RED BEANS & RICE Over the Stove 1 lb Raw Red Kidney Beans 1 Onion 1 Green Bell Pepper 3 Sticks of Celery 3 Cloves of Garlic 1 lb Smoked Sausage 1/2 lb Smoked Tasso 5 Cups of Water (for pre-boil) 2 Cups of Water (for simmer) 1 32oz Container of Chicken Broth 1 Tablespoon Cajun or Creole Seasoning 1 Teaspoon of Salt 1 Tablespoon of Parsley Flakes 2 Bay Leaves Rice Start out by heating a large size pot over a medium heat. Also have a medium pot ready off on the side. Chop the Onion, Bell Pepper, Celery, and Garlic. Move to a bowl off on the side. Slice the Sausage and cut up the Tasso. To the large pot add a small amount of oil. Drop in the sausage and tasso. Sear until you see a slight browning form on the meat. Roughly 5-10 minutes. Remove the meat from the pot to a bowl off on the side. Add the chopped vegetables to the pot, and slowly work the bottom. Try to get up all remaining drippings. Sauté for roughly 25 minutes. Meanwhile in the medium sized pot, add 5 cups of water, and the 32oz container of chicken broth. Turn the heat up to a high heat. Rinse the raw kidney beans in a strainer, and then add the beans to the pot of liquid. Once the pot has reached a rolling boil, start a timer, boiling for 10 minutes uncovered. After the 10 minute mark, turn the fire off. Once you’ve sautéed the vegetables for 25 minutes, add the beans and liquid to the large pot. Add an additional 2 cups of water. Add the Cajun Seasoning, Salt, Parsley Flakes, and Bay Leaves. Bring to a boil, cover, then lower heat to a simmering heat. Let simmer for two hours. With about an hour left, begin to cook some rice. After the two hour mark, uncover, and remove a few large spoonfuls of beans into a bowl on the side. Mash the beans in the bowl into a creamy mixture. Add the creamy mixture back to the pot. Continue this method until you reach your desired consistency. Ladle a serving over a bed of rice, and enjoy!
@@burlo4025 smoked ham hock works well for adding the smoke flavor. But the meat isn't as appreciated by most to actually eat it. So I normally just add a half pound of sausage for extra meat and 1-2 smoked hame hocks for flavor in the meal
Maybe I’m a carnivorous fool but I put sausage, Tasso, ham hocks and ham in my beans. With cornbread on the side sha. But used your seasoning this time (I doubled for two lbs of beans) but lordt. I brought this to work and even the patients wanted a bowl. Lmao. I’m born and raised in central Louisiana but moved south of I-10 two years ago. My grandma taught me a trick to soaking beans.. put them in a bowl of hot water. Microwave em for five minutes. They’ll bloat and release that enzyme that makes you all gassy.
You can also add some Liquid Smoke, once everything has been combined. Adds another layer of flavor. Just don’t go crazy with it! I read years ago that’s what Popeyes adds to their red beans.
Dude, you have turned me into a Cajun cook with your recipes. Being from Southwest Louisiana, I never really learned how to cook too many good Cajun dishes. But Following your recipes have made it so easy. I made your crockpot red beans a while back and they were sooo delicious. I've used your gumbo recipe and made my very first roux from scratch and it was the best gumbo I've ever made. And today, I made your stove top red beans. They were delicious and I can't wait to have leftovers tomorrow night when I know they will be even better. I do have a question about your pots. What brand enamel cast iron pots do you have, and how many quarts is the bigger one you used in this recipe. I'm looking for some good enamel cast iron, and I would like an oval shaped one like you have. Thanks for sharing your recipes with us and for making them so easy to follow.
Joanna, this is fantastic! Bravo to you! As far as coated cast iron, I find my LeCreuset is the better pot. Although the oval one is an 8 Quart Fontignac.
Dude...I freakin love you LOL you're the best. Nice belt!! This is the 2nd video I've seen of yours. Subscribed! **Edit** My dad works for Savoie's, so I'm digging the obvious product promotion :P
Soaking the beans the night before and discarding that water helps prevent getting gassy after eating the beans. Always a good thing! LOL I think it's because soaking them starts the sprouting process which activates enzymes in the beans making them easier to digest. This means we get more nutrition from them, too. Flavor wise, I don't think it makes much difference, though. Thanks for the head's up about the tasso. I've used ham hocks but adding tasso would be even better! Love your videos!!
