The Magic of Chef Paul - Red Beans & Rice

[cousinyak]

Chef Paul Prudhomme is a genius, Period! I would truely love to shake is hand..

[carlalayne]

How do you get the starch "out the beans?"

[afterapplepicking]

@carlalayne Soak them in water overnight.

Same as the Cubans do with their black beans for their black beans and rice.

[TheLouizianaWildman]

The holy trinity seasoning is the secret. . . . mey yeah pad-nuh!

[cousinyak]

@TheLouizianaWildman Let's let the cat out of the bag.. Vegetable trinity. Chopped celery, onions, and green bell peppers. The seasoning trinity. Ground cayenne, white pepper, and black pepper..

[LiveOakOkie]

Some of you cajun cooks post and tell how to get the starch out of the beans and what that means. Thanks

[pdeardorff]

@LiveOakOkie What Chef Paul is saying is to cook the beans long enough that they begin to break down and the now soft insides of the beans begin to flow into the broth you are cooking them in. The starch from the insides of the beans thicken the broth while taking on the complex flavors in the broth. (Tasso, onion, garlic, bell pepper, celery, andouille sausage, pepper, etc)

[MustGrill]

This is without a doubt one of the top cajun chefs on this cayanne soaked planet.

I have posted a video about one of his book named the Louisiana kitchen cookbook

Which I have had since 1984. Take a look, it a great book. watch?v=A5ZJj337fow

cut and paste in the youtube search.

[RCK502]

Wow, I have not seen him in years. Hes lost weight!

[monalisa233]

he is the best chef ever.........I love his Jambalaya

[kelligrieger]

I loove red beans..mm mm mmm!

[dj504dj]

@Patrickphx11 one thing i have learned from cooking over the years, esp in Louisiana, is that there is no one right way to do almost anything. i grew up in metairie and my mom has cooked red beans&rice every monday as long as i can remember. it always had pickled pork and smoked sausage in it. think of how many different types of gumbo there are or red jambalaya vs brown (creole vs cajun). that doesn't mean that there aren't rules that shouldn't be broken: you cant make a poboy on a burger bun.

[TheVittleVlog]

He's the man....

[thedoors360]

toss in some ramen noodles u got a meal

[senorchipotle]

what? i don't know about you, but my maw maw always started red beans and rice with three strips of bacon in the bottom of the pot. always.

[iaintnocommie]

This guy is a food God!

[poppalarge68]

I dig Chef Paul...

[tsckewl]

Hey! It's Dom Deluise!

[hwiseman1]

@tsckewl

I've watched him for years and knew he looked like somebody else famous. You got it!!!

[stndrds79]

@tsckewl lol

[TheChangeling9]

NEEDS MOAR PICKLED PORK

[IslenoGutierrez]

My mama always put pickled pork in red beans and rice. That's what goes in red beans. I've seen tasso put into red beans, but it's not as common as pickled pork and smoked sausage. I'm from metro New Orleans.

[hiphaup]

Yeah, it sounded good, but the "how to" was missing. What spices exactly? When do you put them in? How do you get the starch out of the beans since you cooked them already? Lots missing from this video that we need.

[bluetickrunner]

chef paul what kind of spices do you use and what is the ratio of the recipie, i think we will be eatin aalot of beans real soon so please do tell.

[dj504dj]

@bluetickrunner i think the common ratio is 1 lb (16 oz) of beans to 2 cups of veggies, and about 8-10 cups of water/broth. season to taste. if you really want to know you should buy his cook book.