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Red Immersion Blender
Any cajun chefs out there? What should be the consistency of the beans and andouille in Red Beans and Rice?
I've had in nice Orleans-style New restaurants in the beans were smooth and almost pureed. How do you get like that at home? Would not it be an immersion blender to kill slices sausage? Or should I just be happy with my mashed beans "that make using a potato masher, although about half of the grains are still in its original form? The flavor of my dish is wonderful, I smoked ham and much of the trinity, but what is should I be careful shooting for consistency, and how I can get? Thanks! I've done this with my Joy of Cooking recipe, so I'm not looking for recipes for red beans and rice, FYI
Simmer for a long time adding water when necessary. Beans should be very sensitive. I usually use a spoon to stir sort of "mass" to some of the beans against the side of the pot while cooking. The beans I use are brand Camelia and sausage I use is local in southern Louisiana. I also add a little tomato puree to balance acidity fat. The Louisiana rice should be well ... sometimes called popcorn rice. A potato masher should work quite well. Red Beans and Rice should be served on Monday to be more authentic. Louisiana Most restaurants serve 'em as a special lunch on Monday.
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