I soak mine, too. I also simmer & drain them three times. I simmer them until the white bubbles/foam collect on top of the beans. Each time l drain them, l clean the pot, run water over the beans, & put them back in the pot. After the third time l rinse the beans, l follow your recipe. Takes extra time, but l have found simmering & rinsing them helps with the digesting the enzyme oligosaccharide, which is what causes gas. I also add a half teaspoon of liquid smoke.
I cooked mine on a slow boil for 3 hours. No soak. No foam. I made a lil roux then sauteed my vegetables until soft before adding to the slow boil beans and they came out soooooo creamy.
In New Orleans we use “D&D” smoked sausage (Double D) and “pickle meat” (pickled pork) in our beans. But I’m sure the recipe in the video is a delicious Acadiana spin on a New Orleans classic.
Im making this this weekend. I cant wait to try it. So happy I found your channel. I live on the Northshore but grew up in NOLA and my parent will not share their secret recipes with me. LOL.
If you're interested in a way to thicken it toward the end without adding anything or having to mash up your beans, bring it back up to a boil with the lid off for the last 5 minutes. Stir it ever so often. The key is just to make sure you have enough liquid to start with. I was born and raised in Lake Charles and it's how I've made mine for years. They come out creamy and delicious.
Brian Doucet oh for sure! The only thing is, doing it that way, you evaporate liquid. I enjoy doing it this way, because it covers more people. 😁👍🏻 But that's a great tip!
Gotcha, and that makes sense. Totally agree about the evaporation, too. I account for that by adding a little more water at the beginning of the cooking process.
My mom never soaked the bean and I have never soaked the beans. But my mom always cooked the red beans and all the fixing on a slow simmer for 4 hours!!! I found out later that after 2 hours everything is ready ...but I still let it for the extra two hours because that is what mom did!! Another ole wives take I learned is that fresh kidney beans (less than six months packaged) breaks down faster and the it comes out creamier. ...you don't need to mash the beans!!! Red beans and rice is poor man's food ...but it is sooo good!!!
Looks yummy and I cook mine alot like yours, but I only use one pot to cook everything. I brown sausage and any other meat together with the veggies and then add liquid and seasonings. Men just dirty up a whole lot of dishes.....lol. But finding one who can and is willing to cook is a treasure. Keep up the good work!
I made these red beans tonight for dinner! The pot was licked clean! Keep them coming! This is my fourth or fifth time trying out one of your recipes and they have yet to disappoint. My wife and kids are loving life these days!
Been using this recipe for years now. I live in Alabama so we use Conecuh and Hillshire. The water is replaced with chicken broth and stock. The only seasoning salt is Tony’s or Slap ya Mama. Its always amazing!
In Florida and I use Conecuh sausage too. Its the best I’ve found. My mom always liked to use Thompson’s, which I believe is local to the Pensacola area.
An elderly lady from Raceland taught this to me many years ago, add a cap full of Zatarans liquid crab boil to your red beans, it gives it a great taste. Try it one time, I believe you will love it.
I made a pot of Red Beans and rice. I added the cap of liquid crab boil. It was a little too much for me but these are the best Red Beans I have made. Next time I will use a little less. Thank you for the suggestion.
That's the ONLY sausage I use!! I just bought $150.00 worth 2 weeks ago. My absolute favorite!!! I'm in California, we don't have anything like this. Got to go to the source for the real deal. Nice video 👍
It is a long shot, but if you are ever in Philly, I got the perfect place for you to get a cheesesteak! It is called a trainwreck po boy at Becks Cajun Cafe. It is amazing!
Great Video !! Red Beans & Rice is All Time Favorite !!! Is there a link to Your video cooking Red Beans & Rice in the slow cooker would love to see that, would also like to see you cook Cornish Hens Cajun Style !!! Thanks For Sharing !!😀
I used to ALWAYS used Zatarain's Red Bean Seasoning. This was my first time making it from scratch. Ninja's recipe makes it look so easy, and it is. I'll never use the premade seasoning mix again. I enjoy cutting up the vegetables and you can control the sodium content making it from scratch. I also found that the Camellia beans cook quickly, no soak is really necessary.
