In N'awlins, everybody has her own touch for red beans and rice, so whatever works for you is great. They are ALL creamy, though, accomplished by smashing beans as noted by several folks. Most restaurants serve smoked sausage on the side and season the beans with ham or a little andouille. One tip--don't add the salt until the end or it will prevent the beans from getting soft.

Reviewed On: Aug. 12, 2009

Down South we call this Jezebel sauce, and it shows up at nearly every party. It is fantastic. We use a 12-oz jar of pineapple preserves, a 12-oz jar of apple jelly, 2 1/2 oz of horseradish (1/2 sm jar), 2 t dry mustard and 1 T cracked black pepper. It is great on Ritz crackers.

Reviewed On: Jun. 18, 2009

My husband asked me to make this when he found the recipe in a magazine. Even for him, it was way too bland. Addition of herbs and spices may help, but I won't be making it again to find out.

Reviewed On: Oct. 29, 2008