Hello ladies! I’m from Louisiana as well, a little town called Edgard. I will definitely be binge watching y’all videos. My husband love red beans so he’s going to have to try this recipe.
I made these, and OMG!!! They were delicious!! Y’all cracked me up when you started coughing from the seasons! If you ain’t sneezing, it ain’t seasoned! 🤣
I saw the text in the description of the thumbnail and was impressed. AWESOME! I have never seen that in all of my tens of thousands of RUclips videos watched.
Just came back from New Orleans and Kenner last night. Can’t get enough of the red beans and rice. My mama from Kenner made them with ham hocks when I was a girl. Gotta keep the Creole flavor going! Nothing like red beans and rice. 😋
First time I visited Marrero, LA my first dish was a turkey neck boil, then red beans & rice. Then Red Fish the next day. Man oh man I’ve been craving Louisiana food ever since. I’m going to attempt to make this, thank you for posting!!!
We will! Hopefully, now that the COVID threat is subsiding The Creoljun Contessas can return to routinely posting videos. Also working on a website to make downloading instructions more user-friendly for our subscribers. Thanks Lynda for your patience and support! The Creoljun Contessas
Love sista both of you.I am from STL I all ingredients but no original Camelos beans.Not sold in STL,only can purchase when a friend goes NAWS God Bless 😊
Im a new subscriberand i really love how you explain to understand all whats needed and I rather enjoyed this recipe for RedBeans and Rice it was delicious and my family enjoyed it ,little different from mommas but was cooked on Mondays as well now I know why but didn't understand until you wonderful ladies explain it.😋😋
Pull the ham hocks out right as you add the andouille, let cool and pick off the meat and add that to the pot b4 you serve. I know that recipe has got to be good, i've had red beans all my life. Add a box of chicken stock and the rest water. I make mine 2 bags at a time and freeze a gallon in a zip lock bag.
My family and I lived in Baton Rouge for 5 years. We loved the people and definitely the food. My red beans is in the crockpot right now. I looked on your channel hoping to find a good Jambalaya recipe but couldn't find one. Do y'all have one you can share? Maybe even make another video.
Made this for dinner tonight for my family of 6 and it turned out perfect. Had to remove some of the liquid towards the end of cooking to get that thick and creamy consistency. But a 10 out of 10 thanks ladies!
Around the time you add the sausage, I usually smash about a third of the beans against the side of the pot with a wooden spoon while continuously mixing the mash into the broth. Thickens it up just fine and gives a more consistent flavor throughout.
This is definitely a classic, flavorful dish!! My mame made her beans the same way. My beans are cooking now in the crockpot!!! Thanks for the video ladies!!!
Hi Sherry, Sorry it took a minute to respond. Thank you for all of the support. Getting back into the swing of things kinda-post-COVID. Exciting good luvin from the oven recipes and tutorials for Louisiana Creole and Cajun goodies on the way! Your Friends at The Creoljun Contessas
Whatah Beautiful Mother's Day wkend surprise.. My 2 Beautiful cuzz'ns sharing My Favorite Aunt's recipe.. Tha memories ooooh tha memories in her kitchen eat'n up a storm sha'😋🥰😇🙏🏽
Hi Kacey, Thanks for the question. If cooking the beans on low, around 6-7 hours, depending on slow cooker. Add sausage at hour 5 for 6 hour cook time or hour 6 for 7 hour cook time. Cut these times in half if cooking on high temperature. Hope this helps. The Creoljun Contessas
Oh man. I'ma move next door to you two ladies if you'll let me come eat your cookin! Will you adopt a grandpa? I made your red beans and rice (but just on the stove, not in the slow cooker) and it was SO GOOD. Thank you!
I don't know about the rest of you people but I'm a bit of a pussy. I don't like the hocks falling apart and maybe small sharp bone pieces ending up in my dish. You can break a tooth that way. I wrap the hocks in cheese cloth and tie them up and then cook the hocks. When they are fall apart done, I move them to a big stainless bowl and take them apart, and then put the meat back into the pot. That's just me.