@Gabriel G Louw About the pre-made spices- most YT recipes call for Cajun seasoning or something similar. I would rather use the natural spices( if only someone would share what spices are used) without the msg, silica, & other additives.
Bought your cook book. Man all love you’re the preservation of Cajun culinary traditions. Would love to fish to do traditional seafood dishes with you. Till never all love my brother
Hey 🥷, I love your recipes; thank you for the cook book; got mine on order- Christmas present for the wife aaannd Me. Your style has influenced my wife's recipes and mine. All my brothers at work love it when I bring food from home : chili, burritos, jambalaya, etc. -All your recipes. Many people @wk now watch and duplicate your cooking. Keep on teaching brother; we love ya!
I have never seen nor heard of starting off with two different pots. Why not just soften you veggies and then throw the water and beans into the same pot? What point does starting the beans in a separate pot serve?
I tried ordering some Tasso through their website, but after you go to add cart, it doesnt work. Any other reccomendations for getting some tasso sent up here tobseattle? Great vids, btw!!! Pi-yeeeaaahhhh!!!
Really enjoyed this "red beans and rice" recipe. Going to try it!! You also mentioned you had a recipe for red beans and rice in a Slow Cooker. I looked in your play list but didn't see anything. Can you give us that recipe too.... please! :} Thanks for sharing..... Ax
Made this tonight and family loved it. My 11 month old grandson is how i know if recipes are good. If he is smacking his lips between bites I know it is good and I heard a lot of smacking tonight. Thanks for the stove top recipe. As an added bonus the house smells great after two hours of simmering!
I’m not very familiar with sausage as I don’t cook with much beyond breakfast links and polish kielbasa. While I live in the south, we don’t get a lot of Cajun ingredients beyond the seasoning in my neck of the woods. Is there any particular general sausage type which is widely available that I can substitute?
Hey, bruddah .... I sho 'nuff like dem seeramic-coated, cass-iron pots ya got dere, I ga-ron-tee! Where in dis dang bayou can I cass an eye on a set of my own?
Patrick Lanclos I'm not sure if they have H-E-B grocery store over there in my home state but they carry a line called "Cosina". They make a very affordable version of that ceramic coated cast iron.
@@scottklamert Yep, I'm in the San Antonio area, and we got an H.E.B. on practically every street corner! I'll check them out .... I've never visited their pots & pans aisle before. Thanks!
I added 2 tsp black pepper, 1 tsp of chili powder, 4 tsp of smoked paprika, all the drippings from the meat went into the beans from the collander before adding them to the final container, because I am Jeff the Chef, thank you for a perfect base recipe to add my ideas! Pi-yahh!
RED BEANS & RICE
Over the Stove
1 lb Raw Red Kidney Beans
1 Onion
1 Green Bell Pepper
3 Sticks of Celery
3 Cloves of Garlic
1 lb Smoked Sausage
1/2 lb Smoked Tasso
5 Cups of Water (for pre-boil)
2 Cups of Water (for simmer)
1 32oz Container of Chicken Broth
1 Tablespoon Cajun or Creole Seasoning
1 Teaspoon of Salt
1 Tablespoon of Parsley Flakes
2 Bay Leaves
Rice
Start out by heating a large size pot over a medium heat.
Also have a medium pot ready off on the side.
Chop the Onion, Bell Pepper, Celery, and Garlic.
Move to a bowl off on the side.
Slice the Sausage and cut up the Tasso.
To the large pot add a small amount of oil.
Drop in the sausage and tasso. Sear until you see a slight browning form on the meat. Roughly 5-10 minutes.
Remove the meat from the pot to a bowl off on the side.
Add the chopped vegetables to the pot, and slowly work the bottom. Try to get up all remaining drippings.
Sauté for roughly 25 minutes.
Meanwhile in the medium sized pot, add 5 cups of water, and the 32oz container of chicken broth. Turn the heat up to a high heat.
Rinse the raw kidney beans in a strainer, and then add the beans to the pot of liquid.
Once the pot has reached a rolling boil, start a timer, boiling for 10 minutes uncovered.
