Register a SA Forums Account here!
JOINING THE SA FORUMS WILL REMOVE THIS BIG AD, THE ANNOYING UNDERLINED ADS, AND STUPID INTERSTITIAL ADS!!!

You can: log in, read the tech support FAQ, or request your lost password. This dumb message (and those ads) will appear on every screen until you register! Get rid of this crap by registering your own SA Forums Account and joining roughly 150,000 Goons, for the one-time price of $9.95! We charge money because it costs us $3,400 per month for bandwidth bills alone, and since we don't believe in shoving popup ads to our registered users, we try to make the money back through forum registrations.
«26 »
  • Post
  • Reply
C-Euro
Mar 20, 2010



Soiled Meat

Making red beans and rice using a recipe I got off of a postcard in NOLA, pray for me goons.

Speaking of which, the red beans recipe in the OP doesn't mention soaking them overnight first. What do you need to do to make them soft enough to eat same-day?

Adbot
ADBOT LOVES YOU

Zaepho
Oct 31, 2013


C-Euro posted:

Making red beans and rice using a recipe I got off of a postcard in NOLA, pray for me goons.

Speaking of which, the red beans recipe in the OP doesn't mention soaking them overnight first. What do you need to do to make them soft enough to eat same-day?

Quick Soak. In a stockpot, bring 10 cups water to a boil. Add 1-pound dry beans and return to a boil; let boil 2-3 minutes. Remove from heat, cover and set aside at room temperature for 1 hour. Use as you would normally soaked beans.

Mushika
Dec 22, 2010



Grimey Drawer

Moatman posted:

Of the roux? No. Of the gumbo? Hang on

I think you nailed it as well. Some people prefer a more blonde roux for a thicker gumbo, but I prefer a darker roux and thinner gumbo myself. I like the toasty, nutty flavor of a dark roux. Especially with poultry and sausage. Duck, andouille, and a dark roux do a badass gumbo make.

Doom Rooster
Sep 3, 2008


Pillbug

Personally, I prefer a thicker, darker gumbo by just using an absurd ratio of roux to everything else.

On another note, has anyone tried the America's Test Kitchen baked flour roux method? Seems like heresy, but the result looks pretty loving legit.

https://www.youtube.com/watch?v=inHVUFKSdy4#t=145s

That Works
Jul 21, 2006


Fun Shoe

Doom Rooster posted:

Personally, I prefer a thicker, darker gumbo by just using an absurd ratio of roux to everything else.

On another note, has anyone tried the America's Test Kitchen baked flour roux method? Seems like heresy, but the result looks pretty loving legit.

https://www.youtube.com/watch?v=inHVUFKSdy4#t=145s

My mom did this a bunch when I was a kid but I never really tried it myself.

Klyith
Aug 3, 2007

GBS Pledge Week


Zaepho posted:

Quick Soak. In a stockpot, bring 10 cups water to a boil. Add 1-pound dry beans and return to a boil; let boil 2-3 minutes. Remove from heat, cover and set aside at room temperature for 1 hour. Use as you would normally soaked beans.

also add a bay leaf, coarse ground black pepper, thyme twig, garlic, etc while boiling

I actually prefer the quick soak because of that (plus it makes the beans a bit less farty)


Doom Rooster posted:

On another note, has anyone tried the America's Test Kitchen baked flour roux method? Seems like heresy, but the result looks pretty loving legit.

Huh.

A 425 oven for 45 minutes to an hour is not what I want to do unless it's mid-winter, or had something else to do at the same time.

OTOH I wonder if that toasted flour would keep well? You could do a big batch then.

eke out
Feb 24, 2013


Klyith posted:

A 425 oven for 45 minutes to an hour is not what I want to do unless it's mid-winter, or had something else to do at the same time.

OTOH I wonder if that toasted flour would keep well? You could do a big batch then.

I like how easy this would be to get good color, but I don't like that they don't add it to any fat - it seems like you miss out on a quinessential part of a gumbo roux by not suspending it in fat that goes throughout your whole dish.

