Comments on: Red Beans & Rice Recipe

By: Mary

Mary — Sun, 05 Dec 2010 08:05:58 +0000

This was my first time cooking red beans and rice. I doubled the recipe, and I can tell it would have been amazing. I made two mistakes: The first mistake was that I did not use your Creole seasoning recipe. The second mistake was that I added too much of the store bought Creole seasoning. I had doubled the recipe, except for the creole seasoning. I had only added 2 tbsp. per the recipe. We tasted it, and it was amazing! Then I realized that I had not doubled the Creole seasoning, so I decided to add 1 more tbsp., instead of the 2 that were called for (4 total). It came out salty. Totally my fault…I should not have messed with perfection. So for anyone out there that is planning to make this, be careful with your creole seasoning…salt was the first ingredient in mine. I plan to make this again, and double everything except the creole seasoning. I can’t wait to try your Shrimp Etouffee and Muffuletta! Great site, and thanks for sharing all of your wonderful recipes!

By: Michael

Michael — Tue, 26 Oct 2010 03:16:25 +0000

You can pick up some great pickled meat at King’s Specialty meats if your ever in New Orleans.They cure all there meats in house.They have are well known for there pickled products. Kingsmeatmarket.com

By: Terry Sadler

Terry Sadler — Mon, 28 Jun 2010 19:46:41 +0000

I have fixed red beans for 40+ years. I’ve cooked my moma’s, my grandmother’s, my Hispanic buddies’,
and even followed Paul Prudhomme’s recipe from one of his Cajun cookbooks. I prepared yours today
and must say, they are the best I’ve ever eaten. Thanks from The Woodlands, Tx.

By: Susan

Susan — Sat, 05 Jun 2010 19:36:43 +0000

Danno, in regard to your “make something out of nothing” statement, it should be noted that Red Beans and Rice is a quintessential West African dish, present in the US as a result of the Africans enslaved in the US. So making Red Beans and Rice, as well as Black Eyed Peas, was a tradition held on to and passed down in the US by people of African descent.

The same goes for the majority of Creole cooking. Much of it consists of African foods (okra, black eyed peas, red beans and rice, gumbo, peppered shrimp…heck, peppered everything) with a French “twist” (e.g. the roux).

My folk are from LA and my hubby is West African. I make our traditional Creole foods for him because the dishes are nearly identical to what he eats at home (except for the Cajun foods).

You have a great site here…

By: Blogger Break Day « Eat to Live, Live to Run

Blogger Break Day « Eat to Live, Live to Run — Tue, 23 Feb 2010 14:00:38 +0000

[...] they are sooo cheap and it makes so much food!Â I soaked the beans overnight and then I used this recipe as a guideline (of course leaving out the meat items). I got everything going in the crockpot about [...]

By: marcel lemieux

marcel lemieux — Mon, 15 Feb 2010 19:56:06 +0000

Really love your site!! The only thing that I don’t get is why they call the trinity ( onions, celery, green pepper) the holy trinity. I heard it as the trinity years ago. I think cooks should not say holy because there is only one Holy Trinity. Other than that party on!!!!

By: Rob’s Place » Blog Archive » Red Beans & Rice

Rob’s Place » Blog Archive » Red Beans & Rice — Thu, 04 Feb 2010 17:37:46 +0000

[...] I am making a batch of Red Beans & Rice. The basic recipe I’m using is from Nola Cuisine, except for the [...]

By: Glenn

Glenn — Thu, 17 Dec 2009 05:12:57 +0000

Dude,

When do you add the vinegar?

By: Spicy Black Beans and Ham : Andrea Meyers (Andrea’s Recipes)

Spicy Black Beans and Ham : Andrea Meyers (Andrea’s Recipes) — Mon, 07 Sep 2009 18:07:25 +0000

[...] Nola Cuisine – Red Beans and Rice [...]

By: Vera B.

Vera B. — Thu, 30 Jul 2009 02:49:39 +0000

People from N’awlins can’t do anything the EASY way, can they? LOL However, I haven’t tried a dish from there yet that I don’t absolutely LOVE. . . of course, putting the Trinity in everything helps, too!