We typically do not soak slow cooker beans. The beans will be tender because of the extended time they cook. We do, however, soak beans we are cooking them on the stove top [shorter period of time]. Hope this helps... The Creoljun Contessas
Bonjour T Mc, Nope, not Creole per se. I think the origin is Italian. Means Royalty. We cooking royalty in our neck of woods! Your Friends at The Creoljun Contessas
Thanks ladies! I’ve followed your recipe but added accent, onion powder, cumin, basil, 2 chicken bouillon cubes, and tomatoes. It’s a hit every time! Yum!
Bonjour Shermiell, You go! Mama always said -- take it and make it your own. I am glad you are following mama's mantra and you are pleased with the results. Keep up the good work! Your Friends at The Creoljun Contessas
ALL THE WAY IN LOS ANGELES,I JUST CAME ACROSS YOUR PAGE AND I AM MAKING MY BEANS AS I TYPE…….YA’LL ENERGY IS REALLLLLL COOOL!!!!!KEEP IT GOING AND I WILL LET YA KNOW HOW IT TURNED OUT!!!!!!
Bonjor Rebecca, I guess the question I would ask you is -- what's your end goal? Typically, we do not remove the ham hock unless we are eating it -- if you know what I mean. We like the meaty experience of eating a tender ham hock. If you don't want to present the dish with a ham hock in it, you could easily remove the meat from the ham hock bone and return meat only to pot. If you want to use ham hock as a seasoning only, I don't see any harm in removing. Like mama always said -- make it your own!. Hope this helps. Your friends at The Creoljun Contessas
Bonjour JAVA, Yes, over a very low flame -- you could. Very low heat (between 190 and 200 degrees F) on stove. Temperature and time is the key! Your Friends at The Creoljun Contessas
Hi Phillip. I've never had caribou hoves but definitely pigs feet. Sounds interesting. Thanks for the support. Your Friends at the The Creoljun Contessas
Yes indeed. Now I may have been extra and boiled my ham hocks for two hours with a hamshank but to each it’s own. I also soaked my beans overnight and boiled them for about an hour in the stock the ham hocks and shank made. But now they’re in the slow cooker and let’s just say my coworkers better be glad I like to cook
Hello ladies! I’m from Louisiana as well, a little town called Edgard. I will definitely be binge watching y’all videos. My husband love red beans so he’s going to have to try this recipe.
I love these gals. They didn't forget to mention the crock pot size! VERY IMPORTANT!
I just made this for last night's dinner, it was so good. Thanks for sharing these great recipes and the history behind them.
This one made me smile. Love the rice design. I'll try this. Yum!
I made these, and OMG!!!
They were delicious!!
Y’all cracked me up when you started coughing from the seasons!
If you ain’t sneezing, it ain’t seasoned!
🤣
I saw the text in the description of the thumbnail and was impressed. AWESOME! I have never seen that in all of my tens of thousands of RUclips videos watched.
I love you guys creolja sounds just like my granny. I didn't even realize my granny had an accent until listening to you
I made this the other day. Just as good as I remember!!@!
Beautiful sisters! Great food!
Thanks again Ladies, but them spices got ya 😅😂! 👍🏾
Just came back from New Orleans and Kenner last night. Can’t get enough of the red beans and rice. My mama from Kenner made them with ham hocks when I was a girl. Gotta keep the Creole flavor going! Nothing like red beans and rice. 😋
First time I visited Marrero, LA my first dish was a turkey neck boil, then red beans & rice. Then Red Fish the next day. Man oh man I’ve been craving Louisiana food ever since. I’m going to attempt to make this, thank you for posting!!!
Love you two! You remind me of my youth growing up in New Orleans. I will definitely try this recipe. PLEASE do more recipes!!!!!
