Cajun Red Beans And Rice.....The Real Deal

[TNJAKE]

Delicious cook, Jake, and now I have to make some Andouille. Making me more work, bud lol. All crap aside, everything looks fantastic.

Appreciate it Doug. Get that sausage made and give this a try! Delicious

 

[SecondHandSmoker]

Jake, those beans are off the chain. Now I've got to make some this fall for sure.
Thanks for the recipe.

Stu

 

[TNJAKE]

Jake, those beans are off the chain. Now I've got to make some this fall for sure.
Thanks for the recipe.

Stu

They are delicious stu! Hope you'll give them a go

 

[SecondHandSmoker]

They are delicious stu! Hope you'll give them a go

I certainly will.

 

[gmc2003]

You hit that one out of the park Jake.

Point for sure
Chris

 

[BGKYSmoker]

Oooooooooh man that looks good.

Nicely done Jake.

 

[TNJAKE]

You hit that one out of the park Jake.

Point for sure
Chris

Thanks Chris. It hit the spot for sure

 

[TNJAKE]

Oooooooooh man that looks good.

Nicely done Jake.

Appreciate it Rick!

 

[sandyut]

Great work on this meal Jake! Looks spot on!

 

[TNJAKE]

Great work on this meal Jake! Looks spot on!

Thanks Dave!

 

[Displaced Texan]

I have made many a pot of red beans myself. First I heard of smashing some of them. After about 3 hours, for me they thicken up. That is when I add salt and start tasting. They get creamy on their own, but that has just been my experience.

 

[TNJAKE]

I have made many a pot of red beans myself. First I heard of smashing some of them. After about 3 hours, for me they thicken up. That is when I add salt and start tasting. They get creamy on their own, but that has just been my experience.

I assure you the smashing of the beans is a common thing. Also it's nothing to do really with thickening them up. The smash and the butter add creaminess to the dish

 

[normanaj]

Somehow I missed this,great post.

I will do this with one exception the sausage will be chourico.

 

[TNJAKE]

Somehow I missed this,great post.

I will do this with one exception the sausage will be chourico.

Thanks bud. Had to look that up. Portuguese chorizo. Looks like it will work wonderful as it's already commonly used in Portuguese red beans and rice. Very interesting. Please let me know how it turns out!

 

[Displaced Texan]

I assure you the smashing of the beans is a common thing. Also it's nothing to do really with thickening them up. The smash and the butter add creaminess to the dish

Not saying it isn't common. Merely saying I hadn't heard of it, and my parents grew up in Louisiana. Maybe they said to do that and I missed that part.

 

[Displaced Texan]

Well, whaddayaknow, my mom says she will do that if they don't look creamy enough. And, I misspoke above. When I sad thicken, that is what I liken to the beans becoming creamy.

 

[indaswamp]

Smashing the beans is how they do it in creole cooking....very common in New Orleans. Blue Runner Red Beans sells a 'Creole Cream Style New Orleans Spicy' that is just like the plate posted by Jake in this thread....

https://bluerunnerfoods.com/product/creole-cream-style-new-orleans-spicy-red-beans/

For canned beans, this is the Louisiana standard...and is made in my home town.

 

[Displaced Texan]

Smashing the beans is how they do it in creole cooking....very common in New Orleans. Blue Runner Red Beans sells a 'Creole Cream Style New Orleans Spicy' that is just like the plate posted by Jake in this thread....

https://bluerunnerfoods.com/product/creole-cream-style-new-orleans-spicy-red-beans/

For canned beans, this is the Louisiana standard...and is made in my home town.

Had many a can of Blue Runners as well.

 

[Cody_Mack]

I'm in! Our HEB has the Camellia red kidneys!

Rick

 

[TNJAKE]

I'm in! Our HEB has the Camellia red kidneys!

Rick

Do it! Lol