After the 10 minute mark, turn the fire off.
Once you’ve sautéed the vegetables for 25 minutes, add the beans and liquid to the large pot.
Add an additional 2 cups of water.
Add the Cajun Seasoning, Salt, Parsley Flakes, and Bay Leaves.
Bring to a boil, cover, then lower heat to a simmering heat. Let simmer for two hours.
With about an hour left, begin to cook some rice.
After the two hour mark, uncover, and remove a few large spoonfuls of beans into a bowl on the side.
Mash the beans in the bowl into a creamy mixture.
Add the creamy mixture back to the pot.
Continue this method until you reach your desired consistency.
Ladle a serving over a bed of rice, and enjoy!
Do you still have T shirts for purchase?
@@antoniosmith5903 yes you should be able to find them on my Teespring page.
What can I substitute for the smoked Tasso? Can’t seem to find any in GA
@@burlo4025 smoked ham hock works well for adding the smoke flavor. But the meat isn't as appreciated by most to actually eat it. So I normally just add a half pound of sausage for extra meat and 1-2 smoked hame hocks for flavor in the meal
Maybe I’m a carnivorous fool but I put sausage, Tasso, ham hocks and ham in my beans. With cornbread on the side sha. But used your seasoning this time (I doubled for two lbs of beans) but lordt. I brought this to work and even the patients wanted a bowl. Lmao. I’m born and raised in central Louisiana but moved south of I-10 two years ago.
My grandma taught me a trick to soaking beans.. put them in a bowl of hot water. Microwave em for five minutes. They’ll bloat and release that enzyme that makes you all gassy.
From Slidell & never had beans cooked this way. Definitely will try though. Very interesting lol
Kaash Dior lemme know 😊👊🏻
You can also add some Liquid Smoke, once everything has been combined. Adds another layer of flavor. Just don’t go crazy with it! I read years ago that’s what Popeyes adds to their red beans.
Hickory liquid smoke or mesquite liquid smoke?
@@thatgirlstevied7726 I use the hickory Wright’s Liquid Smoke.
Now I know how to pronounce Savoie🤣 I also do half water and half chicken broth and sometimes throw in some smoked turkey necks😋
Dude, you have turned me into a Cajun cook with your recipes. Being from Southwest Louisiana, I never really learned how to cook too many good Cajun dishes. But Following your recipes have made it so easy. I made your crockpot red beans a while back and they were sooo delicious. I've used your gumbo recipe and made my very first roux from scratch and it was the best gumbo I've ever made. And today, I made your stove top red beans. They were delicious and I can't wait to have leftovers tomorrow night when I know they will be even better. I do have a question about your pots. What brand enamel cast iron pots do you have, and how many quarts is the bigger one you used in this recipe. I'm looking for some good enamel cast iron, and I would like an oval shaped one like you have. Thanks for sharing your recipes with us and for making them so easy to follow.
Joanna, this is fantastic! Bravo to you! As far as coated cast iron, I find my LeCreuset is the better pot. Although the oval one is an 8 Quart Fontignac.
Dude...I freakin love you LOL you're the best. Nice belt!! This is the 2nd video I've seen of yours. Subscribed! **Edit** My dad works for Savoie's, so I'm digging the obvious product promotion :P
Rhonda Que 😁👏🏻 thanks so much!
Soaking the beans the night before and discarding that water helps prevent getting gassy after eating the beans. Always a good thing! LOL I think it's because soaking them starts the sprouting process which activates enzymes in the beans making them easier to digest. This means we get more nutrition from them, too. Flavor wise, I don't think it makes much difference, though. Thanks for the head's up about the tasso. I've used ham hocks but adding tasso would be even better!
Love your videos!!
I always soak first
I soak mine, too. I also simmer & drain them three times. I simmer them until the white bubbles/foam collect on top of the beans. Each time l drain them, l clean the pot, run water over the beans, & put them back in the pot. After the third time l rinse the beans, l follow your recipe. Takes extra time, but l have found simmering & rinsing them helps with the digesting the enzyme oligosaccharide, which is what causes gas.
I also add a half teaspoon of liquid smoke.
