two inches of water at all times; chop up all of the vegetables. Saute the Spanish onions, celery, bell pepper, and garlic for 10 min; fry the sausage coins. After the beans have boiled for two hours, add in the chopped ham, bay leaves, smoked pork product, all of the spices, and the sauteed vegetables (leave the others out for now). Simmer for another two hours. Remove smoked pork product, then add in the parsley, chopped scallion bottoms, tomato paste (stir in well), and sausage coins. Let it simmer another hour (5 hours total). Remove bay leaves, add in the vinegar. Stir well, use a potato masher if the beans are not creamy enough. If for some reason the beans aren't very soft (they should be), continue to simmer them until they are.

Serve over rice (long grain is traditional, I prefer short grain), garnish with scallion tops (the green part, finely chopped) and Louisiana hot sauce (I like Trappey's). It should look something like this (minus the sausage on the side):

redbeans.jpg
 
Last edited:
FieldTheorist said:
I like rice and beans, and this is a particularly good recipe. Sorry for the brevity, I already made a detailed post, but the forum decided to freeze when I tried to add a picture and ate my whole ****ing post.

Main Ingredients:
3 lbs dry red beans (Kidney or similar beans)
1 lbs sausage (cut up into coins)
3/4 lbs ham (cut up into cubes)
Smoked pork neck/shoulder/hock
1 large green bell pepper
1 large Spanish onion
3 stalks of celery
4 garlic cloves
~7 scallions/green onions
4 Tbs chopped parsley
2 bay leaves
4 Tbs tomato paste
2 Tbs apple cider vinegar (or white wine vinegar)

Cajun/Creole Seasonings: (these are all approximate, I only eye ball spices)
Salt to taste
2.5 tsp sweet paprika
1.5 tsp black pepper
3/4 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 celery salt
1/2 tsp cayenne pepper (or to taste)
3/4 tsp cumin (not traditional, my preference)


Let the beans soak over night. Boil the beans in water for two hours with a lid, make sure they're covered by at least two inches of water at all times; chop up all of the vegetables. Saute the Spanish onions, celery, bell pepper, and garlic for 10 min; fry the sausage coins. After the beans have boiled for two hours, add in the chopped ham, bay leaves, smoked pork product, all of the spices, and the sauteed vegetables (leave the others out for now). Simmer for another two hours. Remove smoked pork product, then add in the parsley, chopped scallion bottoms, tomato paste (stir in well), and sausage coins. Let it simmer another hour (5 hours total). Remove bay leaves, add in the vinegar. Stir well, use a potato masher if the beans are not creamy enough. If for some reason the beans aren't very soft (they should be), continue to simmer them until they are.

Serve over rice (long grain is traditional, I prefer short grain), garnish with scallion tops (the green part, finely chopped) and Louisiana hot sauce (I like Trappey's). It should look something like this (minus the sausage on the side):

View attachment 67198465
Click to expand...

Now we are talking, I love Cajun/Creole food. Unfortunately here you have to make it yourself.
That bland pallets of people here... restaurant who try to open here never last if they. There was a great little restaurant that made red beans and rice, jambalaya, gumbo, chicken or shrimp etoufe , shrimp creole. I was so sad when they had to close.
I think the cumin is a good add. are you particular about using andouille ? I don't mind Italian sausage cut like that (coin/medallion) in these dishes. it brings some spice.
 
Its recipes like this that look "simple" that are easy to screw up.

Looks dang good!
 
Ive been trying to get the recipe for my friend's Brazilian bean stew for months now and the bastard still hasnt given it to me. :mad:
 
That is a good recipe. I make it quite often and my recipe is almost identical. I have the same problem where I live. Everything is as spicy as baby food. I have even bought jalapeno peppers that were so mild I could rub my eyes after preparing them. I had to spice it up with some Cayenne pepper. The nice thing about a lot of creole food is you can play around with the ingredients and still have a great meal. A meal you have a hard time finding in local restaurants in the NE. My gumbo is all seafood some times and other times I go with the smoked andouille sausage and chicken. The real secret like anything else is making it from scratch. It takes some time and I usually make a lot and freeze individual containers for a quick lunch.
 
PoS said:
Ive been trying to get the recipe for my friend's Brazilian bean stew for months now and the bastard still hasnt given it to me. :mad:
Click to expand...

Some people can make great food but have trouble writing it down without forgetting crucial steps. I have that problem. There are so many things that you do automatically but do not think of when writing a recipe. Plus there are so many variables that can only be learned by working side by side with someone. I am constantly turning the heat up and down and adding things in a particular sequence and at a particular time adjusting heat or even pulling the pan form the burner. I could never put it to words. Too many variables from the heat to the size of pieces, quantity, and different cooking times.Your best bet is to go over and help him make it one time. you might be surprised of all the little tricks that make the difference between OK and a great meal. If you do get it post it. I love trying new things.
 
