William H. Carr 🇺🇸

@WilliamHCarr

Garner,NC

Joined June 2011

110 Following

71 Followers

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WilliamHCarr retweeted

Ragin' Cajun

@Ragin_Cajun79

1 day ago

This is for "Annie Oakley" (@KJoD63). I don't do recipes (reading them or writing them 🤣), but this is the general approach to "Ragin’ Cajun's RB&R" The beans and meat - 2 lbs dried red beans, preferably Camellia - 2 lbs andouille sausage, sliced into coins - 1 lb smoked sausage, sliced - 1 large smoked ham hock or 2 smaller hocks (a turkey leg will work too) - About 8 oz of fat back (salt pork), diced - 1 smoked turkey neck or a chunk of smoked ham, optional but highly encouraged - 2 tbsp bacon grease or butter, as needed * I will often add more sausage because I have a large clan of man-childs that I have to feed. 🤣 The holy trinity and aromatics - 2 large yellow onions, diced - 2 green bell peppers, diced - 1 head of celery, diced - 10–12 cloves garlic, minced - 2 jalapeños, deseeded & deveined, minced 1 Fresno pepper, deseeded & deveined, minced - 5 green onions, sliced, whites and greens separated Seasoning These measurements are a starting point. I just season by the spoonful and taste as I go. - 2 tbsp Cajun seasoning, plus more to taste - 1 tbsp coarse black pepper - 2 tsp smoked paprika - 2 tsp dried thyme -2 tsp dried oregano - 2 tsp white pepper - 1 tsp cayenne - 3 bay leaves - 1 tbsp Worcestershire sauce - 1-2 tbsp Louisiana-style hot sauce - 1 tbsp Better Than Bouillon Roasted Beef Base - 1 tbsp Better Than Bouillon Roasted Chicken Base - 1 tsp MSG, optional, and I don't care what the internet master-debaters like to say - Kosher salt, added carefully near the end so you don't make it too salty Liquid - 8 cups chicken stock - 4–6 cups water, as needed - 1 bottle amber beer, optional, but I like Abita Amber - 1 tbsp apple cider vinegar, plus more to finish Flour slurry (This is to help thicken at the end) - 1/2 cup all-purpose flour - 1-ish cups cool beef stock, chicken stock, or bean cooking liquid. - 1 tsp beef bouillon base - 1 tsp Cajun seasoning - Black pepper to taste For the rice - 4 cups long-grain white rice - 6 cups chicken stock or water - 4 tbsp butter - 1½ tsp kosher salt - 2 bay leaves - 3 green onions, sliced To finish - Chopped parsley - Sliced green onions. You can also quarter the white parts and lead about 1/2" uncut, soak them in ice water in the fridge for a few hours and they will curly into little flower-like garnishes for presentation. - Hot sauce - Cornbread or crusty French bread The night before Sort through the beans and remove any stones or damaged beans. Rinse thoroughly. Place them in a large container and cover with several inches of water. Soak overnight. The next day, drain and rinse them again. Build the flavor Place a large Dutch oven or heavy stockpot over medium heat. Add the diced bacon and cook until the fat renders and the bacon begins to crisp. Remove the bacon with a slotted spoon and reserve it. Add the sliced andouille and smoked sausage in batches. Do not crowd the pot. Brown them hard enough to build real color on both sides. You are not simply warming sausage. You are creating the foundation of the entire pot. Remove the sausage and reserve it with the bacon. Leave about 3–4 tablespoons of rendered fat in the pot. Add more bacon grease or oil if necessary. Sweat/Cook the trinity Add the onions, bell peppers, celery, jalapeños, Fresno pepper, and the white portions of the green onions. Season with a spoonful of Cajun seasoning and black pepper. Cook over medium heat for 10–15 minutes, scraping the bottom frequently, until the vegetables are soft and beginning to caramelize. Add the garlic and cook for another 1–2 minutes. Add the smoked paprika, thyme, oregano, white pepper, cayenne, and bay leaves. Stir for about 30 seconds to wake up the spices. Deglaze and assemble Pour in the beer, if using, and scrape every browned bit from the bottom of the pot. Let the beer reduce by roughly half. Add the drained beans, browned sausage, bacon, ham hock, smoked turkey neck or ham, chicken stock, Worcestershire, hot sauce, beef base, chicken base, and MSG. (*note... the internet likes to debate using MSG. The internet is full of dummies. MSG, if used correctly, adds pure umami (savory flavor) to food. It brings depth, richness, and mouthfeel to savory dishes. Use if you want, but I use it all the time). Add enough water to cover the beans by about an inch. Bring everything to a gentle boil, then reduce to a low simmer. Partially cover the pot and cook for approximately 2½–3½ hours, stirring every 20–30 minutes. Add more water or stock whenever the beans begin rising above the liquid. Keep them submerged, but do not turn the pot into soup. Develop the creamy texture Once the beans are tender, remove the ham hock and smoked turkey neck. Pull off any usable meat, chop or shred it, and return it to the pot. Discard the bones, skin, and excess fat. Mash about 1½–2 cups of beans against the side of the pot with a wooden spoon or potato masher. Stir them back into the liquid. That gives you natural creaminess before the slurry ever enters the conversation. Continue simmering uncovered for another 20 minutes. Make the seasoned flour slurry In a bowl, whisk together: ⅓ cup flour ¾ cup cool stock or cooled bean liquid Beef bouillon Cajun seasoning Black pepper Whisk until completely smooth. It should pour easily, like thin pancake batter. Add another splash of liquid if needed. Bring the beans to a gentle simmer. Slowly stream in about half of the slurry while stirring constantly. Let the beans simmer for 5–7 minutes before deciding whether they need more. The flour must cook fully, and the mixture will continue thickening as it rests. Add additional slurry gradually until the beans coat the back of a spoon but still flow easily over rice. Do not dump the entire slurry in blindly. Thick and luxurious is the goal—not red-bean wallpaper paste. Final seasoning Add the apple cider vinegar. Taste the beans carefully and adjust with: Cajun seasoning Black pepper Salt Hot sauce Worcestershire A little more bouillon Another splash of vinegar (if needed, you want subtle acidity, not over-powering vinegar taste) The finished beans should be smoky, savory, peppery, creamy, and slightly tangy. You should taste pork, aromatics, herbs, and beans—not just salt and cayenne. Turn off the heat and let the pot rest for 20–30 minutes. Red beans become noticeably thicker and better as they settle. They are even better the following day. Make the rice Rinse the rice under cool water until the water runs mostly clear. Combine the rice, stock, butter, salt, and bay leaves in a heavy saucepan. Bring to a boil, stir once, cover tightly, and reduce to the lowest heat. Cook for 18 minutes. Remove from the heat and let it rest, still covered, for 10 minutes. Discard the bay leaves, fluff the rice, and fold in the green onions (and parsley if you like). Serve it Ragin’ Cajun style Spoon a mound of rice into a wide bowl and ladle the beans generously around and over it. Top with green onions, parsley, and hot sauce. Serve with cornbread or French bread so nobody leaves a drop of gravy behind. And remember: Season with love by the spoonful. Taste repeatedly. Adjust fire on the flavor bombing as needed, but only stop when the pot tastes like somebody’s Louisiana "vieille maman" (grandma) just dared you to try to do better.😂🤣 Cook like you care! (Photo is from Jeri Mobley-Arias BTW)

