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Red Beans and Rice in Yankee Land.
Posted on 7/7/13 at 11:45 am
Posted on 7/7/13 at 11:45 am
Any of you with a bit of time want to help a South LA LSU boy? Run a deli up here (NH-VT), and we are doing Red Beans and rice for Monday. Gotta start changing these people. Some of you have come by and said hey and tried the BBQ we now do. On one such visit, two great people came up here and it was great seeing some LA people. This was during the Boston Bombings. They are trying to get me some LA Sausage to our store and have not been able to, so all we have now is really pretty good sausage and a ton of spices from up here. Any advice as to the best way to cook R&R would greatly be helpful. We have already soaked the beans over night. TIA, and come see us.
ps I miss ya'll bad but its only 75 right now, yum.
ps I miss ya'll bad but its only 75 right now, yum.
7
Posted on 7/7/13 at 11:53 am to The Woodpecker
the John Folse recipe is pretty spot on, for some reason his website is telling me it contains malaware. Found it an another site
LINK
LINK
Posted on 7/7/13 at 11:54 am to The Woodpecker
Why don't you just order the sausage on your own? It's not that difficult over the Internet these days.
Posted on 7/7/13 at 12:01 pm to TorNation
see your point, but he told me there was only one place HE would get it from and I can't remember the name. Now its a tad too late. thanks for the link.
Posted on 7/7/13 at 12:05 pm to The Woodpecker
i like John Besh's recipe.
Posted on 7/7/13 at 12:10 pm to Lester Earl
that Besh recipe is simple and solid.
OP .. be sure to serve some greens and cornbread with the rb&r!
also .. at the end when I remove the bay leaves I hit the beans with an immersion blender right quick to get a more soupy consistency. not enough to blend it all up but to break up some of the beans
OP .. be sure to serve some greens and cornbread with the rb&r!
also .. at the end when I remove the bay leaves I hit the beans with an immersion blender right quick to get a more soupy consistency. not enough to blend it all up but to break up some of the beans
Posted on 7/7/13 at 12:10 pm to The Woodpecker
Posted on 7/7/13 at 12:11 pm to kfizzle85
THANKS A TON GUYS.
Posted on 7/7/13 at 12:13 pm to Rohan2Reed
quote:
also .. at the end when I remove the bay leaves I hit the beans with an immersion blender right quick to get a more soupy consistency. not enough to blend it all up but to break up some of the beans
I usually just mash some against the side of the pot when i stir occasionally
Posted on 7/7/13 at 12:19 pm to Lester Earl
quote:
I usually just mash some against the side of the pot when i stir occasionally
Posted on 7/7/13 at 12:53 pm to LEASTBAY
quote:
the John Folse recipe is pretty spot on, for some reason his website is telling me it contains malaware. Found it an another site
John Folse and John Besh are not the same person
Posted on 7/7/13 at 12:56 pm to Powerman
Red Beans and Rice in South Louisiana
You mean like these I just finished cooking for dinner tomorrow evening?
You mean like these I just finished cooking for dinner tomorrow evening?
Posted on 7/7/13 at 12:57 pm to Cajunate
yea my bad, trying to find a copy of the folse recipe. Ha its similar
Posted on 7/7/13 at 2:49 pm to The Woodpecker
Check out a friend of mines website. They do loads of business for out of towners. Nolacajun.com
Posted on 7/7/13 at 3:44 pm to The Woodpecker
What type of sausage do you intend on serving? Smoked, fresh? I prefer fresh sausage pan fried over smoked sausage.
Posted on 7/7/13 at 3:54 pm to The Woodpecker
If you can find Paul Prudhomme 's recipe, the seasonings he uses are excellent.
Posted on 7/8/13 at 4:48 am to OTIS2
Well, that seemed to take forever, but it's done. Not bad but not great. Had to improvise on some things. Gonna try it on a few customers as a Cajun Monday thing. We shall see. It may be a batch just for me-the sausage is king in this. One last question-Is there a particular rice I should use today or will any do? Thanks again for all the help.
I used the Besh way, but was way short on a few things.
I used the Besh way, but was way short on a few things.
Posted on 7/8/13 at 6:15 am to The Woodpecker
I have recently discovered Jasmine rice. I like that it's less starchy and doesn't get mushy.
So good I can eat it plain.
So good I can eat it plain.
Posted on 7/8/13 at 8:18 am to The Woodpecker
Here's two tricks I learned from an old black lady.
Chicken broth instead of water (or atleast one container of it)-on top of the beans in the pot, and a half stick of butter in there.
Makes a wonderful difference.
Chicken broth instead of water (or atleast one container of it)-on top of the beans in the pot, and a half stick of butter in there.
Makes a wonderful difference.
Posted on 7/8/13 at 12:25 pm to Sir Drinksalot
pecker what the name of you establishment.
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