EDIT: Everyone, in my hurry to finish off the recipe a second time, I forgot a very, very important spice:

1 tsp of thyme

I prefer fresh, but dried will do, too.
 
this thread is making me hungry!
 
SocialD said:
Now we are talking, I love Cajun/Creole food. Unfortunately here you have to make it yourself.
That bland pallets of people here... restaurant who try to open here never last if they. There was a great little restaurant that made red beans and rice, jambalaya, gumbo, chicken or shrimp etoufe , shrimp creole. I was so sad when they had to close.
I think the cumin is a good add. are you particular about using andouille ? I don't mind Italian sausage cut like that (coin/medallion) in these dishes. it brings some spice.
Click to expand...

Yes, I use any smoked sausage. Personally, I would never use Italian and neither would Cajun's. A smoked sausage (there's probably better, but depending on where you are, Johnsonville or similar will work in a pinch, but if you can find a butcher that makes their own Andouille or smoked sausage, that'll work better). They make a smoked green onion sausage in Louisiana. One of the many reasons I wish I lived in Louisiana.

Yeah, there's one restaurant around where I live that does Cajun/Creole. It's not bad, but honestly I make it better. It's hard to make quality Cajun/Creole food in a restaurant setting where pinching corners to save time and keep the business profitable is necessary. I made shrimp etouffee once, but I prefer gumbo. It's definitely good though, I recommend a shrimp base (minor's makes one, haven't gotten a chance to use it yet, you can only buy it online).

PIPEWRENCH said:
That is a good recipe. I make it quite often and my recipe is almost identical. I have the same problem where I live. Everything is as spicy as baby food. I have even bought jalapeno peppers that were so mild I could rub my eyes after preparing them. I had to spice it up with some Cayenne pepper. The nice thing about a lot of creole food is you can play around with the ingredients and still have a great meal. A meal you have a hard time finding in local restaurants in the NE. My gumbo is all seafood some times and other times I go with the smoked andouille sausage and chicken.
Click to expand...

Yeah, I'm in a city where spicy food is well-liked, I can get some spicy peppers. But that's for chili. Cajun food rarely uses hot fresh peppers, the peppers are usually bell peppers (usually green or else mixed with some red, orange, or yellow peppers. Personally, after trying different combinations, I stick to straight green bell pepper.)

When I make gumbo, I rarely make seafood gumbo (It's extremely expensive). I usually make chicken, sausage, and shrimp gumbo.


The real secret like anything else is making it from scratch. It takes some time and I usually make a lot and freeze individual containers for a quick lunch.
Click to expand...

Yes and yes. It freezes extremely well (Both beans and rice, gumbo, etc).
 
PIPEWRENCH said:
Some people can make great food but have trouble writing it down without forgetting crucial steps. I have that problem. There are so many things that you do automatically but do not think of when writing a recipe. Plus there are so many variables that can only be learned by working side by side with someone. I am constantly turning the heat up and down and adding things in a particular sequence and at a particular time adjusting heat or even pulling the pan form the burner. I could never put it to words. Too many variables from the heat to the size of pieces, quantity, and different cooking times.Your best bet is to go over and help him make it one time. you might be surprised of all the little tricks that make the difference between OK and a great meal. If you do get it post it. I love trying new things.
Click to expand...
I have a nephew, who is a good chief, but could not write down his recipes.
I had an gopro knockoff camera, I gave him to record himself cooking,
The effort to say out loud each step is fairly easy.
I have not spoken to him, I hope it works.
 
Yummmy...red beans and rice.

There was a great Dominican place near Macy's in the City that used to make the very best...and served 'em with roast pork. I was a regular...and the guy always knew to give me several pieces of the roast skin...which I love. They had condiments to make it spicy...but had to keep it down or go out of business.

I modify every recipe I get...but I'll give yours a try.

One thing...its gonna make me fart a lot. But at my age, water makes me fart a lot. Somebody gotta invent a way to make farts stink just a little less...even if you eat Creole style!
 
FieldTheorist said:
Yes, I use any smoked sausage. Personally, I would never use Italian and neither would Cajun's. A smoked sausage (there's probably better, but depending on where you are, Johnsonville or similar will work in a pinch, but if you can find a butcher that makes their own Andouille or smoked sausage, that'll work better). They make a smoked green onion sausage in Louisiana. One of the many reasons I wish I lived in Louisiana.

