I've been searching for a really good red beans & rice recipe and yours was exactly how I remember my mother cooking it when I was a child. We just finished eating and every bowl was "licked" clean. Cornbread, rice, and the beans were perfect. I made mine more spicy (one Harbanero, one red chile, and lots of hot sauce. My husband is a chef and we own a popular restaurant. How much do you want to bet my (our) recipe ends up on his menu... Thanks!!!
@AlbertaJarane I am glad they turned out right for you and you and your family enjoyed them. I think that was one of the nicest compliments Ii have ever received. Thanks so much.
This is just like my father's red beans and rice! He's from Monroe! He passed away, but I still cook red beans and rice as a regular staple in my household. Thank you for this recipe!
Making this today. I don't have all the ingredients on hand, so I am making it as close as I can to yours with what I have. Have a great holiday season!
@rosemarie443 YEP, I ADD ONIONS AND BELL PEPPER AND GARLIC--AND WE SOAK `EM SO THEY COOK FASTER , THAN JOOST OUTA THE BAG....NOW CORNBREAD? NOPE NOT IN La.---WE DO FRENCH BREAD INSTEAD...AND FOR BUTTERMILK---WAAS DAT? ME ,I SLICE JALAPENOS AND LOTS OF `EM TOO...JUST SO I DON` FALL ASLEEP WHEN I WOOF DOWN THE BEANS. CRYSTAL HOT SAUCE IS MADE IN N`AWLINS AND ME---I NEVER HEARD OF THAT SUNSHINE STUFF!
@BRICKHARRELL007 well they really do not cook faster, but soaking them takes out some of the vitiam B which gives you gas if you are low on your vitamin b's. now if you have never had good cornbread and buttermilk you have missed a good meal. i have a good friend that loves to soak his cornbread in the buttermilk. french bread is a little to hard for beans, but i know that you people like it that way, bkut sometime when you have nothing else to do, try some cornbrean soaked in the bean broth
@BRICKHARRELL007 wll sir buttermilk used to be a very good drink, now the commercial stuff is not as good as what my grandmother and i used to make. you take a churn and fill it with butter off the top of whole milk, and then you churn it until it becomes butter, and what was left in the jar was called buttermilk and it had bits of buitter in it and was very good i used to drink it with salt and pepper really good living. haven't had good buttermild for a long time
well cajin sunshine is a hot sauce that is make in LA. it is not hot hot, but has a very good taste, i used to like a lot of hot food, but my stomach does not now. and this cajin sunshine is really good, it has flavor with out burning your mouth or stomach. you see if you can find a bottle of it, and just try it, you know that you stomach is not going to last foreverLOL
@rosemarie443 I wonder what people would think if they passed by my window & saw ME drinking Buttermilk? With a name like mine, I`ve got a REPUTATION to live up to, YA KNOW! One time when I was married, my wife tried to talk me into sitting at a Open Air Coffee shop near the River Walk in New Orleans & sip some Artsy-Fartsy Sissy-Ass Flavored Coffee. So I said, I`ll be down the street sippin` beer & spittin` on the floor & that was the end of that conversation! Which State do you live in?
@BRICKHARRELL007 they probably would not think to much about it, at our house we go thru about 4 gallons of milk a week, and some buttermilk. it goes good with beans. well when u get older sometimes the reputation has to be toned down a littleLOL. the last time that i bought cajun sunshine i had to order it over the intermet becaue the stores around here wanted to stop carrying it. but since i complained the one store is stocking it again. it is on the shelf by lousiana hot sauce at my grocery.
@BRICKHARRELL007 In New Orleans, that way is also done. Soak 'em overnight and cook 'em in a slow cooker. But we also do 'em in pots too. You can use andouille or smoked sausage. But red beans are not meant to be spicy, unlike most Louisiana food. It is meant to be more mild, then the person would add hot sauce or pepper juice to it at the table.
wow, wonderfull to see the surinamese slavekitchen in effect up in USA south. Instead of the kidney beans we use brown beans... I knowTrinidad has this samekitchen and cookin ..so cool and yumyum tasty ;)
chef, looks fantastic! I made a poor boys version today with no meat, just cooked the vegs in bacon drippings. still tuned out wonderful. would love to see you make black eyed peas.
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louisiana, crystal are garbage. the real deal is a jack daniel's bottle full of bouquet peppers, canned with a handful of cayenne, then sat on a shelf for 1-2 years. btw, biloxi is the original creole hub. new orleans is hyped BS.
@finitenoir Hey Bro, I prefer a Jim Beam Bottle cause I am from the south and Poor!!! I agree, stuff some good garden stuff in a bottle with some vinegar and its gonna turn out fine. As far as the Biloxi /New Orleans crap, I dont know. What I do know is that if you had heart felt feelings about Biloxi you would have capitalized your great city. BTW yall got the hammer of Katrina and I feel for you like no other. No one outside this area knows what a 20 foot tidal surge is.This is about cooking!!
@finitenoir When you have a cooking channel, I wont watch because if you were any good you would already have a channel!!!!! Its not New Orleans, its Cajun and Creole, its people making great food from the land, the land owner, from what God gave them!!!!
@gastonlang wow. that was tongue in cheek, brother, c'mon. You know you're in the culture if you put salt in your chicory coffee... invariably, when i travel, people assume i'm from new orleans, b/c they have NO idea that the same culture extends from mobile to (prob make a few enemies here) maybe port arthur(?). it's more the public's active dismissal of mississippi that irritates me. i personally love new orleans. :)
@finitenoir Salt in chicory coffee? I'm born and raised in New Orleans and never heard of that. Sugar and cream is common. Also, I don't believe that New Orleans culture is what is found in Mobile or Port Arthur. I can go to Lafayette, La. and find something somewhat different than found in New Orleans. You not gonna find a hot sausage on French dressed in Port Arthur or Mobile like talking about it. You can't even find the bread outside of Louisiana, lol.
@finitenoir everybody knows that you put a pinch of salt in your chicory coffee. when i was in hte military, everyone thought that i was from NO, too.
@finitenoir New Orleans is where Creole culture is from, not Biloxi. Just because some White Creoles may have lived in Biloxi, doesn't make it the place where the Creole culture was created. New Orleans is the real Creole capital, not Biloxi. Sorry for your bitterness. Crystal and Louisiana are not garbage. They are premium products that are regularly used in Louisiana with great flavor. You seem biased.
@IslenoGutierrez Nope, just read history books. Biloxi Bay was where the original colony was, prior to their exploring the coast and finding NO. Feel free to check the facts.
@finitenoir New Orleans is the Creole hub, not Biloxi. We made Creole what it is. A great culture. Creole is New Orleans, not Biloxi. Creole culture was created in New Orleans, not Biloxi. Biloxi may have been the first French settlement, but a few years later, New Orleans came to be and was the birth place of Creole culture. That's a fact. French + Spanish + New Orleans = Creole.
@IslenoGutierrez first off you do not know where the real Cajuns came from. and french+spanish+neworleans does not =creaole. do you really know what a creaole is??? and do you really know what a cajun is??? LOL i think not.
@rosemarie443 Of course I know what Creole is. I am one. I am of Spanish and French descent from New Orleans. The culture of New Orleans is Creole. Creole culture is just a culture of many influences which is the culture of New Orleans. Creole culture was originally city French and Spanish, but today is a mix of French, Spanish, Italian, German, African, Irish, Caribbean and sprinkles of Amerindian. Cajun culture is from French Acadians mixed with German, sprinkled with Amerindian culture.
@rosemarie443 Now Creoles on the other hand, are not one race of people like the Cajuns are Whites. Creoles can either be Whites or mixed race Mulatto Blacks. The original Creoles of Louisiana were located in the French Quarter of New Orleans and were Whites of French and Spanish descent. Later on, because of sexual relations between White Creoles and Black women, mixed race Creoles came along. Most Creoles are not French and Black. More Creoles are Whites. Mixed race ones just got popular.
@rosemarie443 Most Creoles are not mixed race. Mixed race Creoles have gotten more media coverage. Whites of the New Orleans area of French/Spanish heritages are Creoles. There are more Whites of French and/or Spanish heritage in the New Orleans area than mixed race people in the New Orleans area. Creoles come from New Orleans. Cajuns come from present day Nova Scotia. I am a White Creole, but I do have some Cajun ancestry too. I know a real Cajun too, my great grandma is one from Larose, La..