Wish I could get Tasso in Oklahoma
I cooked mine on a slow boil for 3 hours. No soak. No foam. I made a lil roux then sauteed my vegetables until soft before adding to the slow boil beans and they came out soooooo creamy.
Cookie M sounds great!
Sponsored or not, Savoie's is the best sausage, hands-down.
It's not too bad.....but Porches Sausage from French Settlement is awesome!!!! Hung in an old smoke house out back and sold to perfection. 👌
In New Orleans we use “D&D” smoked sausage (Double D) and “pickle meat” (pickled pork) in our beans. But I’m sure the recipe in the video is a delicious Acadiana spin on a New Orleans classic.
Veron Sausage is my favorite..the best to me but only sold in in area around baton rouge,la and laplace la
I agree.
Veron sausage hands down is the best
dude, you are too much! The first 5 minutes I couldn't stop laughing :-D :-D :-D
Im making this this weekend. I cant wait to try it. So happy I found your channel. I live on the Northshore but grew up in NOLA and my parent will not share their secret recipes with me. LOL.
If you're interested in a way to thicken it toward the end without adding anything or having to mash up your beans, bring it back up to a boil with the lid off for the last 5 minutes. Stir it ever so often. The key is just to make sure you have enough liquid to start with. I was born and raised in Lake Charles and it's how I've made mine for years. They come out creamy and delicious.
Brian Doucet oh for sure! The only thing is, doing it that way, you evaporate liquid. I enjoy doing it this way, because it covers more people. 😁👍🏻
But that's a great tip!
Gotcha, and that makes sense. Totally agree about the evaporation, too. I account for that by adding a little more water at the beginning of the cooking process.
Brian Doucet ‘
I do mine like that also
Agree.. cook them down thick without the lid .. also I enjoy black pepper !!
For giggles I add a heaping spoon of bacon grease .. cheers !!!
Southeast Tx native here but this exact recipe is my go to! 👊 thanks Cajun ninja
There used to be a list of ingredients....and the amounts needed. Where did it go???
Crawfish boil please!?!
Daniel Johnson ha, they not in season!
My mom never soaked the bean and I have never soaked the beans. But my mom always cooked the red beans and all the fixing on a slow simmer for 4 hours!!!
I found out later that after 2 hours everything is ready ...but I still let it for the extra two hours because that is what mom did!!
Another ole wives take I learned is that fresh kidney beans (less than six months packaged) breaks down faster and the it comes out creamier. ...you don't need to mash the beans!!!
Red beans and rice is poor man's food ...but it is sooo good!!!
I think that would go great with your crawfish cornbread...
Jack Isham it's a solid combination! 😁
😍😍😍😍😍I'm sooo making this tonight... Thank you thank you... I asked.. You delivered!
Looks yummy and I cook mine alot like yours, but I only use one pot to cook everything. I brown sausage and any other meat together with the veggies and then add liquid and seasonings. Men just dirty up a whole lot of dishes.....lol. But finding one who can and is willing to cook is a treasure. Keep up the good work!
Percy lol well I appreciate that 😁👊🏻
Right? 😂
Just cooked this recipe for my boat crew and they all love it.
shorty33 % heck yea! Way to Geaux!
Where can I find smoked Tasso? And What is Tasso?
@@lamonicaroberts8025 like a ham hock
As soon as I saw "Savoies", I knew this guy is legit. Nice job!
I made these red beans tonight for dinner! The pot was licked clean! Keep them coming! This is my fourth or fifth time trying out one of your recipes and they have yet to disappoint. My wife and kids are loving life these days!
I’m curious why you skipped the green onions for this recipe?
Gabriel G Louw I just prefer them without, but won't hurt if you add them. 😊
I tried to make it thru but too much ninja nonsense. Will get back maybe.
Lol, I use bayleaves and my Louisianan father-in-law said that was to fancy for him . 😂😂😂
I am not sure I can tell a difference when I leave them out, your FiL may be right...
And had you not put that in there he probably would've had something else to say about how it didn't taste right lol!! Bay leaves top it alll off lol
Aww yeah that what I'm talking about baby! What brand of seasoning did you use?
Gotta love this man !!! We don’t get these ingredients in south Florida:((
Take lessons from people who know how to do this.
