Red Beans and Rice with Smoked
Sausage, Ham and Tasso
Yield - 300 -350 Servings or about 70 Quarts of Red Beans
OK, so check out my Chef Notes area, this is the easiest recipe I know, BUTTTT, the notes are what make it!!
25 LBS RED KIDNEY BEANS
12 LBS YELLOW ONIONS (Chopped)
2 WHOLE STALKS CELERY (Chopped)
4 LARGE BELL PEPPERS (Chopped)
1 CUP FRESH GARLIC (Minced)
1 #10 CAN DICED TOMATO FILETS
1/2 CUP WHOLE THYME LEAFS (Dried)
1/2 CUP SWEET BASIL (Dried)
12- 18 WHOLE BAY LEAFS
1/2 CUP CRUSHED CAYENNE PEPPER FLAKES
1/3 CUP GROUND BLACK PEPPER
1/2 CUP WHITE PEPPER
10 GALLONS WATER
15 LBS SMOKED HAMS (3/4 inch cubed and with the bones)
4 LBS TASSO (Cubed)
10 LBS SMOKED PORK SAUSAGE (Sliced)
Chicken Stock Rice
Place all ingredients in a 80 quart stock pot (except meats) and refrigerate over night.
Remove from refrigeration and place the pot on a jet burner, add the meats and bring to a rolling boil. When the pot comes to a boil, reduce heat, but keep the beans rolling in the boil. Use a stainless steel paddle, and stir often, insure that the beans are not sticking to the bottom of the pot.
After about 1 hour and 30 minutes the beans should start to "Cream", reduce heat. stir often to insure that be beans are not sticking. The Bay Leafs can be removed during this time. The simmer process should take about 45 minutes, seasonings can be adjusted during this time, feel free to add whatever of the above that you like, (except veggies, they won't have time to cook.)
Smoked meats have a natural saltiness, therefore taste the red beans
at the end of the cooking process and adjust seasonings.
There are many other recipes for red beans and rice, check them all out!
Mound rice in center of a large dinner plate like the bowl of a volcano. Ladle 6 - 7 ounces of beans and meat into center. Garnish with fresh chopped onions or parsley. Serve Louisiana Hot Sauce on the side.
This is an easy recipe, don't screw it up. Just do it.
Ok, so I have said it before. I like Pouch's Tasso out of Breaux Bridge, LA, there is none better.
There is a great misconception that Cajun and Creole foods are nothing but hot sauce and more hot sauce. This is not true. Much of our cooking is based on smoked flavors (years ago this was the only way to preserve meats in our hot tropical climate). Both Cajun and Creole Red Beans and Rice derives its base flavors from these smoked meats.
It is also important to use fresh dried red beans. This may seem to be a contradiction in terms but if the beans are "stale" they will still be hard even after 3 hours of simmering. Stale beans will never produce a creamy red sauce that the dish is famous for.
My suggestions in choosing the right red beans is the following:
A: never purchase beans that have a brown or rust color,
B: If the package looks old and dusty then the beans are,
C: Choose a pack of beans that the beans are not split and
broken into pieces.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
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Revised: May 27, 2009.