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We made this yesterday and it was the best red beans and rice we ever had. Thank you so much.

Nothing beats a crawfish boil. 👍🏻🦐

No roux? Can't make red beans without it.

That ingredient shot was so good… im surprised no one stole it yet

Should have watched the video first before just reading the recipe. It says to turn to low, but I probably needed it hotter than that, because it wasn't actively simmering the whole time. Still pretty watery compared to how it ended up for you. Sure the leftovers will thicken up in the fridge just fine.

C'mon back!

I find the ONLY hot sauce for that dish is Tabasco

Come back! We need you.

Smoked turkey leg works great in place of ham too

I usually have this for dinner twice a month..

Just to let you know, this video won me over with your style of cooking, your narration, and great presentation. You've got a new subber here, and I'll be loyal and stick w/you as you get big.

Beautiful looking recipe. It's gotten TOO EXPENSIVE to eat out as much now, so we are learning to cook at home. So, thank you for showing us how to cook this recipe. Not worth paying $10 or $12 bucks for eating something like this at Pappedeux's restaurant.

Red beans are very different than kidney beans. Try swapping for them, we think it tastes better

Always worth making your own spice mixes rather than buying them from the store. Difference is like night and day. Same with bouillon.

You really don't need to smash the beans at the end of the cooking process. The beans will soften enough to make the sauce creamy. Also, if the beans have been seasoned properly there is no need to add hot sauce after serving. You didn't display how to slice then brown the andouille or sausage before adding it to the beans. It's important to brown the sausage first. Also you mentioned ham hocks - which I love to use as the bones add so much flavor to the dish. But you neglected to show how to remove the digestible meat from the hocks and how to discard the bones and cartilage that are left. Also you didn't offer the possibility of pickled pork which is my favorite seasoning meat for red beans. ( Admittedly, this is a very New Orleans ingredient - not a Cajun ingredient.) For someone making red beans and rice for the fist time, this is a very incomplete and confusing tutorial.

I still don't know why anyone would eat a green bell pepper when red yellow and orange are much tastier

Never realized how similar these are to frijoles charros

You skipped the instruction on the chicken stock before you covered with water. How much chicken stock did you use?

I’m still waiting on the 2nd gumbo video. Can’t wait to see what you will do differently

As someone who was raised by "southerners" that consumed beans and ham hocks regularly, that ham hock is GOLD and most of it can be, and should be consumed. I normally cook it first until it falls apart to remove the skin and bone and then cook my soaked beans in that seasoned "soup." When done correctly, it's my favorite meal.

I will absolutely eat that ham hock you son of a gun

Thanks for telling everyone you used broth instead of water..... Wack ass recipe.

My wife has been making this for almost 50 years. It’s hard to be skinny around that woman! She’s a natural in the kitchen!

I have been cooking for over 25 years, some people soak beans, most in this area do not and I live in deep South Louisiana. Soaking beans had never in my life made a difference in cooking time. Around the winter is the season for fresh harvest, those beans can cook in less than an hour, some stores mark on the pack that the beans are fresh harvest, all other beans are sent from the warehouse oldest first. The older the bean, the longer the cook time.

You have a very calming voice.

Somebody should sell that dry roux in a box.😅

I lived in New Orlins for three years back in the late 70s. I loved most of the local food, but red beans and rice on the Monday special was always a favorite. This looks to me like an authentic recipe for this iconic dish. I just ate dinner, but watching this makes me hungry again....

Looks good. I usually brown the roux some, abd also use water that i boiled shrimp shell in. Everything else looks good.

Yum. Don't throw out that hock. Freeze it . Use it in your next red beans

love this user friendly video!

Or you can just open a can of Blue Runner...

From google: Sautéing is a cooking method that involves cooking food in a small amount of fat or oil in a shallow pan over high heat. The word "sauté" comes from the French word sauter, which means "to jump". The technique involves flipping the food in the pan so it doesn't stay in one place for too long.

Before adding the sausage flavor the heated oil with a couple pork ribs.

It blew my mind when i saw your subscriber count, you deserve so many. There are food channels on here with millions of subscribers that don't put half the soul, effort, or flavor into their food nor their videos for that matter. Thanks for the video buddy

13 minutes? i usually take about 30 to 40 minutes for my roux

Somehow beans and rice does not sound Authentic American food. I am sure when people were eating Authentic American food as beans, there was no rice on that plate. And the word Authentic means not copied, and I am certain Africa and far east were eating beans with rice many many years before america ever did, so not authentic

Love your werk! Hpw about veg or salad recipes? make another video!

If your whole house is smoky, I’m thinking you burnt your roux.

3:55 Add BOILING WATER to beans as they need so you don't stunt or altogether stop the simmering, as this will extend cooking time.

Your recipe is spot on but your finished product is too thick. Add enough water to have a gravy your’s look like paste and won’t mix with your rice well.

I would love to see the other gumbo recipe and video please, the healthier version! Also a Shrimp & Grits recipe/video too please. :) Just subscribed!!

we Love you dry roux

How many people will that serve?

Is a dry roux really a roux?

found this channel thanks to chef jean pierre. saving this video so I can make this later

Nice instructions and to the point. I don't have some of ingredients, but I will try hopefully by next summer. Thank you.

I'm gonna make this!!! Thank you for sharing this recipe and what your daughter calls "Jumbo" 😂 Adorable

Outstanding video! Thank you

Wow, great video. Thanks kindly!