OMG I MADE THIA TODAY AND WOWW. ITS AMAZING
Try some Paul Prudhomme's blackened redfish magic along with your cajun seasoning and see what you think. Use 2 tsp. Good video.
TIMOTHY right on, I appreciate the tip!
OMG!😂🤣 You had me laughing at "they don't need no water cause it makes 'em have to pee". Wonderful video, thank you.
Been using this recipe for years now. I live in Alabama so we use Conecuh and Hillshire. The water is replaced with chicken broth and stock. The only seasoning salt is Tony’s or Slap ya Mama. Its always amazing!
In Florida and I use Conecuh sausage too. Its the best I’ve found. My mom always liked to use Thompson’s, which I believe is local to the Pensacola area.
Seasoning was everything with this dish! Will definitely put this one in the arsenal.
An elderly lady from Raceland taught this to me many years ago, add a cap full of Zatarans liquid crab boil to your red beans, it gives it a great taste. Try it one time, I believe you will love it.
I do that too sooooo good
I made a pot of Red Beans and rice. I added the cap of liquid crab boil. It was a little too much for me but these are the best Red Beans I have made. Next time I will use a little less. Thank you for the suggestion.
@Danny T...I will be making some red beans and rice very soon and I will definitely add some liquid crab boil. Thanx for the tip sweetie!!!
@@dianetrousdale8870 a little Old Bay is milder but still adds that flavor.
I’m from raceland and my mom does it too lol
Where can I find the pots that you use?
Man cooked this recipe today. Killer Red Beans and Rice recipe. Loved it. It comforting me while I’m dealing with this LSU loss.
man I feel this comment a year later.... :(
That's the ONLY sausage I use!!
I just bought $150.00 worth 2 weeks ago. My absolute favorite!!!
I'm in California, we don't have anything like this. Got to go to the source for the real deal. Nice video 👍
It is a long shot, but if you are ever in Philly, I got the perfect place for you to get a cheesesteak! It is called a trainwreck po boy at Becks Cajun Cafe. It is amazing!
Aaron right on man! I’d love to make it one day!
Great Video !! Red Beans & Rice is All Time Favorite !!! Is there a link to Your video cooking Red Beans & Rice in the slow cooker would love to see that, would also like to see you cook Cornish Hens Cajun Style !!! Thanks For Sharing !!😀
A'nnamaria Davis here ya go! 😁
ruclips.net/video/lqul4-CQUzQ/видео.html
where can we find the recipe for this one?
I really appreciate all your recipes and kindness. ❤❤❤❤
Made this yesterday (with green onions😉) and it came out great. I’ll never buy the premade spice mix from the store again.
I used to ALWAYS used Zatarain's Red Bean Seasoning. This was my first time making it from scratch. Ninja's recipe makes it look so easy, and it is. I'll never use the premade seasoning mix again. I enjoy cutting up the vegetables and you can control the sodium content making it from scratch. I also found that the Camellia beans cook quickly, no soak is really necessary.
@Gabriel G Louw About the pre-made spices- most YT recipes call for Cajun seasoning or something similar. I would rather use the natural spices( if only someone would share what spices are used) without the msg, silica, & other additives.
Love your personality
Bought your cook book. Man all love you’re the preservation of Cajun culinary traditions. Would love to fish to do traditional seafood dishes with you. Till never all love my brother
How does The Cajun Ninja not have over 1 million subscribers by now?
Tried to buy Savoie's Sausage here in Tampa Bay area with no go! Markets here, WalMart, Winn Dixie, Publix do not carry that brand! WTH?
Did I miss the recipe?
I love dem red beans and rice! Good job Cajun Ninja!
On The Lamb hey thanks!
Where’s the merch?
Hey 🥷, I love your recipes; thank you for the cook book; got mine on order- Christmas present for the wife aaannd Me. Your style has influenced my wife's recipes and mine. All my brothers at work love it when I bring food from home : chili, burritos, jambalaya, etc. -All your recipes. Many people @wk now watch and duplicate your cooking. Keep on teaching brother; we love ya!
I have never seen nor heard of starting off with two different pots. Why not just soften you veggies and then throw the water and beans into the same pot? What point does starting the beans in a separate pot serve?
