Any cajun chefs out there? What should be the consistency of the beans and andouille in Red Beans & Rice?!
Any cajun chefs out there? What should be the consistency of the beans and andouille in Red Beans & Rice?
I've had it in nice New Orleans-style restaurants where the beans were smooth and almost pureed. How do you get it like that at home? Wouldn't an immersion blender kill the sausage slices?
Or should I just be content with my "bean mash" I make using a potato masher, even though about half the beans are still in their orginal shape?
The flavor of my dish is wonderful-I used smoked ham and plenty of the trinity-but what's should I be shooting for consistency wise, and how do i get there? Thanks! Additional Details
1 day ago
I've already made this using my Joy of Cooking recipe, so I'm not looking for recipes for Red Beans and Rice, FYI
Answers: 1 day ago
I've already made this using my Joy of Cooking recipe, so I'm not looking for recipes for Red Beans and Rice, FYI Simmer for a long time adding water when needed. Beans should be very tender. I usually use the stirring spoon to sort of "mash" some of the beans against the side of the pot as they cook.
The beans I use are Camelia brand and the sausage I use is local to South Louisiana. I also add a little bit of tomato puree for acidity to balance the fat. The rice should be from Louisiana as well...sometimes called popcorn rice.
A potato masher should work quite well.
Red Beans & Rice should be served on Monday to be most authentic. Most Louisiana restaurants serve 'em for lunch as a special on Monday. Source(s):
I eat and cook in Louisiana every day. cook your beans first. When they are done take some of them and puree in a blender add back to the pot and then add the andouille. I usually cook my andouille separate and then add to the beans.laissez les bon temps roulette!