I stopped getting Popeyes fried chicken dinners at the start of the pandemic. My go-to side dish was red beans and rice so I thought I’d try making it myself.
I searched for recipes on the internet but found the many variations confusing. I found this post while reading something else.
I found this helpful from that site: “There are a lot of ways you can vary this dish.”
Red beans and rice is all well and good, but should seriously consider re-starting those Popeyes fried chicken dinners, Cap!
Eat what you want. Die like a man!
So did you try that recipe, and if so, was it good? I’m more partial to black beans and rice, but might try it. And you do realize that door dash and uber eats delivered during the pandemic, including from popeye’s, don’t you? Or is the delivery fee from Augusta too much?
Red beans and rice is a staple on the boat and at home. I learned from old salts in the Cajun Navy. Typically I’ll soak the beans overnight and then boil fast (in remaining water + beef stock) for an hour or more, then simmer for at least 4 hours. Alternatively, you can go straight to fast boil (for longer). Sometimes I’ll throw in some ham (tasso if I can get it locally) early. Lots of andoille sausage before the simmer stage, but I’ve also used other smoked sausages, including venison and pork, beef, and even kielbasa in a pinch.
I’m sure it’s been said, but bell pepper, onion, and celery (celery seed also works in an emergency) are the “Holy Trinity” of South Louisiana cooking. The garlic, that’s the"Pope."
Used to make this stovetop, but after an unfortunate incident when we got busy on back-to-back jobs and I forgot I was cooking, now use the slow cooker. Havent tried it in a pressure cooker, but guessing that would be ace.
Makes the boat smell great and you can eat on a big pot for three days. Fresh rice is quick and easy. Gets better every day (until it doesn’t).
I feel like everyone knows this, but find a lot of younger guys don’t: the way my Cajun shipmates made rice is to put exactly double the amount of water as rice in the pot (so, 2 cups rice, 4 cups water) and boil until enough water has been absorbed that you see “craters” on top of the rice. Remove from heat and let stand, covered, for about 10-15 minutes. Perfect (maybe sticky) rice every time!
Yes, that post in the link is from May of 2020, that’s when I came across it. We don’t eat that much fried chicken but I have been back to Popeyes a few times since than. We do however have red beans and rice cooked at home fairly often.
I was hoping to hear what some of the GOM mariners here had to say, figured they’d know a thing or two about it…
Popeye’s red beans and rice is always my favorite side!
I learned the exact same thing when i first started cooking. I was 21, first AB job on a tug. One of the many lessons i had.
Since then i’ve been lectured on using the knuckle method for water measurement. I still stand by the 2:1 ratio.
I throw smoked turkey legs in mine. Gives the beans a smoky flavor and after 4 hours what was a hard jerky like turkey slides off the bones and tendons. Just chuck the bones and tendons and enjoy.
Used to stop at West Gardiner occasionally. Haven’t done that for a while, got over-cooked chicken once, next time got home and was short a couple pieces of chicken and the last time I stopped I did count the chicken pieces before I left the store but got home to find one of side dishes I paid for missing.
Haven’t been back since, have gotten a chicken sandwich at South Portland a couple times when I was in the area.
As far as the home made red beans and rice, it’s good but still working on it. Lots of variations. I’m from Maine so the andouille is a bit on the hot side for me. Going to try smoked sausage and maybe try that Tony Chachere’s spice mix next time.
Between from scratch batches my wife uses Zatarain’s which is quick and easy and I think is good.
Save the the outer two wing joints from your next few geese or a turkey (wild, of course) and smoke them over apple or pecan for about 2 1/2h; use as a substitute for hamhocks or sausage in your beans or gumbo.
Good stuff.
I have to agree with @jdcavo re: black beans and rice. Feijoada every other Sunday was one secret to getting us to not ask for early relief. God’s perfect food.
Still, for mass-produced red beans and rice, Popeyes isn’t bad, and the portions prevent me from eating out of the pot all day until it’s gone.
That’s how I learned, but it’s not a uniform rule. If you’re looking for less sticky you should rinse the rice first to remove some of the starch, and it you’re using some types of rice like bomba (for paella) or risotto, the rule is 3 to 1 liquid to rice.
I make my rice in the oven in a bread loaf pan. 2 cups of rice to 2 1/2 cups liquid (water, or the appropriate broth of what you are serving it with). Couple of tablespoons of butter. Seal with foil and back at 350F for just over an hour. Original recipe is in Paul Prudhomme’s book and also calls for some sauted veggies, but I find it works just fine without. For Asian dishes, I use coconut milk as the liquid and a couple splashes of sesame oil instead of butter.
Zatarain’s is pretty tasty, IMHO.
I don’t put bell pepper or celery in red beans. (Gumbo yes. But not read beans.) Just garlic and onion sauteed in olive oil and a little bacon. Then salt, cayenne pepper, black pepper, white pepper, cumin and bay leaves. Finish with sausage.
I have fixed red beans and rice while on camping trips. Because I do not have access to a kitchen and use a Coleman camp stove, I cheat and brown smoked sausage and peppers in a cast iron skillet then use Zatarain’s Red Beans and Rice. Maybe not as good as cooking from scratch, but after a morning of wading trout streams and scrambling over boulders and fighting the current, it tastes pretty good.
Cooking rice on an induction stovetop. 2:1 cold water and rice, on maximum ( do not go anywhere, a watched pot never boils does not apply). As soon as steam appears turn to position 2 then after 6 minutes turn to 1 . Rice is perfect after further 15 minutes but can be left for an hour or so as long as the lid is not removed.
I find the best way to make rice is in the oven with a loaf pan. 2 cups of rice, 2 cups of liquid (water or a broth for more flavor), optionally some butter or similar fat. Cover with foil and stick in a 350F oven for an hour. Perfect rice, every time. It is a simplified method from one of Paul Prudhomme’s cookbooks.
I often use the same for paella when I can’t be bothered with cooking over flame. Using Spanish “bomba” rice, a half hour at 350F works (the mix is brought to a boil first). Only drawback is you don’t get the “socarrat” (crust) on the bottom of the pan.