How to Make AUTHENTIC Red Beans and Rice (Better Than a Restaurant!)

What's good, fam? 27day vlog feast and we going straight out of New Orleans. Listen, we got a big pot of creamy red beans and rice. No cans, no shortcuts, just low and slow with a lot of love. Okay, so look, we going to go over some of these ingredients. I went ahead and open these up right here. Look, smoked turkey wings. This is where we going to get that base from, right? So look, you can look right here. And then I'm going to address this part right here. I always use andwi sausage, you know, but this right here going to be a plus for everybody cuz look, this is chicken. So we not using no pork. We got some other ingredients right here. Listen to this. If we doing red beans and rice, normally if you got the foresight to see it, you going to soak your beans overnight. But I'm going to show you guys a technique that way we can go ahead and high flash, right? I'm going to show you that in just one second. Now, if you come on over here, you going to see I got chicken stock. Look at this right here. This is that homemade. Now, I'll leave a link up in the upper leftand corner so you guys can see. You can click on that if you want to know how to make your own. I want you to look at that color, though. That color is right, folks. This right here is the other half with this and this here is oo wee. That's all I'm going to say. With that being said, don't forget the full ingredient list is on my website. That's smoking grillwithab.com and that's wittab.com. Okay, now we getting ready to learn how to hot flash because I didn't think about last night to go ahead and soak these. Listen, we do have an option. Let's get these open. Bring this here. And I'm going to drop these on this plate right here. Now, I'm going to say this. I live like in a in a big city. You know what I mean? When you got a big city, you know, just the grocery store, they got different rules and you know what I mean? So, they strenous about what be in the bag in the store. As you guys can see, it's not a whole lot of broke ones. You know what I mean? I'm just going to look at some of these. If I see anything that's broke, you know, I'll take it out. But, I just move these around just to see, make sure there's no rocks in there. Some of you guys, it depends on how you get your beans. You know what I mean? It might not be such a a rigorous program, you know what I mean? You'll see it. But, I'm going to be honest with you, I have never seen a rock inside of one of my uh this is about the worst thing. like something where the bean kind of like flake, but I've never seen rocks in the bag of beans. First of all, you got to get yourself a pot, right? We got to put some water in here. What the objective is for us to put enough water in here that it covers our beans. You know, we want to cover it maybe about like about that much. Maybe like about an inch over that. Right now, we want to bring this to a boil. So, I'm starting off with hot water. Now, this is already hot. I mean, the more water you have just the longer it'll be in there, right? But hot flashing will save your time and make you say, "You know what? We going to go ahead and make it anyway." you know, cuz we come up with them great ideas at the last minute. So, now I'm going to take this and put it over here. [Music] So, we got the water here. This the hot water. You want to have a pot to have a lid on it. So, look, once this comes up to a boil, what I'm going to do is I'm going to take these. I've already sorted through them. Now, I drop it in there and I want to see it boil one more time after I put the beans in. Then, I'mma turn the fire off. We going to leave the top on there, and we going to let it sit inside of this hot water to about an hour and 20 minutes. We well past the whole time of an hour. Actually, this has been in here sitting in the water for like I say about 2 hours. These have already been hot flash right now. I'm going to come on over here. I'm going to go ahead and prep, you know, everything. So, let me go and grab my knife. And what I want to do now is I just going to clean these up. Then I'm going to run a little water on them, wash them up a little bit, you know, clean them. I always cut this white part off. You guys let me know down in the comment section below. Do you cut that off or what? I'm real curious to know that. Now, I want you guys to let me know, how do you cut your celery down? I like to divide each one of these ribs up into threes, you know? I do them just like that. I do whatever's easiest for myself. Then, if you got a knife that's super uh sharp, like this one right here. Now, don't forget, like, I'm no chef, not trying to be a chef, haven't been formally trained. I do what's best for me and safest, right? So, you guys find how you want to do it. Remember, as we cutting these down, it's about the size, right? So if we leave them a little bit on the larger side, unless we cook them all the way down, that's for what we call texture. And then if you cook them for the flavor and you want them to just like melt inside of it, then you can go ahead and, you know, dice these down super small. So I do a little bit of both. All right. So now we're going to do the exact same thing for our bell pepper. And then for those of you guys that know, you know, when we have bell peppers and you see that celery, you know that onion is coming right behind it. And you know what to call it. If