I will double donate to DU

[Monique1]

if you can give me a recipe for red beans and rice that would satisfy someone from the south. I did go to three stores to buy a ham hock - none to be found so I bought bacon. Will this work without a ham hock and still have this person drooling?

[Tesha]

1. I'll bet there are as many..

recipes for RB&R as there are southern cooks.

My daughter who lived for a few years outside NOLA swears that Popeye's (fast food) does a really good one.
http://www.copykat.com/2009/02/06/popeyes-red-beans-and-rice/


but this one looks even better
http://likethedew.com/2010/01/17/if-its-monday-its-red-beans-rice/

[cbayer]

2. I would definitely go with Emeril's recipe - it's the classic

http://www.foodnetwork.com/recipes/emeril-lagasse/red-beans-and-rice-recipe2/index.html


The only thing I would do differently is serve the sausages whole and not sliced. And I would definitely use a jasmine rice, preferably from Louisiana. Do not use Uncle Ben's - rice needs to be sticky.

There is really no other recipe that is better than this one, IMO.

Enjoy!

[Monique1]

3. I like the sound of emeril's recipe

but I will wait a bit and see if I get any other recipes. Emeril does have a restaurant in NO I believe. Sticky rice? That surprises me.

[cbayer]

4. He opened his very first restaurant in New Orleans and now has several.

His New Orleans based recipes are generally the best, IMHO.

Red Beans and Rice are de rigueur on Mondays in Louisiana. Probably because people would soak their beans on Sunday night and use the leftover bone from the Sunday ham.

Anyway, enjoy them however you do them.

:hi:

[Gormy Cuss]

5. I've made Emeril's -- very tasty.

No opinion on the rice. I used whatever Emeril said to use.

[EFerrari]

6. merh posted this one and it's the one I use as a base.

http://www.gumbopages.com/food/red-beans.html

Fair warning: it only took one batch for us all to become ADDICTS. :hi:

[Monique1]

7. Thank you and I donated for two today

[one_voice]

8. I am so trying...

this. I make red beans (I use pink beans)and rice, but I make them "spanish" style. My husband is Hispanic, so that's how I've always made them. But this sounds wonderful and gives me a new way to make them.