Ragin_Cajun79's tweet photo. This is for "Annie Oakley" (@KJoD63). I don't do recipes (reading them or writing them 🤣), but this is the general approach to "Ragin’ Cajun's RB&R"

The beans and meat

- 2 lbs dried red beans, preferably Camellia
- 2 lbs andouille sausage, sliced into coins
- 1 lb smoked sausage, sliced
- 1 large smoked ham hock or 2 smaller hocks (a turkey leg will work too)
- About 8 oz of fat back (salt pork), diced
- 1 smoked turkey neck or a chunk of smoked ham, optional but highly encouraged
- 2 tbsp bacon grease or butter, as needed

* I will often add more sausage because I have a large clan of man-childs that I have to feed. 🤣

The holy trinity and aromatics

- 2 large yellow onions, diced
- 2 green bell peppers, diced
- 1 head of celery, diced
- 10–12 cloves garlic, minced
- 2 jalapeños, deseeded & deveined, minced
1 Fresno pepper, deseeded & deveined, minced
- 5 green onions, sliced, whites and greens separated

Seasoning

These measurements are a starting point. I just season by the spoonful and taste as I go.

- 2 tbsp Cajun seasoning, plus more to taste
- 1 tbsp coarse black pepper
- 2 tsp smoked paprika
- 2 tsp dried thyme
-2 tsp dried oregano
- 2 tsp white pepper
- 1 tsp cayenne
- 3 bay leaves
- 1 tbsp Worcestershire sauce
- 1-2 tbsp Louisiana-style hot sauce
- 1 tbsp Better Than Bouillon Roasted Beef Base
- 1 tbsp Better Than Bouillon Roasted Chicken Base
- 1 tsp MSG, optional, and I don't care what the internet master-debaters like to say
- Kosher salt, added carefully near the end so you don't make it too salty

Liquid

- 8 cups chicken stock
- 4–6 cups water, as needed
- 1 bottle amber beer, optional, but I like Abita Amber
- 1 tbsp apple cider vinegar, plus more to finish

Flour slurry (This is to help thicken at the end)

- 1/2 cup all-purpose flour
- 1-ish cups cool beef stock, chicken stock, or bean cooking liquid.
- 1 tsp beef bouillon base
- 1 tsp Cajun seasoning
- Black pepper to taste

For the rice

- 4 cups long-grain white rice
- 6 cups chicken stock or water
- 4 tbsp butter
- 1½ tsp kosher salt
- 2 bay leaves
- 3 green onions, sliced

To finish

- Chopped parsley
- Sliced green onions. You can also quarter the white parts and lead about 1/2" uncut, soak them in ice water in the fridge for a few hours and they will curly into little flower-like garnishes for presentation.
- Hot sauce
- Cornbread or crusty French bread

The night before

Sort through the beans and remove any stones or damaged beans. Rinse thoroughly.

