Red Beans and Rice Recipes

[HawgWild]

Anyone got one to share?

TIA

[Boarcephus]

A year or so ago I pulled one off the Food Network from Emeril Lagasse that I modified that is great.  I'll post it tomorrow.   It's time consuming but good complete with mashing the beans against the side of the pot and using tasso. 

[DeltaBoy]

I buy the Zatarain's one in the box add a dash of Tony Chanches and 2 links of Cajun Holler Sausages.  Cook and eat.

[jacobp]

I'll side with Boarcephus on this one. I pulled Emeril's recipe years ago. A couple tweaks along the way and its good stuff
http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

Start with that. Its an excellent recipe

[GreenwayTigerHog]

I throw a couple of 16 oz cans of Hunts diced tomatoes, 2 cans of red beans or 1 each of red & black, some Tony Cs or whatever cajun type spice I have and a package of King Cotton cajun sausage in a skillet & let it simmer for 30 minutes or so and put over white rice.  Maybe not authentic cajun red beans & rice but everyone that has ever had it loved it.  Usually some corn bread on the side. 

[jacobp]

Oh I'd eat that and like it. It ain't exactly traditional red beans and rice, but it beats anything you buy out of a box.

[GreenwayTigerHog]

Yeah I'm sure if a real cajun saw me whoop that up and call it cajun style he would curb stomp me into a greasy spot.

[dhornjr1]

People might get tired of Emeril's schtick, but he knows his stuff. I have used his Cornbread Dressing with Andouille Sausage recipe for Thanksgiving and Christmas for years.  Like you guys, I tweak it a little bit, but my family wolfs it down.

http://www.foodnetwork.com/recipes/emeril-lagasse/cornbread-and-andouille-dressing-recipe/index.html

[Boarcephus]

I'll side with Boarcephus on this one. I pulled Emeril's recipe years ago. A couple tweaks along the way and its good stuff
http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html



Start with that. Its an excellent recipe

That's exactly the one I use.  I make some changes to it like I'll use a pound of ham and not the ham hock, 8 cups of chicken broth instead of 10, etc but has turned out great.  One tip I learned because I screwed up on the first time is when you bring your beans to a simmer, take the lid off the pot.  You need to cook off some of the broth and if the lid stays on the beans are too soupy.  Richard's Meat Market sells the tasso.

[DeltaBoy]

I will give the homemade one a try but we use the Zats because I can walk in the house and have it on the table in 30 minutes and enjoy a hot good family meal.

[Rockpig5]

I wish!! I'll keep checking back for others though....

[Boarcephus]

I will give the homemade one a try but we use the Zats because I can walk in the house and have it on the table in 30 minutes and enjoy a hot good family meal.

Zatarain's is tough to beat and like you said, 30 minutes and you're eating.   When winter gets here, it's nasty outside and you've got the time you ought to try this.  Just soak the beans overnight and jump into the next day but it takes about 3 hours to finish them.  This recipe is better than the box, makes a lot more but is time consuming to say the least.

[DeltaBoy]

Zatarain's is tough to beat and like you said, 30 minutes and you're eating.   When winter gets here, it's nasty outside and you've got the time you ought to try this.  Just soak the beans overnight and jump into the next day but it takes about 3 hours to finish them.  This recipe is better than the box, makes a lot more but is time consuming to say the least.

Thanks Boar I also Dr up the Zats with Tony C 's and some good Cajun Sausage.

Brown the Sausage and put the drippings in the pot.  a teaspoon of Tony C's in the pot cut the sausage in 1 inch sections and into the pot then bring to a boil and add the box and in 30 minutes your set.

[old hog]

Thanks Boar I also Dr up the Zats with Tony C 's and some good Cajun Sausage.

Brown the Sausage and put the drippings in the pot.  a teaspoon of Tony C's in the pot cut the sausage in 1 inch sections and into the pot then bring to a boil and add the box and in 30 minutes your set.

Do this myself, and really love it. Kids love it although the wife does not like red beans for some reason. But that is ok, just means more for the rest of us.

[DeltaBoy]

My wife is a native Texan and in her family Red Beans and Rice is a Regular Family Dish.   We make the Homemade kind in the Winter time and during the School breaks when life is slower.

[Boarcephus]

I buy the Zatarain's one in the box add a dash of Tony Chanches and 2 links of Cajun Holler Sausages.  Cook and eat.

Speaking of Zatarain's, have you tried their Yellow Rice?  That stuff is great.  Find it in the same section you get their RB&R, etc.

