Delicious! I've made red beans and rice before, which is rather thick and takes much longer and more work to prepare. I like the soupy consistency of this recipe since it makes it more of a main dish. Don't leave out the rice or green onions. I used extra of both. The rice cuts the richness of the dish and the spiciness of the andouille. The green onions add a bit of crunch and freshness which complement the dish. I wouldn't leave out the bacon either since it gives added flavor. I used a leftover ham bone instead of a ham hock and after cooking for an hour, added a couple cups of diced ham along with the salt. It was plenty spicy with the andouille but my boyfriend who likes things hot added Tabasco. Would definitely make again! A great way to use a leftover hambone and ham.

Reviewed On: Nov. 2, 2008