@IslenoGutierrez yes all creaoles are a mixed race. i have creole friends and i have cajun friends and i like both of them, so don't give me a raft of crap
@rosemarie443 I'm sorry, but all Creoles are NOT mixed race. There are many White Creoles in New Orleans. Go look up Creoles, you will see there are White Creoles and mixed race Creoles. The original Creoles in Louisiana were White, not mixed race. Please educate yourself before you make ignorant statements. Just because you have mixed race Creole friends, don't make it look like White Creoles don't exist. The White people of New Orleans of French/Spanish heritage are White Creoles. Meh!
@rosemarie443 Dude, I was born and raised in New Orleans, La. I live the Creole culture everyday. I see the people of the New Orleans area. You want an example of a White Creole person known as French Creoles? How about New Orleans Mayor Mitch Landrieu, he's pretty famous in Louisiana. The White people of the New Orleans area with French and Spanish surnames are White Creoles, whom are known as French Creoles. Go read up man.
@IslenoGutierrez 1 i am not a dude. 2 i have several friends that are creole and cajun, yes there are french creoles just like there are french cajuns. but the true creaoles are a mix people. now you can keep saying that that is wrong but those are the facts. just like the yellow rose of texas was a mixed breed
@rosemarie443 Where do you live? I live in New Orleans where the Creole culture comes from. Look up any definition of Creole, and it will say Louisiana descendents of French and/or Spanish ancestry from Colonial Louisiana. Nowhere does it say African. Creoles of Color (mixed race Black) are only more popular because of media, White Creoles (French Creoles) on the other hand are all over the New Orleans area. True Creoles are the French/Spanish descendents of the French Quarter of New Orleans!
@IslenoGutierrez well sir i live the the wonderful USA. have you went back and studied the Creol background and culture. every creole started as a mixed people. so is there a problem with that. are you ashamed of your background???????????
@rosemarie443 That's bullshit. The original Creoles of Louisiana were White. In Latin America, Creoles were White and still are known to be Whites called Criollos. I'm not ashamed of anything. I'm not mixed race. I'm a White Creole from New Orleans of Spanih/French ancestry. You don't know what you are are talking about.
@IslenoGutierrez the original creoles of the USA were of spanisih and indian, and white desent. now if you go back and really study the creaoles you will find that i am correct, a true creole is of mixed desent, what are you ashamed of your background. most creoles and a mix between the spanish and the Caucasian. .why are you so up tight about being a mixed race, most of the south is of a mixed race
@rosemarie443 No, no, no. Creole, appeared in Latin America as Criollo, meaning a Spaniard born in the New World as opposed to Spain. The French copied this and used it in Haiti to describe White people, but called it Creole instead of Criollo. The French then brought it's usage to New Orleans. The Spanish came after the French in Louisiana and mixed with them, the White Creole people of the French Quarter were of French/Spanish mixture. Btw, Spanish is White. Spain is in Europe.
@HybridD91 Yes, I am Spanish/French mixed. I am a true Creole. Spanish is not a mixed race. It's European. Spain is in Europe. If you are going to bring up the whole "Moors" argument, I'll have you know that the Moors were expelled from Spain in 1492 to Morocco. The Spaniards were then required to carry papers guaranteeing that they had NO Moorish or Jewish ancestry. The papers they were required to carry where called "Limpieza de Sangre". It means "cleanliness of blood".
@finitenoir no Biloxi ain`t the original Creole Hub. Even Elvis knew where to film King Creole, and he was from Tupelo. And Waveland got the Brunt of Katrina...that was GROUND ZERO!
@BRICKHARRELL007 Waveland was in the news because Anderson Cooper's aunt lived there. It wasn't called "Waveland" without good reason, and, unfortunately, due to the influx of casino immigrants, they built up the town again. It's sad.
@finitenoir My parents lived in Waveland in a house about 200 meters from the Gulf. The house was built in 1853, before the Civil War & had weathered every Hurricane before Katrina hit. I evacuated them the day before. The only thing left was a Wooden dough bowl that floated away, a Piece of marble from a Victorian table & an Aluminum Crab cracker I bought for $1 at a garage sale. The home, My Tahoe, and all the Antiques were lost. We were in Contra flow 14 hours. A very scary trip to BR, LA
i am a true blue collar southerner and i am amazed at how similar this cooking and my heritage are difference we use smoked sausage and i never heard of pickled pork pig feet but not pork though i would love to try it i have been cooking this stuff since i was old enough to help my granny
@IslenoGutierrez AFTER I WAS WOUNDED IN VIET-NAM I WAS SHIPPED TO CAMP ZAMA JAPAN AND HAD A NURSE NAMED GUIIERREZ--SHE WAS GORGEOUS!!! HER MOTHER WAS FROM JAPAN AND HER FATHER WAS FROM PORTUGAL. IN HER HONOR, LET ME TEACH YOU SOMETHING!!! LOUISIANA. HOT SAUCE IS FROM ACADIANA AND CRYSTAL IS FROM N`AWLINS. SO NEVER, EVER SEASON CAMELIA RED BEANS WITH TRAPPEY`S HOT SAUCE, FROM NEW JERSEY. W A R N I N G: NEVER TRY THAT MONKEY BUSINESS IN LOUISIANA, FOR SURE. OR YOU`LL BE SORRY YOU DID!
@BRICKHARRELL007 I'm born and raised in Louisiana, I'm a White Creole, of strictly Spanish and French heritage no African. My heritage goes back in Louisiana before Louisiana was part of the U.S.. My Gutierrez family name is of Spain, not Portugal. Spain used to own Louisiana at one time, that's when my ancestors arrived. My family is from the greater New Orleans area. As far as hot sauce, I like Louisiana and Crystal. Tabasco is alright. Trappey's taste good though, no matter where it's from.
@IslenoGutierrez NEXT TIME YOU HAVE A SHRIMP PO-BOY TRY THIS FOR A TREAT. THE BRAND "CAJUN CHEF" FROM ST MARTINVILLE, LA. HAS A GREEN PEPPER HOT SAUCE THAT`S REALLY NOT TOO HOT. INSTEAD IT HAS A PICKLED TASTE & REALLY ENHANCES THE FLAVOR OF FRIED SHRIMP. I FIRST DISCOVERED IT AT GEORGE`S IN BATON ROUGE. IN FACT IT`S ON EVERY TABLE THERE, ALONG WITH THE KETCHUP, SALT & PEPPER. I WONDER WHY MOST FROM LA. DON`T PREFER TABASCO. I KNOW I DON`T & I SEND CRYSTAL TO MY FRIENDS ALL OVER THE USA.
@BRICKHARRELL007 Have you ever tried CAJUN SUNSHINE, made by try me. it has a fine taste and it is not really hot. they do not make it with chili seasoning. Crystal ? who makes it?
@IslenoGutierrez I should have said, I don't have sausage like in LA, just generic Cajun style from the supermarket. The problem is it cooks in the pot for any amount of time and loses it's kick. It flavors the beans well enough, but I don't like the sausage all cooked down and rubbery. Thanks for any help.
@kern0099 That's why you can put a large piece of sausage to flavor it, then toward the end, add the cut up sausage and they will be juicy and nice and plump, not rubbery. Or you can flavor the beans with a ham hock or pickled meat, and then add the sausage at the end. It's up to you, it's really up to your preference.
@IslenoGutierrez Oh Duh! lol. I've used the hamhocks etc. Why not just put another sausage in? You'd think that would have occurred to me. Thanks man, appreciate it. Living in Cali we can get everybody's momma's version, but they don't seem to have that authentic base flavor and texture most of the time. I go to visit there, and the variation is there too, but the quality is just different somehow. Some people make the beans whole here, they use kidneys, etc. Not good enough.
@kern0099 Also, you can cheat a little by using Blue Runner beans from the can. They are locally produced red beans that taste wonderful, and many locals use this instead of making it from scratch if they don't have the time. They are excellent! Just google Blue Runner Red Beans on the net, and you can probably have them shipped to your house. They taste just like that flavor you are looking for. New Orleans flavor!
@kern0099 Red beans are supposed to cook for a long time until the beans burst. The end result should be creamy style beans, with only some whole-half busted beans left.
Many folks on this video who commented about cornbread not being traditional in New Orleans has forgotten that bread, in any form, is not the star of this dish. Its purely optional. I found that cornbread goes well with this dish than french bread. Texans will proudly follow gaston's recipe for this time honored dish! As for rotel, you must be from New York City. In Texas, rope is not optional.
@dinotx69 It is definitely traditional with New Orleans French Bread, if you've never had it, then don't say it's not good. It's different from French Bread from France. Cornbread is not traditional. I know, i'm born and raised in New Orleans. Also, yes bread is not the star of the meal, but go to a restaurant in the French Quarter and see if they don't serve you red beans and rice with New Orleans French bread and butter. Never cornbread, lol.