We will! Hopefully, now that the COVID threat is subsiding The Creoljun Contessas can return to routinely posting videos. Also working on a website to make downloading instructions more user-friendly for our subscribers. Thanks Lynda for your patience and support!
The Creoljun Contessas
Try it with fried fish too
Love sista both of you.I am from STL I all ingredients but no original Camelos beans.Not sold in STL,only can purchase when a friend goes NAWS God Bless 😊
Im a new subscriberand i really love how you explain to understand all whats needed and I rather enjoyed this recipe for RedBeans and Rice it was delicious and my family enjoyed it ,little different from mommas but was cooked on Mondays as well now I know why but didn't understand until you wonderful ladies explain it.😋😋
The laughs won me over. Subscribed. 🥰
I guess it is kind of off topic but does anyone know of a good site to stream newly released tv shows online?
@Omar Tadeo flixportal :)
@Ismael Wyatt Thank you, I went there and it seems to work :) Appreciate it!!
@Omar Tadeo no problem =)
Pull the ham hocks out right as you add the andouille, let cool and pick off the meat and add that to the pot b4 you serve. I know that recipe has got to be good, i've had red beans all my life. Add a box of chicken stock and the rest water. I make mine 2 bags at a time and freeze a gallon in a zip lock bag.
Great video!!! How many hours did y’all cook it for on low?
Can't go wrong with a few shot of Tobacco hot sauce.
Looks good! Y'all are awesome! 💜
Watching good folks come together over food is good for my soul. Just made some shrimp Etuffee last night
That music in the back ground of this video is the same music I hear in Louisiana Popeye's Chicken.
This is great.. please next time lower or mute the music … music only for the beginning and the end or the editing cuts
It was that seasoning before the garlic that you put in made y'all cough LOL😅
My family and I lived in Baton Rouge for 5 years. We loved the people and definitely the food. My red beans is in the crockpot right now.
I looked on your channel hoping to find a good Jambalaya recipe but couldn't find one. Do y'all have one you can share? Maybe even make another video.
You two are remarkably entertaining plus can cook. Both my parents were from Louisiana.
Hey yhall this is Pam B. I’m so glad to see you guys - I can’t think of your name - Heyyyyyyy!!!!!
3 hocks? Musta had some overtime on that Friday check! 😁✌
My head is going back and fourth to this music and i am a new subscriber ❤❤❤❤
Made this for dinner tonight for my family of 6 and it turned out perfect. Had to remove some of the liquid towards the end of cooking to get that thick and creamy consistency. But a 10 out of 10 thanks ladies!
Around the time you add the sausage, I usually smash about a third of the beans against the side of the pot with a wooden spoon while continuously mixing the mash into the broth. Thickens it up just fine and gives a more consistent flavor throughout.
The music was drowning y’all out
Awesome recipe and presented with a great Louisiana style!!
Good job I love that sister love there ladies that's what we need to see in all our family's 💯💯💯👍🏽🙏
This is definitely a classic, flavorful dish!! My mame made her beans the same way. My beans are cooking now in the crockpot!!! Thanks for the video ladies!!!
Simply amazing. Followed step by step.
What are ppl adding to have the Smokey flavor?
Fantastic trip "back home". I can practically taste these beans because your recipe is mamas. Thanks, Ladies!! Keep bringing it!
This is soooo good!! My husband asked me to make it again and the kids loved it!
I subscribed after the cough!😁
Dat cayenne can sneak up on da best of us! Thanks for subscribing Christopher...
The Creoljun Contessas
Finally some real creole Red Beans made the way my maw maw use to make em.
Thanks for sharing your video 😊❤️
New subscriber here, such a nice show, awesome music in the background,am a great fan of Doug Kershaw, please keep up the good work !!
Bonjour Carlgomm
Thanks for the sub! Will do our best.
Your Friends at
The Creoljun Contessas
I wish they have a love button I was looking for you guys for a while
Love this and love you! New Sub and TABASCO rules. Thank you ladies!
The music is distracting
You don’t ask he beans or rinse the rice?
