Reviewed: Dec. 12, 2005

Really enjoyed this and did take into account some reviews. I forgot to soak the beans so referencing americas test kitchen, I used 12 cups of water. Then simmered it half covered for maybe 3 hours for the first simmer. I did need to add 1 more cup of water (once the water reached the top of the beans), but that's all. once I added the sausage, it was another 1/2 hour per recipe and great results. also added before I simmered the first time was 2t. salt, 3/4 t. cayenne, and 2 t. cajun seasoning.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Dec. 9, 2005

Excellent!!! My family enjoyed it. To me it's better than the traditional southern recipe that my mom and grandma cook.

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keisha

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Reviewed: Nov. 12, 2005

yum! I loved it with a dallop of sour cream. The apple cider vinegar was not a hit with some!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Sep. 21, 2005

My hubby liked it but then he is American, I am Australian and found it a little different but I will give it a 5 anyway because he liked it. We don't have that sausage here and I used Charito. Hubby tried it and said put salt in and I did and it tasted better we also added some pepper. I cooked it with out the lid and it seemed to go faster. Also if you are like me and thought you would use a can of kidney beans and then at 2.30 in the afternoon realise hubby at them last night with the left over pasta sauce ??? I had a bag of dried one I brought for this one, i just put 2 cups of water per 1 cup of beans and boiled then simmered for 45 mins perfect. Thanks Will make it again.

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lea722000

Cooking Level: Expert

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Reviewed: Sep. 17, 2005

Too spicy for hubby, but I loved it.

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SpecialKsGirl

Cooking Level: Intermediate

Home Town: Niceville, Florida, USA

Living In: Camarillo, California, USA

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Reviewed: Sep. 16, 2005

Excellent! I forgot to soak the beans overnight so they only soaked for a couple of hours before cooking. So they weren't soupy. I did add salt as was recommended by so many others. Cooking time was right on. I will definately make again!

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A.Little

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Reviewed: Apr. 10, 2005

This was a wonderful recipe. Since andouille sausage is not readily available here in the Netherlands, I used a type of smoked bacon pieces, that worked out well. I also was a bit more liberal with the cajun seasonings and added some paprika too. It turned out lovely for my dinner party and had my dutch husband and dutch guests trying a new american cuisine and loving cajun food. Delish!

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Expat cook in the Netherlands

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Reviewed: Mar. 18, 2005

My red beans and rice always comes out of a box, so I decided to give this a try for a change. I was unable to get andouille sausage and used a different smoked sausage. The taste was comparable to that of the box (except it needed some salt), so I believe I will save myself some time in the future and just continue to use the Z-brand in the box.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Mar. 8, 2005

Loved it!!!

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THIEDE33

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Reviewed: Mar. 5, 2005

Both of my sons love it and they are very picky. It does take some time to make but it is worth it.

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Bettyjoe1952

Cooking Level: Expert

Living In: Albany, New York, USA

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Reviewed: Feb. 20, 2005

I cooked this for a potluck at work and most thought it was really good. I've recieved 2 requests to cook it for them for a couple special events than plan to have. I loved it and just added a bit more cajun seasoning and a bit more cayenne pepper. The andouille sausage set it off perfectly.

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MICKEYMOUSE23

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Reviewed: Feb. 19, 2005

We enjoyed this recipe, it freezes well. I didn't have the sausage but used a smoked ham and it was very tasty.

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rocket motor

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Reviewed: Feb. 10, 2005

This was really lacking in alot of things. It was too watery, needed salt. When it was finished, it looked like bean soup. I pureed a LARGE can of kidney beans, to help thicken it, and that did not help. I would not recommend this to anyone.

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POSTALB

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Reviewed: Feb. 1, 2005

Very good. I used canned beans and put it all in a crock pot to simmered all day. I also used 1 t. cumin and 1t. frozen cilantro leaves from my garden. I liked the faint taste of cilantro. This is a delicious, hearty dish for cold winter nights. Served it with the sweet 'Amusement Park Cornbread' from this site.

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Flashsmith

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Reviewed: Jan. 15, 2005

We just finished a late lunch using this recipe. Very good. We used a ham hock rather than the sausage. This recipe does need a little salt, but it reminded me a lot of the red beans and rice we had in New Orleans last year. I would recommend it to anyone looking for a nice hot meal on a cold night.

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TAMNWILL

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Reviewed: Dec. 14, 2004

This recipe got rave reviews from my family. I did make several changes: I used a can of black beans instead of the dry kidney beans, added 1 can 14.5 oz. of diced tomatoes, added some salt and omitted the green pepper and only used 2 cups of water.

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CHERYLS1

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Reviewed: Sep. 14, 2004

I've cooked several Beans & Rice recipes over the years (usually off the cuff) and am still experimenting... I skipped on the Andouille sausage (I was't the one shopping) and wound up with the store brand "Mild Pork Sausage" in a 16oz tube... Fair enough; beggars can't be choosers. I followed the recipe totally except for the meat, I added salt, and the cooking time... more like 2 hours. Oh, instead of Cajun Seasoning, which I lack, I added a bit more Cayenne (never hurts), Black Pepper, and a Garlic & Herb blend... At first this dish tasted kinda bland but the more I ate and the more the heat set in, the better it got... I'll use this recipe as a base in the future and maybe tweak it some more.

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JMCCAFFREY

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Reviewed: Sep. 9, 2004

I loved this! Husband didn't. I cooked the beans for several hours with a ham bone that had a lot of meat on it, and also added a couple of habenero peppers in with the onions...it was mighty spicy and I think just one would have done it. I had some trouble finding the sausage, but finally found a chicken version at Trader Joes. I'll make it again, just not when my husband is home.

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LITTLETURTLE30

Cooking Level: Expert

Home Town: Eugene, Oregon, USA

Living In: Coburg, Oregon, USA

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Reviewed: Sep. 6, 2004

This recipe was the best ever. I used smoked sausage, because I could not find andouille sausage. I added more salt and cayenne pepper to taste. This will be my staple red beans and rice recipe!

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LDNJohnson

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Reviewed: Jul. 9, 2004

I've made this recipe lots of times now. Andouille is impossible to find around here, so I just use whatever I can find. The amount of cajun seasoning I use varies with how spicy it is, and I agree that it needs a bit of salt.

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EVILBEE

Cooking Level: Expert

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Authentic Louisiana Red Beans and Rice

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