It is not fake it’s New Orleans. It is a Cajun City Sound to it. Every thing they say is a bit rounded. New Orleans is Big City French Cajun Accent. Not like anything else in Louisiana. My bonus grandfather was from there. His family didn’t sound like the rest of the state.
Me too. I was watching and I was like he didn't wash his beans or sort thru them to pick out and debris like rocks or damaged beans. Ok.... Still looks good tho 😋🤤
This man done grew up round black people I’m convinced that and this is Louisiana culture. I salute you for bringing the REAL recipes to everyone to enjoy!!
Creole girl here 🙋🏽♀️) Just because he as an accent does not mean he grew up around Black people 🤣 we Orleanians are a blend of creole and cajuns Creole food blends French, Spanish, African, Caribbean, and Native American influences, reflecting its cosmopolitan roots. Cajun food is influenced by French peasant cuisine, adapted to the local ingredients available in the Louisiana swamps and prairies. While both cuisines are good, it’s all about your personal preferred food pallet That being said I’m going with Creole 😌
Yeah, I was lookin' for the rice that's missin' in action (add it if you wish). Other than that, I Love kidney beans and this looks scrumptious! I love this man's accent, his 'lets just do this' attitude, and his delicious, hearty recipes.
@@eons6086 Surely it would be added in the end, I was referring to the fact that he didn't include it in his meal, although it looked just fine without. I had my beans and rice just yesterday, I Love the beans, nutritious, delicious, And filling😉.
The amount of people tripping over Ralph not showing them how to cook rice 🤣 Idk about Ralph’s family, but I am also from Louisiana and I don’t put rice inside of my beans- I have it in a separate pot add however much rice I want. Ps: don’t forget to cook the rice next time, Ralph. It’s not Red beans and rice without the rice 🤦🏼♀️🤦🏼♀️
GM it's 540a in Fay,Nc I'm from Houston Tx ,but I'm a new Fan Fav,and I'm so in Love w this Man Here! The cooking and simple directions he teaches is Amazing!! Go ahead Mr Ralph
Ralph, As a kid we lived in Harahan and my Mom made red beans and rice quite often. It was a family favorite. We used Polish Kelbasa sausage and canned beans but it was still good.
I followed your instructions and made my first pot of BOMB ASS NOLA Red Beans yesterday! Thank you for the guidance and for making the instructions clear and easy to follow
I want to personally thank you for sharing your recipe with us, I just finished a pot in my house and I followed your recipe to the letter and it came out beautifully..
I’d like to add that some Louisianian’s may do theirs in a different order. Like me, I’m extra. I fry that trinity down with the sausage and Tasso and set to the side. Then I double soak my beans (you don’t have to but after I caught a rock in my mouth I don’t chance it). Now I have to have some ham hocks in mine. I boil them for two hours, pull them out and use the stock from that for the beans, add 6 cups of water then let them beans roll for an hour. Then I put all the meat back in and smash some of them beans. Roll on medium for 30-45 minutes while the rice is cooking and cornbread. Like I said, I’m extra and that’s how I was raised to do it but this Louisiana girl approves sha!
