Mmm…Red Beans ‘n Rice

I’ve been wanting to make a mess of these ever since we got some tasso from that mail order outfit down in Louisiana.  I also received some dried red beans that were highly, and repeatedly, recommended.

I suppose everyone with  a Grandma from New Orleans has a secret family heirloom recipe for red beans and rice.  I’ve followed a couple that were subtly different but remained the same in essence:  Basic recipe is to sweat some of the trinity in bacon grease, add sausage/ham/chicken/some kind of meat to brown it some, then dump in some soaked beans and cover with stock or water.  The pot simmers for a few hours, spices are added, rice is cooked, onions are chopped and pretty soon you have a great dinner.

Today I printed out Emeril’s recipe and carried it to the kitchen.  I followed it pretty well with a few changes, nothing major. (Didn’t have enough celery so I chopped up some bok choy–don’t tell!)  Emeril calls for a ham hock, I used some sliced, smoked, ham diced into smallish cubes.  I sprinkled in some cayenne like the recipe said, and also sprinkled on some of the homemade Cajun seasoning I made up a while back from this recipe.

I used some Tabasco at the table over mine, and sprinkled on some extra creole seasoning and the result was pretty warm.  Mrs J’s portion was nearly too hot for her but she managed like a real trooper.


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6 thoughts on “Mmm…Red Beans ‘n Rice

  1. that looks grand

    bear with me, Jeffrey, i’m not ready to leave the topic of the biscuits

    when i told my daughter about your recipe i was reminded that the biscuits i had as a kid were made with Crisco due to butter rationing and scarcity during the war years / next : i added lime juice to a cup of half and half to make the “buttermilk’ for your recipe / commercial buttermilk is made of other substances therefore i curdle some milk when buttermilk is called for / my daughter suggested that i cd smooth over the top of the drop biscuits to give me the quality i preferred in a rolled out biscuit / i described the dough to her as so tender and fragile that i wondered if it would actually come together as a biscuit / it did !

    anyway one can just turn the bumpy topped biscuit over and put jam and what not on the smooth bottom side

    wait ! one more thing ! this is the first biscuit recipe in which one melts the butter then cools it a bit and adds to the cold buttermilk / what a fun thing this is to do / how much more straightforward than all that cutting in the butter, etc. / i will no doubt make another batch and see if i can knead the dough a bit so that i can pat it out and cut into rounds just to satisfy my curiosity

    okay, i’m done / beef broth (homemade) with biscuits for dinner / smile



  2. Thanks kuby2u!
    The slide show is just an option the WP gives you when you are loading pictures for a post. To upload images, click on the rectangle icon near the top of the “new post” page, just to the right of the line that begins “upload/insert”. On the flash page that results there is a “select files” button. Click that and it will take you to a page where you can select image files to upload. (I usually resize the images I want to upload to reduce the time it takes. I find that a file size of 1024 x 768 is perfect for this.) Hold down the ctrl button when you select to select a group, then click “open”–Word Press will start the upload. When it has uploaded everything and you have added titles or captions click “save changes”, the next screen page will have an “insert slideshow” button on the bottom. Note that the slide show will be inserted wherever you left the cursor in the edit post page.

    It becomes second nature after you’ve done it a few times-hope this helps!


  3. Katherine-
    Yay for those biscuits! I bet they could be molded rather than just dropped kerplop onto a baking tray. I bet you could smooth them over with a buttered spatula. The bumpy tops really don’t bother me because I almost always cut the biscuit in two and butter the inside.
    I almost never have buttermilk in the fridge so I am familiar with the acid into the dairy method of making homemade “buttermilk”. I’ve used lemon juice, white vinegar and cider vinegar before, they all work well and you can tailor the taste to the recipe a bit. Doesn’t even have to be half & half, I’ve used 2% milk to good effect.
    I know what you mean about the melted butter/cold buttermilk thing! How cool is that? LOL


  4. Jeffery, your willingness to take the time to help me with the slide show has made you a friend for life! So tell me, what kind of smoked sausage did you use in your red beans and rice?


  5. kuby2u–
    It was a pleasure, Miss or Madam, whatever the case might be! Were you able to make enough sense of the steps I outlined to make a side show happen?

    The sausage was this andouille recipe sausage.


    The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

    LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival every third weekend of October, in which a ceremonial queen is chosen as Miss Andouille. LaPlace is also the home to Jacobs Sausage & Bailey’s Sausage. Both are family owned businesses that have more than 100 years of documented sausage making. To this day, both families dispute the origin of the sausage and its true creator in modern form.



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