Cooked twice and loved. A giant ham hock was added, skinned and chunked and re-added to the stew. Thanks for the clear instructions on this wonderful meal!
I grew up with the best of South Louisiana cooking and I can truly say that your recipes are genuine and the nost authentic that I have seen on the internet.
I work at a college in Kansas. A large percentage of our students come from the South. I need more videos from you! I will be making this version of red beans on etouffee day, and I am ecstatic to make a chocolate roux to try my hand at a more authentic gumbo. Thank you so much, I hope to have 500ish happy students!!!
I am a Cajun from the Acadiana area and I would actually eat this. Thanks for not putting crazy things in it and showing the true Cajun way to cook this. 👏👏👏
🙌🏻 Thank you so much. There is a lot of “Cajun” recipes on CZcams but I am trying to show the most authentic recipes and make them accessible for a global audience. Thank you watching Danie!
About 11 years ago I was chatting on Facebook with some people from the southern states and we were talking about food. I grumbled that I had no idea what to cook for dinner. Someone asked for a list of my fridge contents and they came up with red beans and rice. I’d never heard of it but always willing to try something new I made it (it was not a Monday, sorry). My five kids loved it, so we have had it many times since (on a Monday). It was this recipe but without the 🫑 (in Australia we call it a capsicum)
I visited Australia a few years and loved it. I had no idea bell peppers were called capsicum there. This story is great and that’s what I like about recipes from Louisiana. They don’t require a lot of ingredients but are very flavorful. Thanks for watching Birgitta!
I use a smoked turkey neck and ham hock with chicken stock. More dishes, but I ladle some of the beans and stock and pulse in the blender and reincorporate. I’m with Louis Armstrong. Amazing meal.
This is a staple dinner once a month in our household. It's a classic and never fails to satisfy. Your approach is wonderfully basic and a great way to get started with Southern food. If I may, I would like to suggest brining the beans in four quarts of water with one and a half tablespoons of table salt. I do hope you continue your journey here as doubtless it will inspire a new generation of cooks to an amazing cuisine of generations past.
Wasn't aware of brining dry beans before use. Checked it out and Cooks Illustrated said do it. They used 4 qts water but tested 2qts and it worked fine as long as beans remained submerged.
That's gonna be so good come Fall and cool weather.. I'm gonna make with Beef stock instead of water, a la Chef Jean Pierre. Its a recipe not a straight jacket... Thanks for your real McCoy
My dad's family is fron New Orleans and you are the real deal. I am so hungry now. Am in New York, there is no shortage of rice and bean combos but they all make me think of the special ones grandmother (and you obviously) know all about. We need more, please...
Mary that's a great idea! I am going to include this in my next video. I am trying to make the videos as approachable as possible to a global audience while still being authentic, so please continue to provide any tips or feedback on how to make the recipes relevant to everyone.
Easy and delicious! Thanks for a great recipe. I also followed your long-grain rice recipe and it turned out perfectly on my first attempt. I didn't skip the cayenne and substituted 5 diced jalapenos for the bell pepper with no regret.
I'm gonna have to try this recipe. Looks and sounds delicious. I took a look at your channel and one of the first things I noticed is your recipe for Gumbo. I have only had the Chunky Soup version and never homemade. Once I tasted it and Jambalaya I fell in love. I want to make it homemade and not a knockoff version. So I'm saving the videos to hopefully soon make my own. Thanks.
This is great! Please let me know you make any of the recipes! I love to hear how they turn out! Also, do not hesitate to ask any questions if anything is unclear, I am happy to answer if I can help!
It’s honestly a goal and dream of mine. I have not put a lot of energy into it and mainly focusing on producing videos, but if there is enough interest I will dedicate more time to it!
This has been one of my favorite meals since I was a child. Even though I no longer eat meat, I still make it and use liquid smoke and smoked paprika to get that meaty, smokey taste you get from the ham hock. Glad to see you didn't leave out the rice and the cornbread!
I know what you're gonna say when I admit this, but I still struggle to cook rice, even with a rice cooker. Maybe it's a little harder to make a portion for one or impatience, I'm not sure, but since it's such a huge part of Cajun cuisine, maybe you could throw some of your rice tips into a video?
You are 100% right. I have honestly struggled with rice for years. It is extremely frustrating to spend hours making the perfect gumbo and then bite into a crunchy or mushy piece of rice. Also you read my mind, stay tuned for my next video!