@IslenoGutierrez Hi, Isleno..I never said that french bread is not good. I love french bread! Not being iconoclastic. I merely discovered that this dish needed a balance of sweetness with cornbread and red blush wine. Although alcohol was not mention in this video as a compliment, try this yourself. Gaston's recipe for this dish is by far as traditional New Orleans gets. Outside red beans and rice, any other Cajun and Creole dishes will french bread on my dinner table all the time!
@IslenoGutierrez Hi, Isleno..I never said that french bread is not good. I love french bread! Not being iconoclastic. I merely discovered that this dish needed a balance of sweetness with cornbread and red blush wine. Although alcohol was not mention in this video as a compliment, try this yourself. Gaston's recipe for this dish is by far as traditional New Orleans gets. Outside red beans and rice, any other Cajun and Creole dishes will have french bread on my dinner table all the time!
@dinotx69 To each his own. I am used to eating it with French bread, because it is traditional in New Orleans. I was just saying, I think the out-of-towners brought the cornbread around. Not saying that it wouldn't be good that way, it's just not....well, you know....New Orleans. French bread is served with everything in New Orleans and it's suburbs, pretty much. We usually drink a beer or a soda with red beans and rice. It's informal home cooking. But if you like wine with it, then drink it.
@BRICKHARRELL007 Yeah u right. You got it right. Leidenheimer's. Most every french bread company in New Orleans has a German name. Germans actually pioneered french bread in New Orleans, hence bakery names like Leidenheimer's, Binder's, Haydel's, Reisling's, etc. But the bread is still a french recipe, but evolved in New Orleans over time to become "New Orleans french bread". Our bread is different from France today because of it.
@IslenoGutierrez MY SON IS A FIRE-FIGHTER IN BR. AND EVERY MORNING ONE OF THE GUYS THAT`S NOT ON DUTY WILL DRIVE TO N.O. AND BUY A LOAD OF LEIDENHEIMERS HOT FRENCH BREAD AND DROP IT OFF TO THE OTHER FIRE FIGHTERS AT THE OTHER STATIONS. I`D LIKE TO KNOW HOW MANY LOAVES THEY PRODUCE PER DAY TO SUPPLY ALL OF NEW ORLEANS, SLIDELL, THE MISS COAST AND MANY STORES HERE IN BR. WHEN I GO TO THE COAST, I RUN BY THE CHECK IN-CHECK-OUT IN SLIDELL AND BUY THOSE 3 FOOT LOAVES TO BRING HOME
@BRICKHARRELL007 I'm sure they make tons of french bread. They are the number one source for french bread in New Orleans and the gulf region. They are top dog.
Now because of Popeye's chicken serving red beans with their chicken, some people make red beans and rice with fried chicken on the side. Even though that is not the tradition, it does go good together. More traditional is with a pork chop on the side or a link of smoked sausage on the side (which the dish does have smoked sausage in the beans too)
Actually let me correct my last statement, the White people of New Orleans don't eat red beans and rice with cornbread, we eat it with a loaf of New Orleans French bread slathered with some butter. That is traditional. Cornbread is not really big in New Orleans. It's not like you go to New Orleans "looking" for cornbread. Lol. Maybe the Blacks eat it with cornbread. I don't know.
@IslenoGutierrez Thank you for your stereotypical comment. I guess you know what all ethnic groups eat with their red beans & rice. NOT! It's just pigment. Get over it!
@alesbica It's not stereotype. It's fact. I'm from New Orleans. I was just stating what I know. Whites eat it with some buttered French Bread, and Blacks eat it with cornbread. Cornbread is in outside influence in New Orleans. It came here with many of the Blacks that moved to New Orleans since the 60's-70's when White flight to the suburbs happened in New Orleans. I'm just telling you what I know. Nothing against Whites or Blacks. Everyone in New Orleans eats red beans and rice though.
@alesbica No, I know what is common in New Orleans. That's what I know, I'm born and raised here, I live the New Orleans experience everyday in my household. I know what are usual and unusual things in New Orleans. Most of the time that I've seen cornbread with beans, it was by Blacks, but some Blacks use French bread, but most all White people use French bread. Don't hate my comment because it is conflicting with your video. My comment is truth. Cornbread is not as common as French bread.
@alesbica Also, Jalapenos are NOT typically served with red beans and rice as a condiment, Pickled okra is. Get it right if you are going to make the video original. Otherwise it is just a tourist remake of what a tourist thinks a plate of red beans are. So don't attack my comment. I wasn't trying to leave a nasty comment, just trying to educate, but you had to leave me a smartass reply.
@alesbica THAT'S EXACTLY MY POINT. Nobody knows what every ethnic group eats because we are all individuals with different tastes. Go beyond skin color. goodness! The end.
I use Conecuh brand hot smoked sausage which is available here in Tennessee and made near Montgomery Alabama. Great for cooking all beans! I use country ham pieces instead of the pickled pork and add a can of ro-tel tomatoes near the end.
@TheMrpalid You can use beef smoked sausage from your grocer. My mom like to do that sometimes when she feels like she's eaten too much pork lately. Many people who have health problems in New Orleans use beef smoked sausage too.
@SinnFein4ever You don't have to let the beans soak overnight, but most people in New Orleans do this. Everyone in my family does this and everyone I know does this. I am a native of New Orleans.
You have to dress it up with lots of batter and spices to give it a kick.
Fried catfish tastes good, but it's not exactly the most heathly.
Salmon is my favorite kind of fish (although the fact that I'm Irish might have a bit to do with that ;).
I like to either bake it in a lemon-butter sauce in the oven and serve it with capers on top, or make a honey-teriyokie glaze, wrap it in foil, and grill it on the barbe-que outside.
@SinnFein4ever Sounds good. I like salmon too. I only mentioned the catfish because you mentioned soaking alligator in milk. I was just saying that is how we do catfish too, down here in New Orleans. It takes that muddy flavor out. Catfish is quite popular down here, and we do make a batter that is very flavorful as well as dipping sauces. The most common store bought batter in Louisiana is Zatarain's Louisiana fish fry with lemon. It is cornmeal and flour based.
@SinnFein4ever Most people where I'm from like to make batter for catfish from scratch, but sometimes if you don't feel like doing that, Louisiana fish fry is a quick substitute and it's so good, it tastes like batter from scratch. You would never know the difference and it's quicker. Just a tip, if you didn't wanna do it from scratch.
@SinnFein4ever Hey anytime. If you ever have any questions about New Orleans or its food and culture, just ask me. I know alot about my culture. Don't be fooled by my name, I am just a descendent of the Spaniards who once owned Louisiana and where here in New Orleans and contributed to the culture along with the others. I also am a descendent of the French too. I am a Louisiana native, native of New Orleans, whose family goes back to New Orleans to the time before Louisiana was part of the U.S..
@IslenoGutierrez well my family came from Acadia--the DeArmond family...My Grandfather hunted Alligator and trapped Mink during the depression. I remember when there was NO FISH FRY MIX AND NO DUMP-N-BOIL FOR CRABS, CRAWFISH AND SHRIMP BACK THEN. IN THE MID 60`S CRAWFISH AT BELLE RIVER WAS 15 CENTS PER POUND.- A SACK COST 6 BUCKS--POOO-YIII-YIII!..PLEASE TELL ME YOU DON`T USE TRAPPEY`S HOT SAUCE ,WITH CRYSTAL IN YOUR BACK YARD!!!
@BRICKHARRELL007 Most of the time I use Louisiana or Crystal. I like the flavors of those two. I'm not crazy about Tabasco. To me it's pure hot with not much flavor, but that's my opinion. As far as heritage, I have Spanish and French heritage. My French heritage comes from both the French of the French Quarter of New Orleans who came straight from France and Acadians that settled just outside of New Orleans. I love both my Spanish and French sides.
@gastonlang hey my mom malkes this i was wondering if u can try it her way tell em what u think shes usessmoked pork hox instead of sausage u can try that it is also very tasty
although i dont eat the hox itself i liek the flavor in the beans
Louisiana Hot Sauce.. YOU can't beat it with a stick. It is cheap and it is the best hot sauce. The next best is Crystal hot sauce. I don't like Tabasco because it so vinegary tasting.
Its a little different from my recipe, i use chicken stock, and once it boils down i add some tomato paste and more stock. Wish i could find Pickle meat on the regular out here in Houston, i found one spot that carrys it, but it only has it sometimes. So i cant depend on it. Still thanks alot Gaston, always have solid recipes for us.
@ColeAnthonyLA I don't know where you live, but I live in New Orleans where red beans and rice come from, and tomato never goes in red beans and rice. Never ever. If you pull up authentic recipes of red beans and rice, you will never see a tomato or tomato products used. Tomatoes have no business in red beans and rice.