Doom Rooster
Sep 3, 2008


Pillbug

Oh poo poo yeah, good call. Missing out on a TON of flavor from fat.

eke out
Feb 24, 2013


Doom Rooster posted:

Oh poo poo yeah, good call. Missing out on a TON of flavor from fat.

i guess it's an easy fix to not do their weird process and instead just add toasted flour to your fat, cook it just long enough to be integrated, then proceed as normal

Klyith
Aug 3, 2007

GBS Pledge Week


if you make your roux from vegetable oil or even processed lard it's not a big loss tbqh

Doom Rooster
Sep 3, 2008


Pillbug

Even if the fat itself is not super flavorful, it carries flavors well and adds a lot to texture.

I make two gigantic batches of gumbo every year. Next batch is coming up next month. I may take some of the ingredients and do a small test batch or two with the toasted flour and see how it works out. Probably a small batch of just the toasted flour then another with toasted flour and oil mixed. I'll also keep some toasted flour in a ziplok for a few months, and see how well it keeps.

If it tastes just as good, and keeps well, that could be huge. Removing an hour of constant stirring would make me want to make gumbo more often.

That Works
Jul 21, 2006


Fun Shoe

Not really sure if this is technically cajun/creole or not but I'll go ahead and say yes.

Recipe started originally as an Emeril Lagasse one for ham and green beans. Right now easter hams are on ridiculous prices to clear out stock and green beans are starting to get very cheap as well so I was looking for a recipe to use both.

You will need:

1lb ham, cubed
2 onions, chopped
3 stalks celery, chopped
2 small bell or red peppers, chopped
2 cups stock
2 lbs green beans (raw and trimmed, not canned)
oil / fat (I used bacon grease and a bit of butter)
4 tbls flour
4-6 cloves garlic, chopped
bay leaves
thyme
cayenne pepper
black pepper
paprika
rice

Started out chopping up the trinity and cubing up the ham.



Then fry the ham in 2 tbls of fat on med-high heat. Let it get good and brown on at least once side and start to shrink a bit.


Once the ham is cooked well and you have a good fond, add in another 2 tbls fat and let this melt in and then add your 4 tbls of flour and stir briskly. It will start to stick to the bottom of the pan. Once this starts make sure to turn your heat down to medium.


Next add in your trinity and stir, as it releases a little water try to use that to scrape off more of the fond on the bottom of the pan. I ended up turning it down to low at this point and letting sit covered for 5 mins to let some moisture come out of the trinity and help deglaze the bottom of the pan. Only hard step here is to not cook it too hot and burn your proto-roux on the bottom of the pan.


Once the vegetables fully soften you can leave it covered on low for 5-10 min stretches until everything starts to wilt down nicely. At this point I add in some garlic and a shake or two of paprika along with my bay leaf, dried thyme, black pepper and cayenne pepper. Stir that then add in the green beans (overcrowded here, but that changes quickly).


Stir the beans in just a bit, then add your 2 cups stock. Make sure you stir the stock and scrape the bottom a bit just to loosen up any fond left down there (shouldn't be much if any at this point). Bring heat back up to medium and cover. Let simmer for at least 20 minutes, stir occasionally. Beans should be soft enough to fold over the edge of your spoon some when lifting, but don't need to be cooked down to mush.



Served over rice this ends up being really good. I've made it twice now. You can add in some chopped parsley etc. I only add salt at the end because with the ham and bacon grease it ends up being salty enough as-is, so I would only salt to taste after you've gotten to the last steps. The fried ham really adds a nice flavor into the roux that works well with the beans. All in all one of my favorite 'cheap and easy' recipes I've come across in a bit. Also, it's not got a ton of meat in it and you can dial down the fat even more if you want and it's not overly unhealthy.

The Emeril recipe was not roux based and ended up tasting good but just being a bit thin overall. This is some kinda hybrid gumbo-esque version of it that ended up being awesome.

That Works fucked around with this message at Apr 22, 2018 around 18:17

That Works
Jul 21, 2006


Fun Shoe

Didn't want this to fall to archives. Hope all are having a good summer.

Neon Belly
Feb 12, 2008

I need something stronger.


That Works posted:

Didn't want this to fall to archives. Hope all are having a good summer.

As someone just finding this thread, thank you. I've been making gumbo for many years now but have never ventured off into other recipes.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

Summer is just the doldrums for cooking Cajun food...I get into grilling and smoking, and there’s no football. So very few gumbos, jambalayas, and the rest.