@@RueCajun I’m not much of a cook but I grew up with the chore of boiling rice for any need. I used a thin aluminum pot. Put about a cup of rice in the pot and rinse it well under cold faucet water, until water is mostly clear. Cover rice with a double amount of water, at least. You will drain it when cooked. Add salt-- I forget how much. Bring to a boil; adjust fire so it doesn’t boil over. Stir with a fork every now & then. Look at the color & size of the rice grains when you stir. Start checking by tasting for doneness when the grains look kinda translucent or seem swollen in size. Cooked rice is not solid white-it’s sorta translucent on the sides but mostly white in the length of the grain. Cool under faucet water and taste for doneness. I hope this works for you.
Gave this a shot as my first foray into Cajun cuisine. This recipe is absolutely amazing, and it's even better the next day! Fantastic video. Can't wait for more.
I usually make mine a little wetter, but definitely appreciate you mentioning to smash some beans.. people miss that and end up with bean soup. Also, omitting the ham hock should be considered a crime against humanity. I look for meaty hocks and shred the meat and put it in at the end, really amps it up.
Red beans and rice was the first thing my mom taught me to cook. Since moving into my college apartment it has been a staple meal. I normally make it with bacon and conecuh sausage, but the absolute best one used some crumbled deer sausage in place of the bacon.
I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands. Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.
Hi, I found you thru the recommendation of Chef Jean Pierre. Given I appreciate his coaching and ALL THINGS New Orleans Cooking I am forced to ask: Should not the onions be sauteed first? Followed by the sausage. ;-} Looks GREAT BTW.
Recipe for two?? We are elderly and my seems more like soup… I used 8 Oz or 1/2 bag of the Camilla beans and 4 cups of water…simmered for 3 hours, blended a cup of cooked beans and added back. Can you offer suggestions for red beans and also gumbo for two? Love your technique!
I use pickled meat along with andouille in my red beans recipe. Unfortunately, I can’t find pickled meat or authentic andouille where I live, so I order it from New Orleans vendors
Though I have never used them, after researching they seem to be interchangeable. Small red beans may not require to be cooked as long since they have a softer texture. Also, according to some they have a "beanier" flavor, so the flavor may be slightly different. I bet they are equally as delicious. I may experiment with small reds next time.
I hate runny beans. This is about like mine but I don't mash them. Just slow simmer and stir all day long. If you got to eat rice with soup poured over the top then you miss some finer parts of life.
No!! Not red kidney beans! Red beans and red kidney beans are two different things. The flavor is way different, and regular red beans release more starch. Shame!
Cooked twice and loved. A giant ham hock was added, skinned and chunked and re-added to the stew. Thanks for the clear instructions on this wonderful meal!
HAMBONE!!! Thanks for this one, Rue!!
Good job thanks and yes continue with more
Hamhocks are the sleeper hit in any good stock/stew. Great video.
Very nice video
Red Beans & Rice are a favorite at our house. You make it look easy....................
Thanks for watching Shannon!!
I grew up with the best of South Louisiana cooking and I can truly say that your recipes are genuine and the nost authentic that I have seen on the internet.
W, thank you so much. I hope the recipes give others the ability to experience a little bit of Louisiana.
Ah. This is what I was waiting for.
I work at a college in Kansas. A large percentage of our students come from the South. I need more videos from you! I will be making this version of red beans on etouffee day, and I am ecstatic to make a chocolate roux to try my hand at a more authentic gumbo. Thank you so much, I hope to have 500ish happy students!!!
Jordan, I love to hear this! More videos are coming! Thank you watching!
Came for the bell pepper cutting tutorial, stayed for the red beans and rice. :-)
I am a Cajun from the Acadiana area and I would actually eat this. Thanks for not putting crazy things in it and showing the true Cajun way to cook this. 👏👏👏
🙌🏻 Thank you so much. There is a lot of “Cajun” recipes on CZcams but I am trying to show the most authentic recipes and make them accessible for a global audience.
Thank you watching Danie!
@@RueCajun well on behave of us Cajuns who roll our eyes at some of the crazy "Cajun" dishes on here that none of us would eat, THANK YOU!!
You make cooking Cajun easy! Nice thanks!
Thanks Amanda!!!
Made the red beans and rice it was great.
About 11 years ago I was chatting on Facebook with some people from the southern states and we were talking about food. I grumbled that I had no idea what to cook for dinner. Someone asked for a list of my fridge contents and they came up with red beans and rice. I’d never heard of it but always willing to try something new I made it (it was not a Monday, sorry). My five kids loved it, so we have had it many times since (on a Monday). It was this recipe but without the 🫑 (in Australia we call it a capsicum)
I visited Australia a few years and loved it. I had no idea bell peppers were called capsicum there. This story is great and that’s what I like about recipes from Louisiana. They don’t require a lot of ingredients but are very flavorful. Thanks for watching Birgitta!