Place them in a large container and cover with several inches of water. Soak overnight.

The next day, drain and rinse them again.

Build the flavor

Place a large Dutch oven or heavy stockpot over medium heat.

Add the diced bacon and cook until the fat renders and the bacon begins to crisp. Remove the bacon with a slotted spoon and reserve it.

Add the sliced andouille and smoked sausage in batches. Do not crowd the pot. Brown them hard enough to build real color on both sides.

You are not simply warming sausage. You are creating the foundation of the entire pot.

Remove the sausage and reserve it with the bacon.

Leave about 3–4 tablespoons of rendered fat in the pot. Add more bacon grease or oil if necessary.

Sweat/Cook the trinity

Add the onions, bell peppers, celery, jalapeños, Fresno pepper, and the white portions of the green onions.

Season with a spoonful of Cajun seasoning and black pepper.

Cook over medium heat for 10–15 minutes, scraping the bottom frequently, until the vegetables are soft and beginning to caramelize.

Add the garlic and cook for another 1–2 minutes.

Add the smoked paprika, thyme, oregano, white pepper, cayenne, and bay leaves. Stir for about 30 seconds to wake up the spices.

Deglaze and assemble

Pour in the beer, if using, and scrape every browned bit from the bottom of the pot. Let the beer reduce by roughly half.

Add the drained beans, browned sausage, bacon, ham hock, smoked turkey neck or ham, chicken stock, Worcestershire, hot sauce, beef base, chicken base, and MSG. (*note... the internet likes to debate using MSG. The internet is full of dummies. MSG, if used correctly, adds pure umami (savory flavor) to food. It brings depth, richness, and mouthfeel to savory dishes. Use if you want, but I use it all the time).

Add enough water to cover the beans by about an inch.

Bring everything to a gentle boil, then reduce to a low simmer.

Partially cover the pot and cook for approximately 2½–3½ hours, stirring every 20–30 minutes.

Add more water or stock whenever the beans begin rising above the liquid. Keep them submerged, but do not turn the pot into soup.

Develop the creamy texture

Once the beans are tender, remove the ham hock and smoked turkey neck.

Pull off any usable meat, chop or shred it, and return it to the pot. Discard the bones, skin, and excess fat.

Mash about 1½–2 cups of beans against the side of the pot with a wooden spoon or potato masher. Stir them back into the liquid.

That gives you natural creaminess before the slurry ever enters the conversation.

Continue simmering uncovered for another 20 minutes.

Make the seasoned flour slurry

In a bowl, whisk together:

⅓ cup flour
¾ cup cool stock or cooled bean liquid
Beef bouillon
Cajun seasoning
Black pepper

Whisk until completely smooth. It should pour easily, like thin pancake batter. Add another splash of liquid if needed.

Bring the beans to a gentle simmer. Slowly stream in about half of the slurry while stirring constantly.

Let the beans simmer for 5–7 minutes before deciding whether they need more. The flour must cook fully, and the mixture will continue thickening as it rests.

Add additional slurry gradually until the beans coat the back of a spoon but still flow easily over rice.

Do not dump the entire slurry in blindly. Thick and luxurious is the goal—not red-bean wallpaper paste.

Final seasoning

Add the apple cider vinegar.

Taste the beans carefully and adjust with:

Cajun seasoning

Black pepper

Salt
Hot sauce
Worcestershire
A little more bouillon
Another splash of vinegar (if needed, you want subtle acidity, not over-powering vinegar taste)

The finished beans should be smoky, savory, peppery, creamy, and slightly tangy. You should taste pork, aromatics, herbs, and beans—not just salt and cayenne.

Turn off the heat and let the pot rest for 20–30 minutes. Red beans become noticeably thicker and better as they settle.

They are even better the following day.

Make the rice

Rinse the rice under cool water until the water runs mostly clear.

Combine the rice, stock, butter, salt, and bay leaves in a heavy saucepan.

Bring to a boil, stir once, cover tightly, and reduce to the lowest heat.

Cook for 18 minutes. Remove from the heat and let it rest, still covered, for 10 minutes.

Discard the bay leaves, fluff the rice, and fold in the green onions (and parsley if you like).

Serve it Ragin’ Cajun style

Spoon a mound of rice into a wide bowl and ladle the beans generously around and over it.

Top with green onions, parsley, and hot sauce.

Serve with cornbread or French bread so nobody leaves a drop of gravy behind.

And remember:

Season with love by the spoonful. Taste repeatedly. Adjust fire on the flavor bombing as needed, but only stop when the pot tastes like somebody’s Louisiana "vieille maman" (grandma) just dared you to try to do better.😂🤣

Cook like you care!

(Photo is from Jeri Mobley-Arias BTW)

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William H. Carr 🇺🇸

@WilliamHCarr

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