Also no crawfish or oysters

Phil Moscowitz fucked around with this message at Jun 21, 2018 around 00:36

That Works
Jul 21, 2006


Fun Shoe

Phil Moscowitz posted:

Summer is just the doldrums for cooking Cajun food...I get into grilling and smoking, and there’s no football. So very few gumbos, jambalayas, and the rest.

Same. I make the occasional pot of red beans or white beans, otherwise it's mostly grilling and salads.

I did make a huge pot of jambalaya yesterday since my inlaws just had a new baby and are gonna be real busy. Brought them a bunch of food and that's always a hit.

Phil Moscowitz
Feb 19, 2007

Avant de chanter
Ma vie, de fair' des
Harangues
Dans ma gueul' de bois
J'ai tourne sept fois
Ma langue
J'suis issu de gens
Qui etaient pas du gen-
re sobre
On conte que j'eus
La tetee au jus
D'octobre...

That Works posted:

Same. I make the occasional pot of red beans or white beans, otherwise it's mostly grilling and salads.

I did make a huge pot of jambalaya yesterday since my inlaws just had a new baby and are gonna be real busy. Brought them a bunch of food and that's always a hit.

Yeah I went to California to help out my parents for a bit. Cooked some shrimp creole and tomatoes and okra for them to freeze. But it was like 55 degrees at night so, basically fall.

Fo3
Feb 14, 2004
Interested party

The weather down here is good for it but not much fun cooking only for yourself, so no gumbo or jambalaya for me. Last night I did a stew with smoked sausage, the trinity, thyme, chilli, smoked paprika, beans and rice though. I didn't make it a proper gumbo or jambalaya as I had to cook each bit in lots (too busy entertaining my kid who has an attention span of 0 and needs something every 5min), so I got chopping for a mise en place while cooking his meal at 5pm and set it aside. Then got some stuff in a pot an hour later for a saute for 20min , then got it all together for a simmer after he went to bed at 7.30pm.
Getting a kid to like creole food or not be so fussy* and demanding tips appreciated.

*E: I could get my kid to eat Indian food and Italian stews or risottos when he was 3, but after that he got picky

Fo3 fucked around with this message at Jun 24, 2018 around 11:00

LLSix
Jan 20, 2010

The real power behind countless overlords

That Works posted:

Red Beans and Rice

This dish is commonly made on Mondays as a way to utilize leftover ham and pork bones from Sunday dinner. This is a customary dish as Ham is typically served on Sundays and you can find this on special for Monday lunches all over the region. This dish is distinctly Creole, if you were wondering about that.


Fo3's no meat Red beans and rice: http://forums.somethingawful.com/sh...1#post419688274

I love red beans and rice but have never been happy with the results when I make them. I'm thinking of trying one of the recipes from the op. When it says "mash" the beans against the side of the pot. How mashed should they be? Should it be a paste like mashed potatoes?

That Works
Jul 21, 2006


Fun Shoe

LLSix posted:

I love red beans and rice but have never been happy with the results when I make them. I'm thinking of trying one of the recipes from the op. When it says "mash" the beans against the side of the pot. How mashed should they be? Should it be a paste like mashed potatoes?

Yeah but just for the individual beans, that paste will dissolve into the rest of the dish and thicken it. Usually about 1/4 of the beans is enough.

TheKingslayer
Sep 3, 2008

There are no men like me. There's only me.

Anyone have a good red beans recipe for the slow cooker?

forbidden dialectics
Jul 26, 2005



LLSix posted:

I love red beans and rice but have never been happy with the results when I make them. I'm thinking of trying one of the recipes from the op. When it says "mash" the beans against the side of the pot. How mashed should they be? Should it be a paste like mashed potatoes?

Kenjis recipe is awesome:

https://www.seriouseats.com/recipes...ice-recipe.html

Adbot
ADBOT LOVES YOU

That Works
Jul 21, 2006


Fun Shoe


That's a good recipe.

Only thing I'd suggest is after browning your sausage reserve most of it and set aside to add back in during the last few minutes of cooking. Otherwise if it was good sausage it just kinda turns into minimally flavored sausage looking parts and kinda kills what should be nice little pieces of yummy sausage sitting in there.

  • 1
  • 2
  • 3
  • 4
  • 5
  • Post
  • Reply
«26 »