you don't know, for those that do know, talk to me down in the comment section below. I want you guys to just write it. The other people can copy off of it or whatever. But if you know what this is, that would be your celery, bell pepper, and your onion. Talk to me. All right. So, now we're going to go ahead and, you know, work with our chicken and dewy. Now, you guys can cut these down any kind of way you'd like. Sometime I cut these down into strips or four and then cut it down. But if we going to do it more like the way the pe the folks in New Orleans do, then we going to go ahead and do it this way. Cuz this is their style right here. All right. So, look. I want you guys to check it out. I keep talking about this chicken and dewy and all of that, right? Take a look at that. Let's get down here down close to it. Look at them colors right there. You see all that orange and all of that? That's the Andwey flavor. And I love it. Once it gets hot, it releases this into the pot and marries all of this together, including this cuz I'm going to use my press when I, you know, mince this garlic. But this right here is going to be the base. This is base one. Check me out. I don't know if you guys can see that. I don't know how I'm going to get to you guys to see that flame right there. Right. I just get a little medium flame. I don't want this super hot. Right. Go ahead and heat up a little bit of olive oil. I'm going to put about 2 tablespoons of this in here. Let me clear that up. I always use infused olive oil. I'm using a brand, you know, it's from Branson Vine Upland. This is a garlic infused. I cook with this quite often, but they have so many different flavors. If you have the garlic to start off, that'll do great. If you wanted to, you can add like a tablespoon of butter in here, that works, too. But right now, we just going to go with this. I tell you, when anything gets hot like that, when you smell it, that there. Mhm. All right. So, here we go. We got that. I guess I can say it now. We got the holy trinity right here. Then we got our chicken and dewy. And now, you see I got my garlic just waiting to be pressed. Right. What I'm going to do is I know I'm hot enough over here on that side. Let me look at my fire. And I like to always just no matter what, and that's to add my, you know, my onions in first. Now we go with the rest. Now we just move these around like this just so that it'll pick up some of that, you know, infused olive oil down on the bottom. Right. And then we'll let these start to render down and sauté their way down to becoming soft. Right now I'm only let these go for about 2 minutes and then I'm going to add my chicken and dewy. All right. Next, we're going to go ahead and add our chicken and dewy. We want to get that hot and we want to make sure that that indoey releases this and dewy flavor in here as well. Right? So the steam that's coming up off of our veggies, right? And then in some of these are touching the bottom down there. Anything on the bottom starts to change color. So let me let it work. You know what I mean? We just want to stay here with it. Sometime when I make it dish, I go ahead and I sear these first, then I take them out. But you don't have to do that, folks. You just want to get them down here like this and let them steam, let them sauté, and let them sweat. Come here. And notice I like to make sure that whatever I'm putting my garlic on, I got a nice bed just so that my garlic don't hit the bottom of the pan or my pot. Right, we drop that in there. And if you look inside, see how it falls right on top? We just leave that on there. Just like that. Now, we move this around. Right. I got to give a shout out to all my folks that's in New Orleans and they know how to create and make good flavor. Look at that right there. Look at that andwooie. You see how it's starting to char a little bit. All right. Now, it's time to introduce our beans. All right. So, look at my water. This is how you get that color. A lot of my videos when I make red beans and rice, I always discard that and I come back with some type of stock. But this time, we going to do it right. We going to do it like this. And I'm getting ready to pour this inside. Look at the color. That right there is important to me. It's going to be important to y'all, too. You see how now it's starting to look like red beans and rice just by having that in there. Now, I don't want to add no more to it because what I'mma do is I'mma go ahead and take my slid spoon and just start adding that. Okay. So, when you look inside of here, you want to have it like one to two inches above the beans, right? I could pour some more into here if I wanted to, cuz you guys can see I still have some more water. I'm not letting none of these beans get away. If you notice that I had these hanging out here, don't forget I got that chicken stock. This is the chicken stock that we made. So, this is much much more flavorful than anything that you would buy like from the grocery store, right? So, I'm going to pour this in here and get my height right. But don't forget, we got that secret weapon, folks. We got that smoked turkey. For right now, let's just get our volume right. Look at that. We going to need it all. That was actually two cups, right? And the reason I put that in there like that cuz I just told you guys we got to put that, you know, that smoked turkey. We need to get that flavor, too. So, I just raised up my fire. You