I don't know about the rest of you people but I'm a bit of a pussy. I don't like the hocks falling apart and maybe small sharp bone pieces ending up in my dish. You can break a tooth that way. I wrap the hocks in cheese cloth and tie them up and then cook the hocks. When they are fall apart done, I move them to a big stainless bowl and take them apart, and then put the meat back into the pot. That's just me.
Hello ladies! I’m from Louisiana as well, a little town called Edgard. I will definitely be binge watching y’all videos. My husband love red beans so he’s going to have to try this recipe.
I made these, and OMG!!! They were delicious!! Y’all cracked me up when you started coughing from the seasons! If you ain’t sneezing, it ain’t seasoned! 🤣
I saw the text in the description of the thumbnail and was impressed. AWESOME! I have never seen that in all of my tens of thousands of RU-vid videos watched.
Just came back from New Orleans and Kenner last night. Can’t get enough of the red beans and rice. My mama from Kenner made them with ham hocks when I was a girl. Gotta keep the Creole flavor going! Nothing like red beans and rice. 😋
We will! Hopefully, now that the COVID threat is subsiding The Creoljun Contessas can return to routinely posting videos. Also working on a website to make downloading instructions more user-friendly for our subscribers. Thanks Lynda for your patience and support! The Creoljun Contessas
First time I visited Marrero, LA my first dish was a turkey neck boil, then red beans & rice. Then Red Fish the next day. Man oh man I’ve been craving Louisiana food ever since. I’m going to attempt to make this, thank you for posting!!!
Im a new subscriberand i really love how you explain to understand all whats needed and I rather enjoyed this recipe for RedBeans and Rice it was delicious and my family enjoyed it ,little different from mommas but was cooked on Mondays as well now I know why but didn't understand until you wonderful ladies explain it.😋😋
Love sista both of you.I am from STL I all ingredients but no original Camelos beans.Not sold in STL,only can purchase when a friend goes NAWS God Bless 😊
Pull the ham hocks out right as you add the andouille, let cool and pick off the meat and add that to the pot b4 you serve. I know that recipe has got to be good, i've had red beans all my life. Add a box of chicken stock and the rest water. I make mine 2 bags at a time and freeze a gallon in a zip lock bag.
This is definitely a classic, flavorful dish!! My mame made her beans the same way. My beans are cooking now in the crockpot!!! Thanks for the video ladies!!!
My family and I lived in Baton Rouge for 5 years. We loved the people and definitely the food. My red beans is in the crockpot right now. I looked on your channel hoping to find a good Jambalaya recipe but couldn't find one. Do y'all have one you can share? Maybe even make another video.
Made this for dinner tonight for my family of 6 and it turned out perfect. Had to remove some of the liquid towards the end of cooking to get that thick and creamy consistency. But a 10 out of 10 thanks ladies!
Around the time you add the sausage, I usually smash about a third of the beans against the side of the pot with a wooden spoon while continuously mixing the mash into the broth. Thickens it up just fine and gives a more consistent flavor throughout.
Hi Sherry, Sorry it took a minute to respond. Thank you for all of the support. Getting back into the swing of things kinda-post-COVID. Exciting good luvin from the oven recipes and tutorials for Louisiana Creole and Cajun goodies on the way! Your Friends at The Creoljun Contessas
Hi Kacey, Thanks for the question. If cooking the beans on low, around 6-7 hours, depending on slow cooker. Add sausage at hour 5 for 6 hour cook time or hour 6 for 7 hour cook time. Cut these times in half if cooking on high temperature. Hope this helps. The Creoljun Contessas
Whatah Beautiful Mother's Day wkend surprise.. My 2 Beautiful cuzz'ns sharing My Favorite Aunt's recipe.. Tha memories ooooh tha memories in her kitchen eat'n up a storm sha'😋🥰😇🙏🏽
Oh man. I'ma move next door to you two ladies if you'll let me come eat your cookin! Will you adopt a grandpa? I made your red beans and rice (but just on the stove, not in the slow cooker) and it was SO GOOD. Thank you!
We typically do not soak slow cooker beans. The beans will be tender because of the extended time they cook. We do, however, soak beans we are cooking them on the stove top [shorter period of time]. Hope this helps... The Creoljun Contessas
Yes indeed. Now I may have been extra and boiled my ham hocks for two hours with a hamshank but to each it’s own. I also soaked my beans overnight and boiled them for about an hour in the stock the ham hocks and shank made. But now they’re in the slow cooker and let’s just say my coworkers better be glad I like to cook
Bonjour T Mc, Nope, not Creole per se. I think the origin is Italian. Means Royalty. We cooking royalty in our neck of woods! Your Friends at The Creoljun Contessas
Thanks ladies! I’ve followed your recipe but added accent, onion powder, cumin, basil, 2 chicken bouillon cubes, and tomatoes. It’s a hit every time! Yum!
Bonjour Shermiell, You go! Mama always said -- take it and make it your own. I am glad you are following mama's mantra and you are pleased with the results. Keep up the good work! Your Friends at The Creoljun Contessas
ALL THE WAY IN LOS ANGELES,I JUST CAME ACROSS YOUR PAGE AND I AM MAKING MY BEANS AS I TYPE…….YA’LL ENERGY IS REALLLLLL COOOL!!!!!KEEP IT GOING AND I WILL LET YA KNOW HOW IT TURNED OUT!!!!!!
Bonjor Rebecca, I guess the question I would ask you is -- what's your end goal? Typically, we do not remove the ham hock unless we are eating it -- if you know what I mean. We like the meaty experience of eating a tender ham hock. If you don't want to present the dish with a ham hock in it, you could easily remove the meat from the ham hock bone and return meat only to pot. If you want to use ham hock as a seasoning only, I don't see any harm in removing. Like mama always said -- make it your own!. Hope this helps. Your friends at The Creoljun Contessas
Bonjour JAVA, Yes, over a very low flame -- you could. Very low heat (between 190 and 200 degrees F) on stove. Temperature and time is the key! Your Friends at The Creoljun Contessas
Hi Phillip. I've never had caribou hoves but definitely pigs feet. Sounds interesting. Thanks for the support. Your Friends at the The Creoljun Contessas