So grateful for your video!!! Just made and oh my goodness it delicious 😋🤤by the way Love your personality😄
Why dont you use Accent seasoning?? #VacherieLouisiana
Renaldo Weber Mais tell em to call me. 😁
I tried ordering some Tasso through their website, but after you go to add cart, it doesnt work. Any other reccomendations for getting some tasso sent up here tobseattle? Great vids, btw!!! Pi-yeeeaaahhhh!!!
Would love to make some shrimp and grits. I’m a southern girl - I know how to make grits but I’m not good at cooking seafood. Help!
Really enjoyed this "red beans and rice" recipe. Going to try it!! You also mentioned you had a recipe for red beans and rice in a Slow Cooker. I looked in your play list but didn't see anything. Can you give us that recipe too.... please! :} Thanks for sharing..... Ax
I am planning on making this for my family soon. Me and my grandma love your content, keep up the good work
he did that
Could you use regular smoked bacon in replacement of tasso? This will be my first time ever making red beans.
I just made these beans tonight. Delicious!
What would be cook time if using canned kidney beans
Beans with a fork? They must be thick!😂😂
I love that savoies pork tasso!! I put it in all my cajun dishes!!
Just made some and they are amazing most def will do it this way from now on
Mine always ends up too salty and that's without adding the salt
Just did this recipe. Turned out great 😁😁😁
Is the cooking time the same and the same amount of water used if I soaked them?
Your audio makes you sound like you're in a tunnel.
Could i use this recipe to cook a pot of pinto beans using ham instead of sausage?
Needs his own show on a cooking channel period I said what I said
*zooms in on the pot lid* "woah... calm down bwah"
That’s exactly how my mama thickens her beans.
Made this tonight and family loved it. My 11 month old grandson is how i know if recipes are good. If he is smacking his lips between bites I know it is good and I heard a lot of smacking tonight. Thanks for the stove top recipe. As an added bonus the house smells great after two hours of simmering!
Best tasting red beans I just love southern food
Make me want to travel home to Baton Rouge!!!
I love your videos. Most of all the recipes are great. Thanks from South Carolina
Just made your red beans and they were awesomely delicious....Love your recipes. Can’t go wrong with any of your recipes!
You can also add a cap full a vegetable oil
❤
Great recipes bro! Videos are great and so is the food! Beautiful family too!
That looked delicious from just searing the sausage in the pot, right through to the finial thickening!
I’m not very familiar with sausage as I don’t cook with much beyond breakfast links and polish kielbasa. While I live in the south, we don’t get a lot of Cajun ingredients beyond the seasoning in my neck of the woods. Is there any particular general sausage type which is widely available that I can substitute?
Sandy Prater I would say head over to your local grocery and ask a rep to point you in the direction of hickory smoked pork sausage. 😊👊🏻
Lol.😂😂😂😂😂. This Ninja is so funny
Do you make a corn masque Chou?
Try adding wortershire
can i make without broth
how many will this feed
Have you posted the recipe?
Looks absolutely delicious
What brand of pots and pans are those? I’m lovin how ther cooking the food so evenly!
Jerrica Whitfield Search Coated cast iron!
Made this today with one tablespoon of Piyahhhh seasoning :))
I’m so pumped to see this!
You are literally the first person from RUclips to give feedback! 😁👊🏻
What kind of pot is that?
Ever use Conecuh?
I need a Savoie's hat
Hey, bruddah .... I sho 'nuff like dem seeramic-coated, cass-iron pots ya got dere, I ga-ron-tee! Where in dis dang bayou can I cass an eye on a set of my own?
Patrick Lanclos I'm not sure if they have H-E-B grocery store over there in my home state but they carry a line called "Cosina". They make a very affordable version of that ceramic coated cast iron.
@@scottklamert Yep, I'm in the San Antonio area, and we got an H.E.B. on practically every street corner! I'll check them out .... I've never visited their pots & pans aisle before. Thanks!
I
Am them
Thank you
No ketchup?
I added 2 tsp black pepper, 1 tsp of chili powder, 4 tsp of smoked paprika, all the drippings from the meat went into the beans from the collander before adding them to the final container, because I am Jeff the Chef, thank you for a perfect base recipe to add my ideas! Pi-yahh!