Looks delicious ladies! Hello from Mississippi
Thank you. Looks so delicious. God Bless you both.👍
Hi Sherry,
Sorry it took a minute to respond. Thank you for all of the support. Getting back into the swing of things kinda-post-COVID. Exciting good luvin from the oven recipes and tutorials for Louisiana Creole and Cajun goodies on the way!
Your Friends at The Creoljun Contessas
Whatah Beautiful Mother's Day wkend surprise.. My 2 Beautiful cuzz'ns sharing My Favorite Aunt's recipe.. Tha memories ooooh tha memories in her kitchen eat'n up a storm sha'😋🥰😇🙏🏽
I stumbled on your channel, I love this easy recipe, I must try it. Be careful not to inhale too much now. LOL.
Hope you enjoy!
The Creoljun Contessas
Love you accent and laid back kick ass style🙌🏼🙌🏼💖💖💖👌🏼👌🏼👌🏼
What is the total cook time on the beans?
Hi Kacey,
Thanks for the question. If cooking the beans on low, around 6-7 hours, depending on slow cooker. Add sausage at hour 5 for 6 hour cook time or hour 6 for 7 hour cook time. Cut these times in half if cooking on high temperature.
Hope this helps.
The Creoljun Contessas
Oh man. I'ma move next door to you two ladies if you'll let me come eat your cookin! Will you adopt a grandpa? I made your red beans and rice (but just on the stove, not in the slow cooker) and it was SO GOOD. Thank you!
Thank you!
Love the recipe, and your antics, but can barely hear you. You might want to turn down the music a tad. God bless you all.
I think ya'll are great!!! Truly enjoyed this. Making it Monday. SUBSCRIBED
That looks real nawleans good! Happy New Year! The Cajun
Great recipe and story. You didn't pre soak your beans? Also, normally see Jasmin rice. Funny to see the fight of Frank's hot sauce vs tobacco water.
Did yall go over removing the Ham Hock bone and skin/fat and removing the Bay leaves?
I don't know about the rest of you people but I'm a bit of a pussy. I don't like the hocks falling apart and maybe small sharp bone pieces ending up in my dish. You can break a tooth that way. I wrap the hocks in cheese cloth and tie them up and then cook the hocks. When they are fall apart done, I move them to a big stainless bowl and take them apart, and then put the meat back into the pot. That's just me.
Yummy
I've ate this all my life I am from the south we always sought a our Holy Trinity after Browning the endui sausage
It ain't seasoned, if you ain't sneezin'! 🤣🤣
That's what they say baby😂😂😂❤❤❤
Now this is a song . I won't steel the lyrics but I might cook the food. Lots of fun thank you.
As soon as y'all added those ham hock I could smell it through my phone screen.😊
I gotta say I love watching you girls. I'm subscribing right now!
looks delicious... I am going to try this one. and your fingernails are so pretty.
Thank you, Ladies! Miss Deep East Texas and red beans and rice.
Ty! Love ya's! I liked & subscribed! Ty! Making your rwcipe tonight.
Bon jour Ty,
Thanks for subbing!
The Creoljun Contessas
y'all are making me hungry as I listen at work! I'm also missing my mama - she made the best red beans.
Making this Tommrow !!!! Just left the store with all the ingredients I didn’t have at home .
Bonjour Spiritual Mommy,
How did it go?
Your Friends at
The Creoljun Contessas
Did you soak your beans prior to cooking?
We typically do not soak slow cooker beans. The beans will be tender because of the extended time they cook. We do, however, soak beans we are cooking them on the stove top [shorter period of time]. Hope this helps...
The Creoljun Contessas
Is "Contessa" a Creole word?
Bonjour T Mc,
Nope, not Creole per se. I think the origin is Italian. Means Royalty.
We cooking royalty in our neck of woods!
Your Friends at
The Creoljun Contessas
Love it thank you. I thought you would have used Louisiana hot sauce 😘
You guys are the best! Can I move in???