Finally, a real creole Red Bean and rice on youtube. Still, when I lived down by the Mississippi, I remember that our neighbors fried the sausage, took em out and used the grease for cooking the beans, this way when we had the sausage on the side, they were still crisp.
@KiolBu I'm from New Orleans, and some people cut up the sausage and put it in the beans and serves it over rice, or some use a ham hock or Louisiana pickled pork a.k.a. pickled meat. Some people do like what u said and use the grease from the sausage and serve it on the side too. It is just personal preference. But it is more common that people cut the sausage up and put it in the beans and serve it over white rice. It's also common to serve a pork chop on the side, or fried chicken.
I had this the other day, trust me it was delicious. I can't find the pickle meat down here in Texas, I had to use salt pork and left out the Morton salt in the end. I substituted Tony's for the Zatarans also. 10 stars. I guarantee and Geaux Saints.
Also, if you soak the beans, they need to soak for about 8 hours in a large glass bowl, as the beans will expand when they absorb the water. My rule of thumb is to make sure I have at least two inches of water above the beans when I first soak them.
If you can't find pickled pork meat, use about 4 slices of bacon and brown them until almost cooked through before the veggies and add a teaspoon of red wine vinegar, when you add the last two cups of water near the end. This is a great recipe!!
omg im dieing for sum real food ive been eatin mcdonalds and str8 junk foodfor three years now i miss my moms house and the food...mmmmmmmmmmmmmm damn
two thumbs up from Lafayette, LA. My only criticism is you have to let the people know to soak their beans for a few hours if they are using the camellia red beans.
Oh my goodness it looks great I was looking for recipes from New Orleans, moving around all the time I can not find the same meats but I guess i can improvise. Thanks
I imagined you soaked your beans correct? I don't think the beans would have been done if you hadn't. So you drained the soaked beans and added 4 cups of water?
I was asked to do a research report on a state and I picked louisiana (because of your vids.) I have some facts I would like to share. Date Louisianna became a state: April 30,1812. 18th state out of the 50 states of the U.S.A, named in honor of king Louis the 14th and nicknamed the "Pelican state." State tree: Bald Cypress, Bird: Eastern Brown Pelican, Flower: Magnolia, Insect: Honey Bee, Gem: Agate, Song(s) "Give Me Louisiana" by Doralice Fontae, adopted in 1970. Look up for more info.
Cooked this again last week in a much bigger batch. I learned that the proportion of sausage to beans is very important. You can not have way more beans than sausage or you lose a bit of the flavor. Makes sense to me !
I cooked this recp 2 weeks ago for the first time, and it came out just WONDERFUL ! My wife, myself, and my children were just wowed. Honestly, most of the others on youtube do it different, but this comes out just the way I like it ! I am going to cook it again tomorrow, and wanted to review.
I've been searching for a really good red beans & rice recipe and yours was exactly how I remember my mother cooking it when I was a child. We just finished eating and every bowl was "licked" clean. Cornbread, rice, and the beans were perfect. I made mine more spicy (one Harbanero, one red chile, and lots of hot sauce. My husband is a chef and we own a popular restaurant. How much do you want to bet my (our) recipe ends up on his menu... Thanks!!!
AlbertaJarane 2 weeks ago
@AlbertaJarane I am glad they turned out right for you and you and your family enjoyed them. I think that was one of the nicest compliments Ii have ever received. Thanks so much.
gastonlang 2 weeks ago
This is just like my father's red beans and rice! He's from Monroe! He passed away, but I still cook red beans and rice as a regular staple in my household. Thank you for this recipe!
MsKimlo 1 month ago
@MsKimlo Awsome
gastonlang 2 weeks ago
3 idiots!? Who dat dislike a beans & rice demo!?? Thanks for the tut bro!
cheyennerafterq 1 month ago in playlist More videos from gastonlang
did you soak the beans overnight?
miseryboy12345 1 month ago
@miseryboy12345 NO
rosemarie443 1 month ago
@miseryboy12345 I dont soak them, some people do though.
gastonlang 2 weeks ago
Can you authorize iPhone & iPad playback, plz?
warriorsjourney0610 2 months ago
I can' resist playing "Beans and Cornbread" in my head.
HybridD91 2 months ago
When I cook my red beans I like to take a crab clean it and add that to the pot gives it a great taste.
cdltpx 2 months ago
Making this today. I don't have all the ingredients on hand, so I am making it as close as I can to yours with what I have. Have a great holiday season!
JessicaPersonalChef 2 months ago
IM GOINING TO TRY THIS....THAT LOOKS REALLY GOOD :)
SUSHER5592 3 months ago
Hey your red beans and rice is off the chain please pass me a plate hahah!
happyfillings12 3 months ago
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rosemarie443 3 months ago
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rosemarie443 3 months ago
@rosemarie443 YEP, I ADD ONIONS AND BELL PEPPER AND GARLIC--AND WE SOAK `EM SO THEY COOK FASTER , THAN JOOST OUTA THE BAG....NOW CORNBREAD? NOPE NOT IN La.---WE DO FRENCH BREAD INSTEAD...AND FOR BUTTERMILK---WAAS DAT? ME ,I SLICE JALAPENOS AND LOTS OF `EM TOO...JUST SO I DON` FALL ASLEEP WHEN I WOOF DOWN THE BEANS. CRYSTAL HOT SAUCE IS MADE IN N`AWLINS AND ME---I NEVER HEARD OF THAT SUNSHINE STUFF!
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 well they really do not cook faster, but soaking them takes out some of the vitiam B which gives you gas if you are low on your vitamin b's. now if you have never had good cornbread and buttermilk you have missed a good meal. i have a good friend that loves to soak his cornbread in the buttermilk. french bread is a little to hard for beans, but i know that you people like it that way, bkut sometime when you have nothing else to do, try some cornbrean soaked in the bean broth
rosemarie443 3 months ago
@BRICKHARRELL007 wll sir buttermilk used to be a very good drink, now the commercial stuff is not as good as what my grandmother and i used to make. you take a churn and fill it with butter off the top of whole milk, and then you churn it until it becomes butter, and what was left in the jar was called buttermilk and it had bits of buitter in it and was very good i used to drink it with salt and pepper really good living. haven't had good buttermild for a long time
rosemarie443 3 months ago
well cajin sunshine is a hot sauce that is make in LA. it is not hot hot, but has a very good taste, i used to like a lot of hot food, but my stomach does not now. and this cajin sunshine is really good, it has flavor with out burning your mouth or stomach. you see if you can find a bottle of it, and just try it, you know that you stomach is not going to last foreverLOL
rosemarie443 3 months ago
@rosemarie443 I wonder what people would think if they passed by my window & saw ME drinking Buttermilk? With a name like mine, I`ve got a REPUTATION to live up to, YA KNOW! One time when I was married, my wife tried to talk me into sitting at a Open Air Coffee shop near the River Walk in New Orleans & sip some Artsy-Fartsy Sissy-Ass Flavored Coffee. So I said, I`ll be down the street sippin` beer & spittin` on the floor & that was the end of that conversation! Which State do you live in?
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 they probably would not think to much about it, at our house we go thru about 4 gallons of milk a week, and some buttermilk. it goes good with beans. well when u get older sometimes the reputation has to be toned down a littleLOL. the last time that i bought cajun sunshine i had to order it over the intermet becaue the stores around here wanted to stop carrying it. but since i complained the one store is stocking it again. it is on the shelf by lousiana hot sauce at my grocery.
rosemarie443 3 months ago
@rosemarie443 Where did you find that Cajun Sunshine? Never seen it in La!
BRICKHARRELL007 3 months ago
This has been flagged as spam show
@BRICKHARRELL007 like i said go into your search and type in cajun sunshine and several items will come up. you take care and have a good day
rosemarie443 3 months ago
@BRICKHARRELL007 In New Orleans, that way is also done. Soak 'em overnight and cook 'em in a slow cooker. But we also do 'em in pots too. You can use andouille or smoked sausage. But red beans are not meant to be spicy, unlike most Louisiana food. It is meant to be more mild, then the person would add hot sauce or pepper juice to it at the table.
IslenoGutierrez 3 months ago
That wooden spoon looks like its seen many a roux.
Oyez10 4 months ago
Wow i had no idea this recipe was so ez!
LisaFreyMusic 4 months ago
wow, wonderfull to see the surinamese slavekitchen in effect up in USA south. Instead of the kidney beans we use brown beans... I knowTrinidad has this samekitchen and cookin ..so cool and yumyum tasty ;)
YahSedQanu 5 months ago
very nice!
