Couldn’t find pickled pork so I made some using Alton’s instructions. I only used a quarter teaspoon of cayenne and used a tablespoon of Tony Chachere’s. In the future I won’t used the pickled pork.
by jwjody
8 Comments
Jazzbo64
Looks like hell, tastes like heaven. Well done!
Heradasha
Gawd rice and beans really hits. Looks great.
ByteSizeNudist
What was off about the pickled pork?
gormami
I did the pickled pork thing once, following Alton, who I trust, and I really didn’t like it. Maybe mine isn’t quite “authentic” by some measures, but I like it, and I’ve had a lot of friends from LA from when I worked for a national company, and they say that for every “authentic” Cajun of Creole recipe, there is someone’s granny that will just laugh and laugh. Make it how you like it.
ImQuestionable
I make this every other week! There’s no way to make it once and not have it become a staple. So so good. I use smoked pork hock instead of pickled.
40mgmelatonindeep
Hell yeah dude
Astreauxs5
Two key tips: use Camellia brand dry beans. Also use an immersion blender towards the end to thicken it. And I always use smoked ham hocks and sausage. And top with green onions at the end. Looks thick and amazing. Glad you enjoyed it!
DaCheesemonger
Yeah, I make this at least once a month. Something so cheap, so easy and so simple has no right being this good.
8 Comments
Looks like hell, tastes like heaven. Well done!
Gawd rice and beans really hits. Looks great.
What was off about the pickled pork?
I did the pickled pork thing once, following Alton, who I trust, and I really didn’t like it. Maybe mine isn’t quite “authentic” by some measures, but I like it, and I’ve had a lot of friends from LA from when I worked for a national company, and they say that for every “authentic” Cajun of Creole recipe, there is someone’s granny that will just laugh and laugh. Make it how you like it.
I make this every other week! There’s no way to make it once and not have it become a staple. So so good. I use smoked pork hock instead of pickled.
Hell yeah dude
Two key tips: use Camellia brand dry beans. Also use an immersion blender towards the end to thicken it. And I always use smoked ham hocks and sausage. And top with green onions at the end. Looks thick and amazing. Glad you enjoyed it!
Yeah, I make this at least once a month. Something so cheap, so easy and so simple has no right being this good.