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DJL4048 t1_iuee723 wrote

Wow - that’s more sausage than beans. Looks tasty!

1

DrDumDums t1_iuegqvx wrote

I can hear the sizzle through the phone

1

InsurgentTatsumi t1_iuemf97 wrote

Now that's an appropriate sausage to beans ratio.

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escargeaux t1_iueo2zk wrote

Wonky looking red beans, rough chopped veggies, no creamy bean texture, too much sausage. Meh

22

kineticstar t1_iuep2v3 wrote

My dead Cajun ancestors are crying rn!

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kylecazar t1_iuf8wd4 wrote

I think this looks delicious and I'd eat it all.

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Limeache t1_iufrtl5 wrote

I thought those were carrots at first! Looks good tho

6

BakeTheStressAway t1_iug40ja wrote

Replying to severed0 (#364,892)

Soak one pound of red beans in water(and a cap of crab boil) overnight. Rinse in the a.m. and drain. dice one yellow onion, one green bell pepper, 2 sticks of celery, 5 large cloves of garlic. Set aside. Brown one pound Cajun sausage in large Dutch oven until caramelized, remove from pot. Add veg and 1 T oil to pot and cook down 25 minutes on a low setting until very soft and cooked through. Add drained beans to the pot along with sausage and enough water to cover beans by 2 inches. Add 1 T Cajun seasoning, 1 t salt, 1t black pepper and 3 bay leaves. Bring to boil, reduce to simmer and cover and cook stirring often for 5 hours or until bean skin and beans are tender. Mash 1/3 of the beans and continue cooking until thick and creamy. Adjust seasoning with hot sauce and Tony’s. Serve over rice

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BixaorellanaIsDot t1_iug4orq wrote

Go to store. Buy everything that says "Cajun" or "Creole". Also throw anything in the cart that you ever saw a youtube "chef" use when "cookin' Cajun". Mix all together, preferably with an overly darkened roux, and eat. Pray that you survive the heartburn & learn your lesson.

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BakeTheStressAway t1_iug66m2 wrote

Replying to SnoDragon (#365,899)

My kids have an aversion to smoked/pickled meat so I tend to cut them out. I assume people who have never had real red beans need the same “simple” version my kids are happy with. But yes, ham hocks and the hot sauce is where we get the vinegar from.

2

Nealpatty t1_iug88n1 wrote

Looks weird. Like everything was just put in a pot and heated up. I’d still eat it.

15

68rouge t1_iugchhl wrote

Yeah u must not be from Louisiana because that is not red beans.

15

CheapCity85 t1_iugsvdi wrote

This doesn't look bad but I don't think it's Cajun red beans

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dreeter00 t1_iugw5qn wrote

Looks tasty, but not like Cajun red beans.

5

DISNYLND t1_iuh0z7g wrote

Where are you from? Cause I know it's not Louisiana

6

Healyhatman t1_iuh5pfi wrote

The night young now baby we can shoot a Russian unicorn

1

bandry1 t1_iuhezvd wrote

Those beans have def not been soaked for the proper amount of time. Whoever ate those beans had a wicked case of the winds.

3

Iride3wheels t1_iuhh7nh wrote

It's cool. Every person has their way of doing things. It's probably good! That is very heavy on the sausage!

1

gamercrafter86 t1_iuhjuqo wrote

Replying to Prior-Shower9564 (#377,980)

The beans are too dark, the sausage isn't Andouille, there's no rice, and bell peppers don't normally go into Red Beans. You can modify recipes all you want, but at some point it becomes something else when you modify it too much. This looks more like a goulash. Sorry.

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