I recommend adding any of the ingredients in this recipe that contain salt (such as the sausage/andouille and creole seasoning) after the beans are cooked. In my experience, this will yield creamier and more tender beans as the salt has a tendency to toughen the beans hulls. I just brown the sausage/andouille (or even bacon) in another pot and transfer the cooked beans from the slow cooker to said pot to finish them. I then spice it with the creole seasoning/salt/black pepper to taste.
I've seen this video and recipe circulating for a while now from other New Orleanians in my network expressing their disappointment in this horrible recipe. PLEASE change the title as this is NOT how New Orleanians cook Red Beans and Rice! Red Beans down here are not runny and they are soaked over night and slow cooked until damn near mush. You definitely don't garnish red beans, you definitely do use bay leaf, and what is this? Gumbo? You don't need any dang celery. Whoever wrote this can come on down to New Orleans and I'll fix them a pot of beans like my grandma used to make.
This does not even deserve one star. People!! This IS NOT how you cook New Orleans red beans! Where the heck did you get this recipe? First this is some sort of soup, our beans are not runny liquid! This is a monstrosity. You rinse the beans first and then soak overnight with the lid off. Drain the water the next day and add fresh water to cover the beans. You add three onions, 7-8 cloves of garlic, salt and pepper. Cook for 4 hours over a low heat, (adding more water as needed to keep beans slightly covered) add pickle meat, sausage and butter. No self respecting New Orleanian adds Cajun seasoning to red beans and we sure as heck don't add celery or green bell peppers.
Much, too much seasoning!! I used "sho Nuff" and only used TWO tablespoons. Waaaaay too spicy!!!! I was so upset that we couldn't eat it, and I had to throw it all out!! Also too watery..... Too much water... Maybe 6 cups at most! It smelled wonderful, and I might try it again someday with these adjustments.
First let me start that my rating is based upon not having andouille sausage and having to substitute with regular sausage. These were my observations. While the beans were nice and tender, I started the cooking process with boiling water instead of cold water in a cold crockpot. I would also reduce the water to 6 cups as others suggested, as I had to put everything on the stovetop to reduce the water further in the end. The recipe still was very creamy. If you don't have andouille sausage available in your location, add a ham hock or ham bone for that additional ham flavor and hold off adding the sausage until the last hour. The sausage cooking for all that time left it a little mushy. I would also use a lot more sausage as I prefer a higher meat ratio with recipes like this, but that is my own preference. I will make this again and rewrite my review should my opinion change.
Wonderful! I followed the basics of this recipe. I browned some hickory smoked Conecuh Sausage with some of the onion and some of the chopped garlic. Used andouille
Sausage also. Only 2 T. Of the Cajun Spice because mine is very spicy and salty. To the 7 cups water I added a couple teaspoons of broth granules (chicken or beef). I didn't have celery, substituted 1/4 t. Celery salt. Throw in any leftover pork bones from the freezer! We had some in a ziplock from ribs we cooked on our smoker recently. Melt in your mouth !!! Enjoy LA style (lower Alabama :)