I love their names Creola and Cajuna. I was sold at that. lol Would love to meet you ladies someday.
How long did u guys let the beans cook for?
i love watching you, just started cooking couple months ago. maaaan this recipe is insanely great!
Bonjou @eddyLama,
Glad you enjoyed and thanks for the support!
Your Friends at The Creoljun Contessas
Thanks ladies! I’ve followed your recipe but added accent, onion powder, cumin, basil, 2 chicken bouillon cubes, and tomatoes. It’s a hit every time! Yum!
Bonjour Shermiell,
You go! Mama always said -- take it and make it your own. I am glad you are following mama's mantra and you are pleased with the results. Keep up the good work!
Your Friends at
The Creoljun Contessas
I’ve tried multiple red bean & rice recipes from RUclips and yours is THE BEST! Thanks you so much, Creoljun Contessas!
Bonjour Sarcastic Sams,
Glad you enjoyed and thanks for your support!
Your Friends at The Creoljun Contessas
I'm loving this here!
I love using andouille and tasso!
ALL THE WAY IN LOS ANGELES,I JUST CAME ACROSS YOUR PAGE AND I AM MAKING MY BEANS AS I TYPE…….YA’LL ENERGY IS REALLLLLL COOOL!!!!!KEEP IT GOING AND I WILL LET YA KNOW HOW IT TURNED OUT!!!!!!
Hi Beverly. Thanks so much! Give em some of dat Louisiana Creole and Cajun style cooking to smile about. 😊
Your friends at The Creoljun Contessas
Thank you I loved your show.
What a dynamic video!!!
Do you remove the hammocks? Looks divine, ladies!
Bonjor Rebecca,
I guess the question I would ask you is -- what's your end goal? Typically, we do not remove the ham hock unless we are eating it -- if you know what I mean. We like the meaty experience of eating a tender ham hock. If you don't want to present the dish with a ham hock in it, you could easily remove the meat from the ham hock bone and return meat only to pot. If you want to use ham hock as a seasoning only, I don't see any harm in removing. Like mama always said -- make it your own!. Hope this helps.
Your friends at
The Creoljun Contessas
Hello ladies I came across your red beans video and I just have to say both of you a truly beautiful…
Bonjour Ms. Princess,
Thank you so much and thank you for the support!!
Your Friends at The Creoljun Contessas
totally enjoyed this recipes ladies, I just had to subscribed.....
Yay! Thank you!
The Creoljun Contessas
Lovely, and love how you say butter 🙂
I have Made This ! And it is Excellent !
Can i use a regular pot? I don’t have a crockpot 😬
Bonjour JAVA,
Yes, over a very low flame -- you could. Very low heat (between 190 and 200 degrees F) on stove. Temperature and time is the key!
Your Friends at The Creoljun Contessas
I sneeze all the time too lol that got me
They are so cute!!!
New subscriber
Yummy!!!
You had me at "Monday was wash day."
thank you !
So much fun to watch! Have to make this. ❤️
Bonjour G Tracy,
Please do and let us know how it turned out!
Your Friends at
The Creoljun Contessas
My Eskimo ex made Caribou hoves & beans .
Hi Phillip. I've never had caribou hoves but definitely pigs feet. Sounds interesting. Thanks for the support.
Your Friends at the The Creoljun Contessas
yall too cute!
Yes indeed. Now I may have been extra and boiled my ham hocks for two hours with a hamshank but to each it’s own. I also soaked my beans overnight and boiled them for about an hour in the stock the ham hocks and shank made. But now they’re in the slow cooker and let’s just say my coworkers better be glad I like to cook
Hi Joneshia. Thanks for the support! Keep spreading that food love! Your coworkers eatin' good, yeah.
Your friends at the Creoljun Contessas
LoL, I used to love my coworkers who would cook . 🙏
nice I make stove top Iike this method but I would miss sitting on my porch cooking on my fire pot