Red Beans and Rice

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I was a chef for a large corporation for over twenty years. I was exposed to a lot of different cuisine but one I did not have a chance to work with was Cajun/Creole. I did have a few friends who were from the Louisiana/Mississippi area who gave me a few pointers on how to properly make red beans and rice.I did spend a few months in lower Louisiana and this recipe reminded me of the time I spent there. Today I made this recipe and it was right on the money. The ONLY thing I would warn a perspective preparer of this recipe is the salt content. When I make this recipe again, i'll use lower salt content ingredients and add salt as needed.

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I am not a very good cook, by any means, but I made this last night for my boyfriend (who is super picky and it was fantastic! I soaked the beans all day long (8 hours, and chopped everything before I started cooking. Followed the recipe to a T and it turned out so well. Thanks, Emeril!

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My honey ate three heaping bowls of this stuff!!!! I tried to cut out SOME of the fat so I didn't use bacon grease or ham hocks. Instead I used EVOO and smoked turkey and it was still outstanding... I did however use Andouille Sausage (sly smile ;-

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This is a great recipe but I change just a few things to our family's taste. I don't use ham or bacon, just saute the veggies in olive oil. I also add spice with adding a chopped jalapeno pepper to the onions, celery and bell pepper. Then I omit the thyme and bay leaf etc, instead I just use liberal (very liberal sprinkling of cajun seasoning. Any cajun seasoning will work but we adore a spice blend called Muzzy's Magic. Cook the beans as the recipe describes, except grill the sausage on a grill and don't cook in the beans. We also use jasmine rice. Pile the rice, beans, maybe some shredded cheddar and sliced sausage... yum! This also makes the beans lower in fat.

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Great recipe and perfect consistency and texture. Seasoning is perfect - but if you like a little more heat a tablespoon or two of Crystal Extra Hot and a dash of Creole seasoning is a very good addition. For those commenting about too much liquid, it is not a problem if you use a heavy pot (cast iron, Le Creuset, etc. and simmer steadily on medium low as per the recipe.

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I made this mid week with the left over ham from Sunday dinner. Soaked the beans over night and had about 20 minutes of prep work in the morning. A turkey roaster set to 265-275 worked great. I doubled the recipe as I had a lot of ham and wanted to add some andouie. Real andouie (18 hrs in a Louisiana smoke house has a great smoky flavor that compliments this dish very well I used a 1/2 lb or so. I backed that up with some paprika and a bit of chili powder.

To "kick it up" I roasted a poblano tossed that in with the green pepper and also added a habanero and a couple serranos. Plus the red pepper the recipe already calls for. The different types of peppers offer a well rounded heat.

The broth, I went about 60-70% chicken broth (low sodium and 40-30% water. Ham, andouie and broth can get salty quick, I didn't need to add any salt. I used about 12-14 cups on a double recipe so I would think 10 would have been way too much. Overall quick, easy and delicious.

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I combined veggies, garlic and the meats and put my pre-soaked beans in a crock pot. Added chicken stock and water that covered the beans by about an inch. I went to work and came home to an easy dinner. Just make the rice, maybe some cornbread, add the green onions to garnish. Perfect for us working Moms.

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This was my first try at red beans and rice. I'm a Tennessee girl transplanted to Louisiana. I like spicy so I used andouie sausage and added red pepper flakes and hot chili powder. Very good but...ten cups of liquid? I scooped out about 2.5 cups when it first started cooking and I'm glad I did as it would have been a really thin bean soup otherwise. I'm proud of my results though and would stack it up against any other I've eaten here.

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I had never had red beans and rice before, but my husband had, so I thought I'd give it a shot. (I even introduced my Whole Foods butcher to Tasso, which he didn't know his store carried!. It was FABULOUS. I do have to admit that I couldn't find dried red beans. Had to go with canned. So I let everything simmer together and added the canned beans for the last 20 minutes. Just superb flavours. Will make this again and again!

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We love this recipe! It is ever so good the first day, but ambrosa the second!