[Big Papa Satan]

When I don't have the time I use the Zatarain's box stuff, but when I do it's dried red beans, diced bell peppers (red, yellow, orange, depending on if I want it to have some color), green onions, reduced amount of regular onion, bay leaf, ham (or the hock if I have one), kielbasa, chicken broth, and different kinds of seasonings.

Ever use this in your recipe?



I love the stuff.

[Boarcephus]

When I don't have the time I use the Zatarain's box stuff, but when I do it's dried red beans, diced bell peppers (red, yellow, orange, depending on if I want it to have some color), green onions, reduced amount of regular onion, bay leaf, ham (or the hock if I have one), kielbasa, chicken broth, and different kinds of seasonings.

Ever use this in your recipe?



I love the stuff.

What the hell, no celery? 

When it comes to the andouille, I'm stuck with what I can scrounge up and pickings are slim in nw Arkansas.  I picked up some Manda in TX when we visited grandkids and a girl I worked with brought me some back from Lake Providence on here way back from Gulf Shores.

[Big Papa Satan]

What the hell, no celery? 

Forgot about that.  I'm not a big fan of the stuff, though.

[Boarcephus]

Forgot about that.  I'm not a big fan of the stuff, though.

just messing with you. \

The only time I use celery is when I go the cajun route.

[HawgWild]

I'll side with Boarcephus on this one. I pulled Emeril's recipe years ago. A couple tweaks along the way and its good stuff
http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html

Start with that. Its an excellent recipe

Thanks, I think I will. I soaked the beans last night and will cook this up tonight.

[Boarcephus]

Thanks, I think I will. I soaked the beans last night and will cook this up tonight.

Did you get the Camilla Red Beans?

[Jackrabbit Hog]

I confess I use the boxed Zatarans, but I dress it up with a bit of tabasco and salsa (yes, salsa) as it is boiling.  Gives it an extra kick.  Also, I will cut a couple of links of Johnsonville Andouille sausage in half (from end to end), grill them, and then add them about 5 minutes before taking it all off the stove.

Good eatin' for cheap.

[old hog]

I confess I use the boxed Zatarans, but I dress it up with a bit of tabasco and salsa (yes, salsa) as it is boiling.  Gives it an extra kick.  Also, I will cut a couple of links of Johnsonville Andouille sausage in half (from end to end), grill them, and then add them about 5 minutes before taking it all off the stove.

Good eatin' for cheap.

Never thought of putting salsa in there. Will have to try it. Instead of Tabasco, I use Sriracha red rooster sauce. Love the flavor of it.

[DeltaBoy]

Sorry Boar I hate yellow rice.  But the Wife and daughter love it and make it as a side dish for
Chicken.

[HawgWild]

Definitely a red beans and rice kinda day. Going to fix a pot.

[bigstyx]

Maudie's Seafood Market in Fayetteville sells 3 kinds of andouille (Manda and 2 others), but it's all pretty pricey there. Used to get King Cotton in NWA, but haven't seen it lately. Is anyone finding it up here anywhere?

[Big Papa Satan]

About a week ago I cooked a pot of red beans and rice using a recipe that Oklahoma Joe's restaurant in Kansas City uses.

Recipe Link

It was decent, nothing spectacular.  A little too salty.

[Boarcephus]

Maudie's Seafood Market in Fayetteville sells 3 kinds of andouille (Manda and 2 others), but it's all pretty pricey there. Used to get King Cotton in NWA, but haven't seen it lately. Is anyone finding it up here anywhere?

What do they charge for the Manda at Maudies?  My daughter-in-law fixed me up with Manda over the Christmas holidays when they brought the grandkids up.  They have access to Manda in east Tx and bought up all the store had and brought it to me.  It's $3 a package down there.  We're heading back to Sandestin in April and I'll stock up on it when we pass through Lake Providence.  I'll pick up about a dozen packages and be good to go.

[DeltaBoy]

We got Cajun Hollar brand at our HEB it is pretty good. 

[DeltaBoy]

Bump it time for this great dish again.   It good when it is COLD!

[HawgWild]

I'm thinking it's a red beans and rice kinda day.

[Boarcephus]

Getting the time of year for the foods like this.  Made gumbo Sunday.  Backed off the chicken broth a little because it had the texture I was looking for.  Ate it Monday at work and it was, for lack of better words, a little intense.  So Monday night I steamed some Dungenous Crabs and I'd flavored the water with Zatarains Pro Boil.  Those were great and I had the water left over with all the seasoning in it.  I warmed up my gumbo and thinned it down with the broth I had left over from the crab boil and I need to remember that.  darned good gumbo!

[pigture perfect]

I have a good recipe for Rice and beans. It starts with using Coconut milk. It's a caribean thing.

[DeltaBoy]

Red Beans and Rice is just a little taste of heaven during the cold weather.