0000000Lara 6 months ago
MAN, YOU HAVE SKILLS, AND I AM READY TO EAT AT YOUR TABLE, BOB
BOBTUNNELTON 6 months ago
I'm going to make this tonight along with some homemade mac n cheese, fried chicken and cornbread! True southern cooking! Yummy!!!
LibraBrain 7 months ago
in trinidad we just stew it and eat it in rice
itman131313 7 months ago
Amazing, simply Amazing. Cheers.
conduct623 7 months ago
chef, looks fantastic! I made a poor boys version today with no meat, just cooked the vegs in bacon drippings. still tuned out wonderful. would love to see you make black eyed peas.
thanks
bean2tenn 7 months ago
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ki7b 7 months ago
that pot is bad ass
nauris708 8 months ago
louisiana, crystal are garbage. the real deal is a jack daniel's bottle full of bouquet peppers, canned with a handful of cayenne, then sat on a shelf for 1-2 years. btw, biloxi is the original creole hub. new orleans is hyped BS.
finitenoir 9 months ago
@finitenoir Hey Bro, I prefer a Jim Beam Bottle cause I am from the south and Poor!!! I agree, stuff some good garden stuff in a bottle with some vinegar and its gonna turn out fine. As far as the Biloxi /New Orleans crap, I dont know. What I do know is that if you had heart felt feelings about Biloxi you would have capitalized your great city. BTW yall got the hammer of Katrina and I feel for you like no other. No one outside this area knows what a 20 foot tidal surge is.This is about cooking!!
gastonlang 9 months ago 6
@finitenoir When you have a cooking channel, I wont watch because if you were any good you would already have a channel!!!!! Its not New Orleans, its Cajun and Creole, its people making great food from the land, the land owner, from what God gave them!!!!
gastonlang 9 months ago 6
@gastonlang Are you from Metairie? Because your accent sound a little Metairie-like.
IslenoGutierrez 2 months ago
@IslenoGutierrez Grew up in St Bernard Parish, Lived in Metairie later in life.
gastonlang 2 months ago
@gastonlang I think you may have lost some of your St. Bernard accent and gained more Metairie accent. I hear Metairie more.
IslenoGutierrez 2 months ago
@finitenoir Hey man, I am sorry I went off, Do me a favor and cook somethin, video it, and send it to me and I will get it out there!!!!!
gastonlang 9 months ago
@gastonlang wow. that was tongue in cheek, brother, c'mon. You know you're in the culture if you put salt in your chicory coffee... invariably, when i travel, people assume i'm from new orleans, b/c they have NO idea that the same culture extends from mobile to (prob make a few enemies here) maybe port arthur(?). it's more the public's active dismissal of mississippi that irritates me. i personally love new orleans. :)
finitenoir 9 months ago
@finitenoir Salt in chicory coffee? I'm born and raised in New Orleans and never heard of that. Sugar and cream is common. Also, I don't believe that New Orleans culture is what is found in Mobile or Port Arthur. I can go to Lafayette, La. and find something somewhat different than found in New Orleans. You not gonna find a hot sausage on French dressed in Port Arthur or Mobile like talking about it. You can't even find the bread outside of Louisiana, lol.
IslenoGutierrez 7 months ago
@finitenoir everybody knows that you put a pinch of salt in your chicory coffee. when i was in hte military, everyone thought that i was from NO, too.
finitenoir 3 months ago
@finitenoir New Orleans is where Creole culture is from, not Biloxi. Just because some White Creoles may have lived in Biloxi, doesn't make it the place where the Creole culture was created. New Orleans is the real Creole capital, not Biloxi. Sorry for your bitterness. Crystal and Louisiana are not garbage. They are premium products that are regularly used in Louisiana with great flavor. You seem biased.
IslenoGutierrez 7 months ago
@IslenoGutierrez Nope, just read history books. Biloxi Bay was where the original colony was, prior to their exploring the coast and finding NO. Feel free to check the facts.
finitenoir 3 months ago
@finitenoir New Orleans is the Creole hub, not Biloxi. We made Creole what it is. A great culture. Creole is New Orleans, not Biloxi. Creole culture was created in New Orleans, not Biloxi. Biloxi may have been the first French settlement, but a few years later, New Orleans came to be and was the birth place of Creole culture. That's a fact. French + Spanish + New Orleans = Creole.
IslenoGutierrez 3 months ago
@IslenoGutierrez first off you do not know where the real Cajuns came from. and french+spanish+neworleans does not =creaole. do you really know what a creaole is??? and do you really know what a cajun is??? LOL i think not.
rosemarie443 3 months ago
@rosemarie443 Of course I know what Creole is. I am one. I am of Spanish and French descent from New Orleans. The culture of New Orleans is Creole. Creole culture is just a culture of many influences which is the culture of New Orleans. Creole culture was originally city French and Spanish, but today is a mix of French, Spanish, Italian, German, African, Irish, Caribbean and sprinkles of Amerindian. Cajun culture is from French Acadians mixed with German, sprinkled with Amerindian culture.
IslenoGutierrez 3 months ago
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rosemarie443 3 months ago
@rosemarie443 Now Creoles on the other hand, are not one race of people like the Cajuns are Whites. Creoles can either be Whites or mixed race Mulatto Blacks. The original Creoles of Louisiana were located in the French Quarter of New Orleans and were Whites of French and Spanish descent. Later on, because of sexual relations between White Creoles and Black women, mixed race Creoles came along. Most Creoles are not French and Black. More Creoles are Whites. Mixed race ones just got popular.
IslenoGutierrez 3 months ago
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rosemarie443 3 months ago
@rosemarie443 Most Creoles are not mixed race. Mixed race Creoles have gotten more media coverage. Whites of the New Orleans area of French/Spanish heritages are Creoles. There are more Whites of French and/or Spanish heritage in the New Orleans area than mixed race people in the New Orleans area. Creoles come from New Orleans. Cajuns come from present day Nova Scotia. I am a White Creole, but I do have some Cajun ancestry too. I know a real Cajun too, my great grandma is one from Larose, La..
IslenoGutierrez 3 months ago
@IslenoGutierrez yes all creaoles are a mixed race. i have creole friends and i have cajun friends and i like both of them, so don't give me a raft of crap
rosemarie443 3 months ago
@rosemarie443 I'm sorry, but all Creoles are NOT mixed race. There are many White Creoles in New Orleans. Go look up Creoles, you will see there are White Creoles and mixed race Creoles. The original Creoles in Louisiana were White, not mixed race. Please educate yourself before you make ignorant statements. Just because you have mixed race Creole friends, don't make it look like White Creoles don't exist. The White people of New Orleans of French/Spanish heritage are White Creoles. Meh!
IslenoGutierrez 3 months ago
@IslenoGutierrez after being there for awhile you could have fooled me. LOL
rosemarie443 3 months ago
@rosemarie443 Dude, I was born and raised in New Orleans, La. I live the Creole culture everyday. I see the people of the New Orleans area. You want an example of a White Creole person known as French Creoles? How about New Orleans Mayor Mitch Landrieu, he's pretty famous in Louisiana. The White people of the New Orleans area with French and Spanish surnames are White Creoles, whom are known as French Creoles. Go read up man.
IslenoGutierrez 3 months ago
@IslenoGutierrez 1 i am not a dude. 2 i have several friends that are creole and cajun, yes there are french creoles just like there are french cajuns. but the true creaoles are a mix people. now you can keep saying that that is wrong but those are the facts. just like the yellow rose of texas was a mixed breed
rosemarie443 3 months ago
@rosemarie443 Where do you live? I live in New Orleans where the Creole culture comes from. Look up any definition of Creole, and it will say Louisiana descendents of French and/or Spanish ancestry from Colonial Louisiana. Nowhere does it say African. Creoles of Color (mixed race Black) are only more popular because of media, White Creoles (French Creoles) on the other hand are all over the New Orleans area. True Creoles are the French/Spanish descendents of the French Quarter of New Orleans!
IslenoGutierrez 3 months ago
@IslenoGutierrez well sir i live the the wonderful USA. have you went back and studied the Creol background and culture. every creole started as a mixed people. so is there a problem with that. are you ashamed of your background???????????
rosemarie443 3 months ago
@rosemarie443 That's bullshit. The original Creoles of Louisiana were White. In Latin America, Creoles were White and still are known to be Whites called Criollos. I'm not ashamed of anything. I'm not mixed race. I'm a White Creole from New Orleans of Spanih/French ancestry. You don't know what you are are talking about.