know what I mean? We automatically on high, right? We want to bring that up. But now we got to go ahead and hit it with just a little bit of this seasoning. And then for those of you guys that ran out doing your high flasks, if it all evaporated, don't trip. You can always add yourself some chicken stock to it, you know, out of your pantry or even add a little bit more water. But remember, when we adding water, we diluting our flavor. Now that we done brought this back to a simmer, just colors on the way to where it's supposed to be. We didn't infuse this with a lot of good flavor. We haven't overpowered it nothing. And then we came with that real level up when we used our homemade chicken stock. I know some of y'all going to say, "Why you didn't use no turkey stock or nothing like that?" Trust me, chicken stock got so much flavor in it. When you mix all this together, you would not know the difference. So, now I'm going to go ahead and take about a half a teaspoon of this cumin and add that right there. Now, here's where it's up to you guys. I'm going to put a/4 teaspoon of this cayenne in here. I'll leave it like that. I know who I'm feeding. I'm going to give it a little bit more bite. Let me go ahead and get this mixed up. Now, some of you guys are going to be doing something a little bit different. Every year, I hear more and more people not doing it as traditional as the way we were brought up. I mean, if you're looking for an inexpensive alternative, you know, for Thanksgiving, this red beans and rice right here get you right now. Let me go ahead and turn this down cuz we just want to have a simmer right now. Now, we going to add our bay leaves. I think in my recipe, I always put one. If you want to have a little bit more flavor, go ahead and add two. I love the taste of bay leaf. I know what it does. You know what I mean? So, there we go. Let's address the elephant in the room cuz I know some of y'all like, "Well, when is he going to put the the ooey in there?" And the ooi, in this case, is going to be, you know, that smoked turkey. Now, we got these turkey wings. Look at here. You see that right there? We going to cook this down. We going to put a little thyme on it, too, folks. And when I mean time, I ain't talking about that herb. I'm talking about we going to put some real thyme on it as far as uh like cook this for a couple hours. It's going to soften this up. We'll be able to shred that, have a little meat. But the main thing is here, we got enough meat cuz we got the chicken and dewy. But this right here, we want this to release all of its flavors in here, too. When I say simmer, we got to simmer. We don't want to cook this and then you don't check on it and you done burnt all your beans down on the bottom, right? So, this is what we going to do. We going to look at it. So, we going to get this as low as possible. You see that steam that's coming off the top of that? This everything right here is just right. You want to make sure you got a lid. Put that on there. And I'm going to say this, set a timer for 1 hour right now. We going to come back, take a look at it. We going to give it a stir. Being honest with you, I stir mine about every 30 minutes. You know what I mean? But if you want to walk away from it, you can go. If you got it on super low on the simmer, you can go, you know, 1 hour. I'll see y'all. All right, folks. Look, here it is. You guys can see it. Now, we talk about like it being authentic. I'm going say this is about as close as I can get it without talking to somebody that's from New Orleans right now or you know and they giving me like some different, you know, measurements. You guys got to try it. I didn't overpower it and nothing like that. And I'm going to say one of the heads ups was is the fact that I went ahead and uh I'm looking at my little alligators, y'all. You know what I mean? I'm put these right here. But anyway, it was just the fact that I use my homemade stock that I made. Hey, with that being said, I'm not going to over talk it. I'm just going to get in here. I got a nice big hearty bowl. I'm going to go ahead and get me a little bit of this rice. Bring it in like that. Oh my god. Now, I like mine to be a little thick. If you guys want yours to be thin, you can add a little bit more stock to it. Quit cooking it all the way down. It's just about them beans. It's about all them flavors and everybody married, you know, married together and holding hands. That being said, I really feel like I'm rambling. Cheers, y'all. [Music] I immediately thought about the rest. [Music] This right here is fire. I ain't going to lie. You guys got to talk to me down in the comment section below after you make this. So, listen. I'm going to keep it real simple, y'all. Look, pots talking. Smoky creamy red beans and rice, bringing New Orleans straight to your kitchen tonight. Right. So, we going to mash a few over some fluffy rice with some green onion. We going to make it rain over the top. I didn't put nothing over mine. You know what I I usually what you're seeing right now, I had used parsley. So, if you're new to my channel, let me take this time to say thank you and, you know, welcome you to the family. And don't trip. I want you guys to tell everybody out there, there's a channel out here, the simplifying these recipes and taking the mystery out of cooking. And if you knew, you never seen me do this before, but check it out. I'm out. Peace. [Music] [Music]