Traditional Louisiana Red Beans and Rice. Been studying. So one says just cook beans in water first then add seasonings then add meats. Some say all seasonings and meats in the pot at the beginning. Some say never salt the pot, the beans will be tough. Some say hogwash. Then there's andouille, ham hocks, tasso, ham bones, and strictly vegetarian. Thickening method, if needed, has its own fans too.
Found the Camellia red bean recipe. Looks solid. The simple bean isn't always simple.
Here's the recipe link
Hello from New Orleans....
First, anyone wanting to do Creole/Cajun cooking, to me the Bible cook book is:
Chef Paul Prudhomme's Louisiana Kitchen
This is his first cookbook...where he actually tells his seasoning mixes, etc. Only 2 caveats...
1. Watch the cayenne, I"m a spicy eating guy, but even "I" have to cut it in at least half...
2. Don't do a roux like he does....he tries hot and fast and I've invented new 4-letter words burning roux after roux after roux....do it slow and stir till it come to temp.
Other than that....everything great, including his Red Beans and Rice recipe...that I use as my guide.
I prefer to soak my beans overnight. I drain and throw out the soaking water.
I like to start in a large enameled cast iron pan stove top...I start with my oil, and then my sliced andouille sausage.
I let that render a good big and brown a little, then throw in my chopped trinity (celery, onions and bell peppers--I like to use red/orange to give dish color).
Once the veggies start to get soft, I add in my seasoning mix, to let that bloom in the oil/fat....then add in my beans and chicken stock (better than water)...I stir and let it come back up to a simmer.
Of late instead of stove top, I"ve experimented with putting a lid on and putting n the oven at about 300F or so....this seems to help keep from scorching the bottom if you forget awhile.
But the traditional way is stove top....keep an eye on it, stir....add water to keep it maybe 1/8-1/4" covered....and when beans get soft I mush some of them against the side with spoon, to help thicken the dish.
I adjust my seasonings with Tony Chacherie's Creole seasoning. Careful, this stuff is SALTY...so, use it instead of salt and you'll be fine.
Serve over rice....I also like to cook my rice in chicken stock...more flavor.
Anyway, I hope that helps....give this a look and I can't recommend that book enough for anyone wanting to learn to season LA foods....Paul started the Cajun craze back in the 80's for a reason...He was head chef at Commander's Palance and a chef at Mr. B's bistro before he opened his own famous place.
His later cookbooks directed you to buy and use his commercial packed seasoning blends...this book tells you what's in them.
His 2nd cookbook, the Family cookbook....was pretty good too. I used THAT one to teach myself how to do Turducken....and I was very successful BEFORE they had the internet and YouTube...so....
Anyway, Hope this helps a bit!!
cayenne