IslenoGutierrez 3 months ago
@IslenoGutierrez the original creoles of the USA were of spanisih and indian, and white desent. now if you go back and really study the creaoles you will find that i am correct, a true creole is of mixed desent, what are you ashamed of your background. most creoles and a mix between the spanish and the Caucasian. .why are you so up tight about being a mixed race, most of the south is of a mixed race
rosemarie443 3 months ago
@rosemarie443 No, no, no. Creole, appeared in Latin America as Criollo, meaning a Spaniard born in the New World as opposed to Spain. The French copied this and used it in Haiti to describe White people, but called it Creole instead of Criollo. The French then brought it's usage to New Orleans. The Spanish came after the French in Louisiana and mixed with them, the White Creole people of the French Quarter were of French/Spanish mixture. Btw, Spanish is White. Spain is in Europe.
IslenoGutierrez 2 months ago
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rosemarie443 3 months ago
@IslenoGutierrez Spanish ancestry and you say you aren't mixed race? Ok.
HybridD91 2 months ago
@HybridD91 Yes, I am Spanish/French mixed. I am a true Creole. Spanish is not a mixed race. It's European. Spain is in Europe. If you are going to bring up the whole "Moors" argument, I'll have you know that the Moors were expelled from Spain in 1492 to Morocco. The Spaniards were then required to carry papers guaranteeing that they had NO Moorish or Jewish ancestry. The papers they were required to carry where called "Limpieza de Sangre". It means "cleanliness of blood".
IslenoGutierrez 2 months ago
@finitenoir no Biloxi ain`t the original Creole Hub. Even Elvis knew where to film King Creole, and he was from Tupelo. And Waveland got the Brunt of Katrina...that was GROUND ZERO!
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 way up north! LOL
rosemarie443 3 months ago
@BRICKHARRELL007 Waveland was in the news because Anderson Cooper's aunt lived there. It wasn't called "Waveland" without good reason, and, unfortunately, due to the influx of casino immigrants, they built up the town again. It's sad.
finitenoir 3 months ago
@finitenoir My parents lived in Waveland in a house about 200 meters from the Gulf. The house was built in 1853, before the Civil War & had weathered every Hurricane before Katrina hit. I evacuated them the day before. The only thing left was a Wooden dough bowl that floated away, a Piece of marble from a Victorian table & an Aluminum Crab cracker I bought for $1 at a garage sale. The home, My Tahoe, and all the Antiques were lost. We were in Contra flow 14 hours. A very scary trip to BR, LA
BRICKHARRELL007 3 months ago
mmm yum
TheValkarth 10 months ago
Hot damn those look good. Can't wait till next Monday to put the hurt on a pot of bullets.
briggybear 10 months ago
@briggybear AND DON`T FORGET TO DO THE LAUNDRY ON MONDAY , WHILE THEY`RE COOKIN`!
BRICKHARRELL007 3 months ago
i am a true blue collar southerner and i am amazed at how similar this cooking and my heritage are difference we use smoked sausage and i never heard of pickled pork pig feet but not pork though i would love to try it i have been cooking this stuff since i was old enough to help my granny
dragonflychainsaw 10 months ago
Yummy!
jamacia1luv 11 months ago
The best hot sauces to use for red beans are Crystal, Louisiana Hot sauce, and Trappey's.
IslenoGutierrez 11 months ago
@IslenoGutierrez Dont eat Crystal, you dont wanna know. My sister worked their 5 or so years. Stick with Louisiana
gastonlang 11 months ago
@gastonlang I got some Louisiana Hot Sauce in my kitchen right now.
IslenoGutierrez 3 months ago
@IslenoGutierrez AFTER I WAS WOUNDED IN VIET-NAM I WAS SHIPPED TO CAMP ZAMA JAPAN AND HAD A NURSE NAMED GUIIERREZ--SHE WAS GORGEOUS!!! HER MOTHER WAS FROM JAPAN AND HER FATHER WAS FROM PORTUGAL. IN HER HONOR, LET ME TEACH YOU SOMETHING!!! LOUISIANA. HOT SAUCE IS FROM ACADIANA AND CRYSTAL IS FROM N`AWLINS. SO NEVER, EVER SEASON CAMELIA RED BEANS WITH TRAPPEY`S HOT SAUCE, FROM NEW JERSEY. W A R N I N G: NEVER TRY THAT MONKEY BUSINESS IN LOUISIANA, FOR SURE. OR YOU`LL BE SORRY YOU DID!
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 I'm born and raised in Louisiana, I'm a White Creole, of strictly Spanish and French heritage no African. My heritage goes back in Louisiana before Louisiana was part of the U.S.. My Gutierrez family name is of Spain, not Portugal. Spain used to own Louisiana at one time, that's when my ancestors arrived. My family is from the greater New Orleans area. As far as hot sauce, I like Louisiana and Crystal. Tabasco is alright. Trappey's taste good though, no matter where it's from.
IslenoGutierrez 3 months ago
@IslenoGutierrez NEXT TIME YOU HAVE A SHRIMP PO-BOY TRY THIS FOR A TREAT. THE BRAND "CAJUN CHEF" FROM ST MARTINVILLE, LA. HAS A GREEN PEPPER HOT SAUCE THAT`S REALLY NOT TOO HOT. INSTEAD IT HAS A PICKLED TASTE & REALLY ENHANCES THE FLAVOR OF FRIED SHRIMP. I FIRST DISCOVERED IT AT GEORGE`S IN BATON ROUGE. IN FACT IT`S ON EVERY TABLE THERE, ALONG WITH THE KETCHUP, SALT & PEPPER. I WONDER WHY MOST FROM LA. DON`T PREFER TABASCO. I KNOW I DON`T & I SEND CRYSTAL TO MY FRIENDS ALL OVER THE USA.
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 Have you ever tried CAJUN SUNSHINE, made by try me. it has a fine taste and it is not really hot. they do not make it with chili seasoning. Crystal ? who makes it?
rosemarie443 3 months ago
@IslenoGutierrez I should have said, I don't have sausage like in LA, just generic Cajun style from the supermarket. The problem is it cooks in the pot for any amount of time and loses it's kick. It flavors the beans well enough, but I don't like the sausage all cooked down and rubbery. Thanks for any help.
kern0099 1 year ago
@kern0099 That's why you can put a large piece of sausage to flavor it, then toward the end, add the cut up sausage and they will be juicy and nice and plump, not rubbery. Or you can flavor the beans with a ham hock or pickled meat, and then add the sausage at the end. It's up to you, it's really up to your preference.
IslenoGutierrez 1 year ago
@IslenoGutierrez Oh Duh! lol. I've used the hamhocks etc. Why not just put another sausage in? You'd think that would have occurred to me. Thanks man, appreciate it. Living in Cali we can get everybody's momma's version, but they don't seem to have that authentic base flavor and texture most of the time. I go to visit there, and the variation is there too, but the quality is just different somehow. Some people make the beans whole here, they use kidneys, etc. Not good enough.
kern0099 1 year ago
@kern0099 Also, you can cheat a little by using Blue Runner beans from the can. They are locally produced red beans that taste wonderful, and many locals use this instead of making it from scratch if they don't have the time. They are excellent! Just google Blue Runner Red Beans on the net, and you can probably have them shipped to your house. They taste just like that flavor you are looking for. New Orleans flavor!
IslenoGutierrez 1 year ago
@IslenoGutierrez Sweet tip, thanks brother! Nice channel BTW, peace.
kern0099 1 year ago
@kern0099 Red beans are supposed to cook for a long time until the beans burst. The end result should be creamy style beans, with only some whole-half busted beans left.
IslenoGutierrez 1 year ago
wii manman mange creole mmmmmm miam
darwin9388 1 year ago
i just made this and i love it!!!!!
jerronjohnson 1 year ago
Many folks on this video who commented about cornbread not being traditional in New Orleans has forgotten that bread, in any form, is not the star of this dish. Its purely optional. I found that cornbread goes well with this dish than french bread. Texans will proudly follow gaston's recipe for this time honored dish! As for rotel, you must be from New York City. In Texas, rope is not optional.
dinotx69 1 year ago
@dinotx69 It is definitely traditional with New Orleans French Bread, if you've never had it, then don't say it's not good. It's different from French Bread from France. Cornbread is not traditional. I know, i'm born and raised in New Orleans. Also, yes bread is not the star of the meal, but go to a restaurant in the French Quarter and see if they don't serve you red beans and rice with New Orleans French bread and butter. Never cornbread, lol.
