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.