The Magic of Chef Paul - Red Beans & Rice
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Uploaded by ChefPaulPrudhomme on Jul 16, 2008
Chef Paul talks about red beans and rice, and the Louisiana attitude towards food!
- 49 likes, 10 dislikes
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Top Comments
All Comments (26)
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@carlalayne Soak them in water overnight.
Same as the Cubans do with their black beans for their black beans and rice.
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@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..
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Chef Paul Prudhomme is a genius, Period! I would truely love to shake is hand..
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How do you get the starch "out the beans?"
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The holy trinity seasoning is the secret. . . . mey yeah pad-nuh!
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@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)
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Some of you cajun cooks post and tell how to get the starch out of the beans and what that means. Thanks
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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.
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Wow, I have not seen him in years. Hes lost weight!
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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.
senorchipotle 2 years ago 3
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.
hiphaup 3 years ago 3