I use a smoked turkey neck and ham hock with chicken stock. More dishes, but I ladle some of the beans and stock and pulse in the blender and reincorporate. I’m with Louis Armstrong. Amazing meal.
This is a staple dinner once a month in our household. It's a classic and never fails to satisfy. Your approach is wonderfully basic and a great way to get started with Southern food. If I may, I would like to suggest brining the beans in four quarts of water with one and a half tablespoons of table salt. I do hope you continue your journey here as doubtless it will inspire a new generation of cooks to an amazing cuisine of generations past.
This is a great idea. I will do this in my next batch.
Wasn't aware of brining dry beans before use. Checked it out and Cooks Illustrated said do it. They used 4 qts water but tested 2qts and it worked fine as long as beans remained submerged.
That's gonna be so good come Fall and cool weather.. I'm gonna make with Beef stock instead of water, a la Chef Jean Pierre. Its a recipe not a straight jacket... Thanks for your real McCoy
Beef stock will make it even better! I’m looking forward to fall when I can start making gumbos again.
Yum! Paused the video to start soaking beans and check fridge for my shopping list.
I love to hear this Bill! Let me know how it turns out!
@@RueCajun It was wonderful. Made just like you said, but threw the ham hock on the smoker for a couple hours until it was time to load the pot.
@@Miata822 I love to hear it! Double smoking the ham hock is a pro move.
My dad's family is fron New Orleans and you are the real deal. I am so hungry now. Am in New York, there is no shortage of rice and bean combos but they all make me think of the special ones grandmother (and you obviously) know all about. We need more, please...
My strong opinion that no one will ever change is that the worlds best chefs are grandmothers that live along I-10! Thanks for sharing David!!
I'm glad i found some proper cajun cooking, I've been trying to learn some of the intricacies of the style
Perfection!!!
great video, found you from a chef jean-pierre video
Thanks for watching John! Chef JP is the best.
Hi, Ireland here! Can you please show me how to make cajun seasoning. I can't get ir here. Great video 👍
Mary that's a great idea! I am going to include this in my next video.
I am trying to make the videos as approachable as possible to a global audience while still being authentic, so please continue to provide any tips or feedback on how to make the recipes relevant to everyone.
Hey People! You need to make this one.
I love the bit of history that went with this video. Great recipe as well. 👌🥰 bytwy do you have a good recipe for grits and grillades?
Thanks for watching!! Ohhh grillades with a red gravy will definitely be on the channel. I’ll put it on the list!
Easy and delicious! Thanks for a great recipe. I also followed your long-grain rice recipe and it turned out perfectly on my first attempt. I didn't skip the cayenne and substituted 5 diced jalapenos for the bell pepper with no regret.
Also, smoked ham hocks aren't difficult to find. My local Walmart has them in the smoked meat section.
Yummm! That looks amazing!
I like the mash some beans trick and nothing better than a smoked hock!!
Thank you for all you do!! 🙏💕
I'm gonna have to try this recipe. Looks and sounds delicious.
I took a look at your channel and one of the first things I noticed is your recipe for Gumbo. I have only had the Chunky Soup version and never homemade. Once I tasted it and Jambalaya I fell in love. I want to make it homemade and not a knockoff version. So I'm saving the videos to hopefully soon make my own. Thanks.
This is great! Please let me know you make any of the recipes! I love to hear how they turn out! Also, do not hesitate to ask any questions if anything is unclear, I am happy to answer if I can help!
Yumm! I can smell these beans simmering! Fantastic tutorial. .... Now, where is that ham hock I stashed in the freezer?🙃
Haha! I usually have a stash in my freezer too. Thanks for watching.
Have you considered writing a cookbook?
It’s honestly a goal and dream of mine. I have not put a lot of energy into it and mainly focusing on producing videos, but if there is enough interest I will dedicate more time to it!
Looks great!
This has been one of my favorite meals since I was a child. Even though I no longer eat meat, I still make it and use liquid smoke and smoked paprika to get that meaty, smokey taste you get from the ham hock. Glad to see you didn't leave out the rice and the cornbread!
Liquid smoke is a great idea. I use smoked paprika all the time! Thanks for watching Lesia!
I know what you're gonna say when I admit this, but I still struggle to cook rice, even with a rice cooker. Maybe it's a little harder to make a portion for one or impatience, I'm not sure, but since it's such a huge part of Cajun cuisine, maybe you could throw some of your rice tips into a video?