IslenoGutierrez 1 year ago
@IslenoGutierrez Hi, Isleno..I never said that french bread is not good. I love french bread! Not being iconoclastic. I merely discovered that this dish needed a balance of sweetness with cornbread and red blush wine. Although alcohol was not mention in this video as a compliment, try this yourself. Gaston's recipe for this dish is by far as traditional New Orleans gets. Outside red beans and rice, any other Cajun and Creole dishes will french bread on my dinner table all the time!
dinotx69 11 months ago
@IslenoGutierrez Hi, Isleno..I never said that french bread is not good. I love french bread! Not being iconoclastic. I merely discovered that this dish needed a balance of sweetness with cornbread and red blush wine. Although alcohol was not mention in this video as a compliment, try this yourself. Gaston's recipe for this dish is by far as traditional New Orleans gets. Outside red beans and rice, any other Cajun and Creole dishes will have french bread on my dinner table all the time!
dinotx69 11 months ago
@dinotx69 To each his own. I am used to eating it with French bread, because it is traditional in New Orleans. I was just saying, I think the out-of-towners brought the cornbread around. Not saying that it wouldn't be good that way, it's just not....well, you know....New Orleans. French bread is served with everything in New Orleans and it's suburbs, pretty much. We usually drink a beer or a soda with red beans and rice. It's informal home cooking. But if you like wine with it, then drink it.
IslenoGutierrez 11 months ago
@IslenoGutierrez LEIDENHEIMER? AM I SPELLING THAT RIGHT? DAS MY FAVORITE , SHA!
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 Yeah u right. You got it right. Leidenheimer's. Most every french bread company in New Orleans has a German name. Germans actually pioneered french bread in New Orleans, hence bakery names like Leidenheimer's, Binder's, Haydel's, Reisling's, etc. But the bread is still a french recipe, but evolved in New Orleans over time to become "New Orleans french bread". Our bread is different from France today because of it.
IslenoGutierrez 3 months ago
@IslenoGutierrez MY SON IS A FIRE-FIGHTER IN BR. AND EVERY MORNING ONE OF THE GUYS THAT`S NOT ON DUTY WILL DRIVE TO N.O. AND BUY A LOAD OF LEIDENHEIMERS HOT FRENCH BREAD AND DROP IT OFF TO THE OTHER FIRE FIGHTERS AT THE OTHER STATIONS. I`D LIKE TO KNOW HOW MANY LOAVES THEY PRODUCE PER DAY TO SUPPLY ALL OF NEW ORLEANS, SLIDELL, THE MISS COAST AND MANY STORES HERE IN BR. WHEN I GO TO THE COAST, I RUN BY THE CHECK IN-CHECK-OUT IN SLIDELL AND BUY THOSE 3 FOOT LOAVES TO BRING HOME
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 I'm sure they make tons of french bread. They are the number one source for french bread in New Orleans and the gulf region. They are top dog.
IslenoGutierrez 3 months ago
Now because of Popeye's chicken serving red beans with their chicken, some people make red beans and rice with fried chicken on the side. Even though that is not the tradition, it does go good together. More traditional is with a pork chop on the side or a link of smoked sausage on the side (which the dish does have smoked sausage in the beans too)
IslenoGutierrez 1 year ago
Actually let me correct my last statement, the White people of New Orleans don't eat red beans and rice with cornbread, we eat it with a loaf of New Orleans French bread slathered with some butter. That is traditional. Cornbread is not really big in New Orleans. It's not like you go to New Orleans "looking" for cornbread. Lol. Maybe the Blacks eat it with cornbread. I don't know.
IslenoGutierrez 1 year ago
@IslenoGutierrez Thank you for your stereotypical comment. I guess you know what all ethnic groups eat with their red beans & rice. NOT! It's just pigment. Get over it!
alesbica 1 year ago
@alesbica It's not stereotype. It's fact. I'm from New Orleans. I was just stating what I know. Whites eat it with some buttered French Bread, and Blacks eat it with cornbread. Cornbread is in outside influence in New Orleans. It came here with many of the Blacks that moved to New Orleans since the 60's-70's when White flight to the suburbs happened in New Orleans. I'm just telling you what I know. Nothing against Whites or Blacks. Everyone in New Orleans eats red beans and rice though.
IslenoGutierrez 1 year ago
@IslenoGutierrez So, you know what every White and every Black person eats with red beans and rice? Wow.
alesbica 1 year ago
@alesbica No, I know what is common in New Orleans. That's what I know, I'm born and raised here, I live the New Orleans experience everyday in my household. I know what are usual and unusual things in New Orleans. Most of the time that I've seen cornbread with beans, it was by Blacks, but some Blacks use French bread, but most all White people use French bread. Don't hate my comment because it is conflicting with your video. My comment is truth. Cornbread is not as common as French bread.
IslenoGutierrez 1 year ago
@alesbica Also, Jalapenos are NOT typically served with red beans and rice as a condiment, Pickled okra is. Get it right if you are going to make the video original. Otherwise it is just a tourist remake of what a tourist thinks a plate of red beans are. So don't attack my comment. I wasn't trying to leave a nasty comment, just trying to educate, but you had to leave me a smartass reply.
IslenoGutierrez 1 year ago
@alesbica WE DON`T CARE , WHAT ALL ETHNIC GROUPS EAT---HE`S JUST SAYING WHAT WE EAT, ALESBICA.
BRICKHARRELL007 3 months ago
@alesbica THAT'S EXACTLY MY POINT. Nobody knows what every ethnic group eats because we are all individuals with different tastes. Go beyond skin color. goodness! The end.
alesbica 3 months ago
this can't be a new orleans recipe, cuz cornbread is not big here.
IslenoGutierrez 1 year ago
Gaston, I enjoy Savoie's tasso with mine, instead of the pickled pork. But the rest is the same. Love your recipe! Good eats!
Tarwater03 1 year ago
I use Conecuh brand hot smoked sausage which is available here in Tennessee and made near Montgomery Alabama. Great for cooking all beans! I use country ham pieces instead of the pickled pork and add a can of ro-tel tomatoes near the end.
Simply nothing better than a great pot of neans!
shire2005 1 year ago
@shire2005 Rotel does not go in red beans and rice my friend. There is no tomato in this dish. I'm from New Orleans where it was created.
IslenoGutierrez 1 year ago
@shire2005 Please don't add rotel, lol. Red Beans and rice do not contain tomatoes.
IslenoGutierrez 1 year ago
@shire2005 YOU NEED TO GO ON LINE AND TRY JACOB`S ANDOUILLE FROM LaPLACE , LA. YOU`LL NEVER USE BAMA SAUSAGE AGAIN
BRICKHARRELL007 3 months ago
Thumbs up and many thanks brother.
mrzergmrzergmrzerg 1 year ago
what can i use instead of pork and sausage, i don't eat pork?
TheMrpalid 1 year ago
@TheMrpalid You can use beef smoked sausage from your grocer. My mom like to do that sometimes when she feels like she's eaten too much pork lately. Many people who have health problems in New Orleans use beef smoked sausage too.
IslenoGutierrez 1 year ago
gaston my man you put me in the major leagues on my red beans and rice. I just thought I was making it great you put me over the top thanks!!!
ThePleasanthill 1 year ago
@ThePleasanthill Thats a great compliment, i appreciate the kind words. I hope all that u feed enjoy it as well.
gastonlang 1 year ago
@gastonlang
I thought that you had to let the beans set in a bowl of water in the fridge overnight (to tenderize them), before you could cook them.
SinnFein4ever 1 year ago
@SinnFein4ever You don't have to let the beans soak overnight, but most people in New Orleans do this. Everyone in my family does this and everyone I know does this. I am a native of New Orleans.
IslenoGutierrez 1 year ago
@IslenoGutierrez
That's what I do too.
When it comes to alligator meat, I tenderize it in a bowl of milk overnight.
SinnFein4ever 1 year ago
@SinnFein4ever yes, that is how you do alligator too. You can do catfish that too with a little milk and mustard.
IslenoGutierrez 1 year ago
@IslenoGutierrez
Mmm...catfish is kind of bland for my taste.
You have to dress it up with lots of batter and spices to give it a kick.
Fried catfish tastes good, but it's not exactly the most heathly.
Salmon is my favorite kind of fish (although the fact that I'm Irish might have a bit to do with that ;).
I like to either bake it in a lemon-butter sauce in the oven and serve it with capers on top, or make a honey-teriyokie glaze, wrap it in foil, and grill it on the barbe-que outside.
SinnFein4ever 1 year ago
@SinnFein4ever Sounds good. I like salmon too. I only mentioned the catfish because you mentioned soaking alligator in milk. I was just saying that is how we do catfish too, down here in New Orleans. It takes that muddy flavor out. Catfish is quite popular down here, and we do make a batter that is very flavorful as well as dipping sauces. The most common store bought batter in Louisiana is Zatarain's Louisiana fish fry with lemon. It is cornmeal and flour based.
