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Thread: Red Beans and Rice w/Andouille

  1. #31
    TVWBB Fan Michelle in New Orleans's Avatar
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    based my recipe on the red beans and rice I had served to me at Buddy Holmes Soul Food, in New Orleans, back in the late 70s. Holmes used a bit sweeter wine than I do. Your choice.
    I think the place you're thinking of was called Buster Holmes.
    Last edited by Michelle in New Orleans; 10-13-2013 at 10:15 PM.

  2. #32
    TVWBB Fan Michelle in New Orleans's Avatar
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    I've not pre-soaked beans of any type for many a year. I don't even do the "quick soak" method often shown on the bag of red beans. Not soaking extends the cooking time only by about 10 to 15 minutes so it's unnecessary as far as things go. I NEVER make beans without a ham bone or without smoked ham shanks (not hocks) that I started seeing in the store about 2 years ago, which was great as I try to avoid baking a ham in the oven here in N.O. in the summer -- it's too darn hot. Even though we adore andouille, we usually use only smoked sausage on the side (tastes so much better if the sausage is not cooked with the beans, as weird as this may sound).

  3. #33
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    Always good to have notes on regional tradition - thanks for posting. I definitely get the "sausage on the side" though and how it can change up the authentic dish. Either way I'm eating it and like this recipe :-)

    In general, not to associate directly to "authentic N.O. red beans and rice" I treat the beans depending on what I want to do. Sometimes I pre-soak, quick soak, wine soak, pressure cooker, etc. I don't have an "all or nothing" kind of method. Depends on what I'm doing. I do have to say though that wine soaking beans adds a really nice touch/flavor IMHO. Not specific to any recipe though.
    Last edited by r benash; 10-14-2013 at 04:50 AM.
    Ray
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  4. #34
    TVWBB Super Fan John Bridgman's Avatar
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    I always assumed the reason for serving sausage on the side rather than mixed in was that a lot of these dishes were made on a budget and "unlimited sausage" was not an option**. For a given amount of sausage you get a lot more taste if you serve on the side (or add to the beans at the last minute) rather than cooking it with the beans.

    ** now that I've said it that way, unlimited sausage doesn't sound like a great idea from a health POV either

  5. #35
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    We put a little sausage in early to let it flavor the beans as they slow cook, but we find that it can leave the sausage mushy with little flavor left in it after a long, slow, simmer. We save most of the sausage and add it in the last 30 minutes or so.

    Tip. Put a jar of Pace Picante sauce in the beans. It sounds crazy, but it adds a lot of good, subtle, flavors. I discovered this when I was in school and trying to jazz up the canned Blue Runner brand beans. It worked, so I carried it over to real beans when I started cooking.

  6. #36
    TVWBB All-Star John Sp's Avatar
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    Quote Originally Posted by Tim Y View Post
    When I fix red beans & rice, I like to cook the andouille into the mix as well.....
    But when I was in New Orleans this last summer, I had this dish at two places & both served the sausage on the side.....
    Anybody from New Orleans with an opinion on the technique of this dish?
    I think cooking the sausage with the beans adds more flavor, but apparently there is a tradition to having it on the side.
    Just wondering....thanks.
    Tim I do both. I typically render the sausage and hocks for a few minutes to gain enough fat to sauté the trinity. I remove the sausage and hocks, sauté the trinity, and return the hocks before adding my beans and liquids. About an hour before the end of the cook - I add the sausage pieces back in. If the RBR is to be a main dish, I roast some sausage links (I like Manda Smoked) to serve along side. If the RBR is to be a side dish I usually don't serve any sausage on the side...

    Regards,

    John
    Last edited by John Sp; 02-19-2014 at 01:12 PM.
    Husband of one, father of six
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  7. #37
    TVWBB All-Star John Sp's Avatar
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    Quote Originally Posted by r benash View Post
    Always good to have notes on regional tradition - thanks for posting. I definitely get the "sausage on the side" though and how it can change up the authentic dish. Either way I'm eating it and like this recipe :-)

    In general, not to associate directly to "authentic N.O. red beans and rice" I treat the beans depending on what I want to do. Sometimes I pre-soak, quick soak, wine soak, pressure cooker, etc. I don't have an "all or nothing" kind of method. Depends on what I'm doing. I do have to say though that wine soaking beans adds a really nice touch/flavor IMHO. Not specific to any recipe though.
    Ray,

    One of the things that makes NOLA great is the diversity we share. We have so many cultural traditions that blend into our lives (our cooking, our conversations, our music, our faith, etc.) that the end results of nearly everything is better. There is no one 'right way' to cook RBR (or almost any other local cuisine). Enjoy them the way you and your family like them!

    Regards,

    John
    Husband of one, father of six
    Time flies like an arrow, fruit flies like a banana -- Groucho Marx

  8. #38
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    Hey John - you strike true. Now, if I could only find consistently good andouille... the version I used in last recipe a couple weeks ago was bought in a pinch during the snowstorm, so not going to do that Smithfield stuff again. It wasn't horrible, but it was fairly tasteless and didn't add the flavoring in the end. All of my other sources were out unfortunately. I probably need to just keep some in the freezer.
    Ray
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  9. #39
    TVWBB All-Star John Sp's Avatar
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    Ray,

    Sometimes I buy meat (Boudin, Andoulli, & Smoked Sausage) from Don's Specialty Meats in Scott, LA. They make a good quality product and it is priced pretty reasonably IMO (a bit more than the grocery). I drive through there on business a few times a year and stock up. I keep the meat in the freezer until I get the urge. You can order sausage from them and have it shipped FedEx. This might be an option for you. I prefer smoked sausage (especially alligator sausage) in my RBR but Andoulli is good too (whatever paddles your pirogue buddy)...

    Regards,

    John
    Husband of one, father of six
    Time flies like an arrow, fruit flies like a banana -- Groucho Marx

  10. #40
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    I think I can probably get good stuff from a local grass feed beef, lamb, goat provider that I have used for belly, beef and pork lately. Need to check with them. I have found really good results from shipping from out of state providers but thing is - is the shipping. If I can't find a good source would definitely take these folks up, so thanks for the pointer.

    Wait do you mean pirogue or perogie :-)
    Ray
    WSMPerformerGenesis 1000

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