Yeah, there's one restaurant around where I live that does Cajun/Creole. It's not bad, but honestly I make it better. It's hard to make quality Cajun/Creole food in a restaurant setting where pinching corners to save time and keep the business profitable is necessary. I made shrimp etouffee once, but I prefer gumbo. It's definitely good though, I recommend a shrimp base (minor's makes one, haven't gotten a chance to use it yet, you can only buy it online).



Yeah, I'm in a city where spicy food is well-liked, I can get some spicy peppers. But that's for chili. Cajun food rarely uses hot fresh peppers, the peppers are usually bell peppers (usually green or else mixed with some red, orange, or yellow peppers. Personally, after trying different combinations, I stick to straight green bell pepper.)

When I make gumbo, I rarely make seafood gumbo (It's extremely expensive). I usually make chicken, sausage, and shrimp gumbo.




Yes and yes. It freezes extremely well (Both beans and rice, gumbo, etc).
Click to expand...


I guess its just the Italian in me that tends to like Italian sausage. Also most of the local owned sausage makers are Italian families. However the last time I made Jambalaya I did use the Johnsonville sausage you mentioned.
I agree on the bell peppers you were mentioning. For this type of food green bell peppers. I do like the dutch yellow and orange bell peppers but but only when I make like kabobs.
 
SocialD said:
I guess its just the Italian in me that tends to like Italian sausage. Also most of the local owned sausage makers are Italian families. However the last time I made Jambalaya I did use the Johnsonville sausage you mentioned.
I agree on the bell peppers you were mentioning. For this type of food green bell peppers. I do like the dutch yellow and orange bell peppers but but only when I make like kabobs.
Click to expand...

Yeah, if you can get a smoked sausage with no fennel from your butcher shop, it'd probably work pretty well. Yeah, I don't mass manufactured products usually, but it works in a pinch.

I love peppers, man. I like the Cajun combination of bell peppers and paprika/cayenne pepper. It gives dishes a great flavor. In Mexican food, I love lots of Jalapenos... Those are just great.
 
FieldTheorist said:
I like rice and beans, and this is a particularly good recipe. Sorry for the brevity, I already made a detailed post, but the forum decided to freeze when I tried to add a picture and ate my whole ****ing post.

Main Ingredients:
3 lbs dry red beans (Kidney or similar beans)
1 lbs sausage (cut up into coins)
3/4 lbs ham (cut up into cubes)
Smoked pork neck/shoulder/hock
1 large green bell pepper
1 large Spanish onion
3 stalks of celery
4 garlic cloves
~7 scallions/green onions
4 Tbs chopped parsley
2 bay leaves
4 Tbs tomato paste
2 Tbs apple cider vinegar (or white wine vinegar)

Cajun/Creole Seasonings: (these are all approximate, I only eye ball spices)
Salt to taste
2.5 tsp sweet paprika
1.5 tsp black pepper
3/4 tsp oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 celery salt
1/2 tsp cayenne pepper (or to taste)
3/4 tsp cumin (not traditional, my preference)


Let the beans soak over night. Boil the beans in water for two hours with a lid, make sure they're covered by at least two inches of water at all times; chop up all of the vegetables. Saute the Spanish onions, celery, bell pepper, and garlic for 10 min; fry the sausage coins. After the beans have boiled for two hours, add in the chopped ham, bay leaves, smoked pork product, all of the spices, and the sauteed vegetables (leave the others out for now). Simmer for another two hours. Remove smoked pork product, then add in the parsley, chopped scallion bottoms, tomato paste (stir in well), and sausage coins. Let it simmer another hour (5 hours total). Remove bay leaves, add in the vinegar. Stir well, use a potato masher if the beans are not creamy enough. If for some reason the beans aren't very soft (they should be), continue to simmer them until they are.

Serve over rice (long grain is traditional, I prefer short grain), garnish with scallion tops (the green part, finely chopped) and Louisiana hot sauce (I like Trappey's). It should look something like this (minus the sausage on the side):

View attachment 67198465
Click to expand...

 
FieldTheorist said:
Yeah, if you can get a smoked sausage with no fennel from your butcher shop, it'd probably work pretty well. Yeah, I don't mass manufactured products usually, but it works in a pinch.

I love peppers, man. I like the Cajun combination of bell peppers and paprika/cayenne pepper. It gives dishes a great flavor. In Mexican food, I love lots of Jalapenos... Those are just great.
Click to expand...

I happen to like fennel seeds...and actually add some to almost every sausage and pepper sandwich I make.

But this brings to mind that you can uncase almost every sausage and mix in ingredients you like. I often finely chop bell peppers and onions and add them to the uncased sausage. Gives a great flavor. I do that same thing with chopped meat for hamburgers...mix chopped bell pepper and onion (and often some barbecue sauce) into the meat before forming patties.
 
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