You are 100% right. I have honestly struggled with rice for years. It is extremely frustrating to spend hours making the perfect gumbo and then bite into a crunchy or mushy piece of rice.
Also you read my mind, stay tuned for my next video!
@@RueCajun I’m not much of a cook but I grew up with the chore of boiling rice for any need. I used a thin aluminum pot. Put about a cup of rice in the pot and rinse it well under cold faucet water, until water is mostly clear. Cover rice with a double amount of water, at least. You will drain it when cooked. Add salt-- I forget how much. Bring to a boil; adjust fire so it doesn’t boil over. Stir with a fork every now & then. Look at the color & size of the rice grains when you stir. Start checking by tasting for doneness when the grains look kinda translucent or seem swollen in size. Cooked rice is not solid white-it’s sorta translucent on the sides but mostly white in the length of the grain. Cool under faucet water and taste for doneness.
I hope this works for you.
Gave this a shot as my first foray into Cajun cuisine. This recipe is absolutely amazing, and it's even better the next day! Fantastic video. Can't wait for more.
My mother always used pickle meat instead of sausage.
I usually make mine a little wetter, but definitely appreciate you mentioning to smash some beans.. people miss that and end up with bean soup. Also, omitting the ham hock should be considered a crime against humanity. I look for meaty hocks and shred the meat and put it in at the end, really amps it up.
Im a vegetarian but im gonna use meat free sos and quorn vegan ham ....it looks amazing
Thanks for watching! This can easily be vegetarian by using smoked paprika and vegan ham, etc. I’m planning some vegetarian recipes! Stay tuned!
I am going to make this tomorrow. Please make more vids. They are fantastic. My grandfather was from Lutcher, LA. I miss his cooking.
Red beans and rice was the first thing my mom taught me to cook. Since moving into my college apartment it has been a staple meal. I normally make it with bacon and conecuh sausage, but the absolute best one used some crumbled deer sausage in place of the bacon.
I went to school in the US in the nineties, and this, this is the red beans and rice I ate! I tried a couple of recipes, but none tasted like this. The only problem is the andouille that I haven't been able to find here in The Netherlands.
Besides the recipe, production value is off the charts. I wish you had the time and motivation to make more videos.
Any meat will fortify the protein and taste. Beans are a good protein source so can be made lighter without meat, replacing water with stock.
We use pinto beans, but the same overall. Super good comfort food.
Liked your video.
"I'm on CZcams so I cut it fancy" lol - another awesome video - thank you!
Hi, I found you thru the recommendation of Chef Jean Pierre.
Given I appreciate his coaching and ALL THINGS New Orleans Cooking I am forced to ask:
Should not the onions be sauteed first? Followed by the sausage.
;-} Looks GREAT BTW.
My man!
Shiny guy! Thanks for coming back and watching!
@@RueCajun Thanks for making cajun food easier to make for those who didn't grow up with it!
Recipe for two?? We are elderly and my seems more like soup… I used 8 Oz or 1/2 bag of the Camilla beans and 4 cups of water…simmered for 3 hours, blended a cup of cooked beans and added back. Can you offer suggestions for red beans and also gumbo for two? Love your technique!
I use pickled meat along with andouille in my red beans recipe. Unfortunately, I can’t find pickled meat or authentic andouille where I live, so I order it from New Orleans vendors
I like me some red beans......
Might i suggest something sweeter within the next few videos? Something like beignets?
let's go! almost 2k views!
You’re the man shiny guy 🤜🏻💥🤛🏻
@@RueCajun Honest not ass kissing i love your style. Think you can at some point show me how to cook lobster or crab? :)
Crab is definitely in the lineup! I can throw a lobster recipe in there too
In North LA we cook small red beans instead of kidney beans. Is there a taste or texture difference?
Though I have never used them, after researching they seem to be interchangeable. Small red beans may not require to be cooked as long since they have a softer texture. Also, according to some they have a "beanier" flavor, so the flavor may be slightly different.
I bet they are equally as delicious. I may experiment with small reds next time.
I hate runny beans. This is about like mine but I don't mash them. Just slow simmer and stir all day long. If you got to eat rice with soup poured over the top then you miss some finer parts of life.
Your recipe looks really good but according to other recipes I’ve seen and tried it doesn’t seem as authentic as others
That restaurant beans not home cooked. No pickle meat or smoke turkey
No disgusting onions please. Yucky
No!! Not red kidney beans! Red beans and red kidney beans are two different things. The flavor is way different, and regular red beans release more starch. Shame!
Shame? lol