IslenoGutierrez 1 year ago
@IslenoGutierrez
I preffer to make my own batter from scratch.
SinnFein4ever 1 year ago
@SinnFein4ever Most people where I'm from like to make batter for catfish from scratch, but sometimes if you don't feel like doing that, Louisiana fish fry is a quick substitute and it's so good, it tastes like batter from scratch. You would never know the difference and it's quicker. Just a tip, if you didn't wanna do it from scratch.
IslenoGutierrez 1 year ago
@IslenoGutierrez
Thanks for the tips.
SinnFein4ever 1 year ago
@SinnFein4ever Hey anytime. If you ever have any questions about New Orleans or its food and culture, just ask me. I know alot about my culture. Don't be fooled by my name, I am just a descendent of the Spaniards who once owned Louisiana and where here in New Orleans and contributed to the culture along with the others. I also am a descendent of the French too. I am a Louisiana native, native of New Orleans, whose family goes back to New Orleans to the time before Louisiana was part of the U.S..
IslenoGutierrez 1 year ago
@IslenoGutierrez well my family came from Acadia--the DeArmond family...My Grandfather hunted Alligator and trapped Mink during the depression. I remember when there was NO FISH FRY MIX AND NO DUMP-N-BOIL FOR CRABS, CRAWFISH AND SHRIMP BACK THEN. IN THE MID 60`S CRAWFISH AT BELLE RIVER WAS 15 CENTS PER POUND.- A SACK COST 6 BUCKS--POOO-YIII-YIII!..PLEASE TELL ME YOU DON`T USE TRAPPEY`S HOT SAUCE ,WITH CRYSTAL IN YOUR BACK YARD!!!
BRICKHARRELL007 3 months ago
@BRICKHARRELL007 Most of the time I use Louisiana or Crystal. I like the flavors of those two. I'm not crazy about Tabasco. To me it's pure hot with not much flavor, but that's my opinion. As far as heritage, I have Spanish and French heritage. My French heritage comes from both the French of the French Quarter of New Orleans who came straight from France and Acadians that settled just outside of New Orleans. I love both my Spanish and French sides.
IslenoGutierrez 3 months ago
@gastonlang hey my mom malkes this i was wondering if u can try it her way tell em what u think shes usessmoked pork hox instead of sausage u can try that it is also very tasty
although i dont eat the hox itself i liek the flavor in the beans
tristar1215 1 year ago
@tristar1215 I will see what i can do.
gastonlang 1 year ago
a good pot of beans is a religous communion to me.... thanks for the reminder
TheSunIsBlack 1 year ago
u have to biol that pickle meat if not it will be way too salty
Peachis911 1 year ago
Louisiana Hot Sauce.. YOU can't beat it with a stick. It is cheap and it is the best hot sauce. The next best is Crystal hot sauce. I don't like Tabasco because it so vinegary tasting.
dickjohnson474747 1 year ago 5
@dickjohnson474747 I like LA hot sauce as well. If u knew what I know, you would never use crystal again.
gastonlang 1 year ago
@gastonlang I probably don't want to know. I'll just take your word for it.
dickjohnson474747 1 year ago
You make red beans just like my dad does, except he uses Manda's sausage. Either way, it's pretty delicious!
samanthalynn6790 1 year ago
@samanthalynn6790 Thanks for the kind words, I am sure his are great. Gotta love it!!!!!
gastonlang 1 year ago
Dang it ! That looks right!
Its a little different from my recipe, i use chicken stock, and once it boils down i add some tomato paste and more stock. Wish i could find Pickle meat on the regular out here in Houston, i found one spot that carrys it, but it only has it sometimes. So i cant depend on it. Still thanks alot Gaston, always have solid recipes for us.
ColeAnthonyLA 1 year ago
@ColeAnthonyLA Tomato has no business in red beans and rice. It is never used in it in New Orleans.
IslenoGutierrez 1 year ago
@IslenoGutierrez you should try it! I never used to use it either but it adds a flavor to it that is amazing!
ColeAnthonyLA 7 months ago
like maybe two tablespoons..
ColeAnthonyLA 7 months ago
@ColeAnthonyLA I don't know where you live, but I live in New Orleans where red beans and rice come from, and tomato never goes in red beans and rice. Never ever. If you pull up authentic recipes of red beans and rice, you will never see a tomato or tomato products used. Tomatoes have no business in red beans and rice.
IslenoGutierrez 7 months ago
Finally, a real creole Red Bean and rice on youtube. Still, when I lived down by the Mississippi, I remember that our neighbors fried the sausage, took em out and used the grease for cooking the beans, this way when we had the sausage on the side, they were still crisp.
KiolBu 2 years ago
@KiolBu I'm from New Orleans, and some people cut up the sausage and put it in the beans and serves it over rice, or some use a ham hock or Louisiana pickled pork a.k.a. pickled meat. Some people do like what u said and use the grease from the sausage and serve it on the side too. It is just personal preference. But it is more common that people cut the sausage up and put it in the beans and serve it over white rice. It's also common to serve a pork chop on the side, or fried chicken.
IslenoGutierrez 1 year ago
great vid!
numba171 2 years ago
I just made a huge pot of red beans and rice for Sunday lunch.
deussolinvictus 2 years ago
I had this the other day, trust me it was delicious. I can't find the pickle meat down here in Texas, I had to use salt pork and left out the Morton salt in the end. I substituted Tony's for the Zatarans also. 10 stars. I guarantee and Geaux Saints.
tjp623 2 years ago
Also, if you soak the beans, they need to soak for about 8 hours in a large glass bowl, as the beans will expand when they absorb the water. My rule of thumb is to make sure I have at least two inches of water above the beans when I first soak them.
WindyCityGal100 2 years ago
If you can't find pickled pork meat, use about 4 slices of bacon and brown them until almost cooked through before the veggies and add a teaspoon of red wine vinegar, when you add the last two cups of water near the end. This is a great recipe!!
WindyCityGal100 2 years ago
omg im dieing for sum real food ive been eatin mcdonalds and str8 junk foodfor three years now i miss my moms house and the food...mmmmmmmmmmmmmm damn
krookedearz 2 years ago
Man, now I am hungry! Great Video!
thecajunblaze 2 years ago
two thumbs up from Lafayette, LA. My only criticism is you have to let the people know to soak their beans for a few hours if they are using the camellia red beans.
jrrobichaux 2 years ago
Oh my goodness it looks great I was looking for recipes from New Orleans, moving around all the time I can not find the same meats but I guess i can improvise. Thanks
kenyaette 2 years ago
I imagined you soaked your beans correct? I don't think the beans would have been done if you hadn't. So you drained the soaked beans and added 4 cups of water?
RockTheCage55 2 years ago
I do soak the beans for a few hours, I then drain and rinse and I added the beans and water together. Hope you subscribed and enjoy.
gastonlang 2 years ago
Other song: "You Are My Sunshine" by Jimmie Davis, adopted 1977.
State Capital:Baton Rouge
Largest city in state: New Orleans
State Motto: Union, Justice, and Confidence.
Reigon in U.S: South East (SE)
Highest point: Driskill Mountain, 535 ft.
Lowest point: New Orleans, 5 ft below sea level. I hope some of you learned more about Louisiana. Thx
keepawayfromeyes 2 years ago
Thanks for everything Keepaway!!!!!!
gastonlang 2 years ago
I was asked to do a research report on a state and I picked louisiana (because of your vids.) I have some facts I would like to share. Date Louisianna became a state: April 30,1812. 18th state out of the 50 states of the U.S.A, named in honor of king Louis the 14th and nicknamed the "Pelican state." State tree: Bald Cypress, Bird: Eastern Brown Pelican, Flower: Magnolia, Insect: Honey Bee, Gem: Agate, Song(s) "Give Me Louisiana" by Doralice Fontae, adopted in 1970. Look up for more info.
keepawayfromeyes 2 years ago
Cooked this again last week in a much bigger batch. I learned that the proportion of sausage to beans is very important. You can not have way more beans than sausage or you lose a bit of the flavor. Makes sense to me !
Oh, it was still VERY good.
GAtrippe 2 years ago
Hey Yall, check out my favorites on my youtube channel, Alton Brown shows us how to make pickled pork.
gastonlang 2 years ago
I cooked this recp 2 weeks ago for the first time, and it came out just WONDERFUL ! My wife, myself, and my children were just wowed. Honestly, most of the others on youtube do it different, but this comes out just the way I like it ! I am going to cook it again tomorrow, and wanted to review.
Thanks so much !
oldpreach 2 years ago