Reviewed: Aug. 27, 2009

This was a great recipe. I have just introduced red beans and rice to my family. A great source of iron without the loads of saturated fat. I like the use of all the vegetables. Everyone ate this meal even my little kiddos.

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ASERGEANTSWIFE

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

Absolutely delicious! My husband and mother-in-law loved it!

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laurarags

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Reviewed: Aug. 22, 2009

I used 4 cans kidney beans to save time. I also used chicken sausae and brown rice to make it a little heathier. Smells awesome!

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RUSTY

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Reviewed: Aug. 17, 2009

Very good recipe, one I will continue to tweak in the future. I added about 1/2 c. corn, a 14 oz. can of diced tomatoes and about 1 c. okra after sauteeing them in olive oil with extra garlic and additional creole seasoning. I'd like to make this again, adding shrimp, crawfish or possibly both.

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Jen Nolan

Cooking Level: Intermediate

Living In: Owensboro, Kentucky, USA

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Reviewed: Aug. 14, 2009

This was really good, but really spicy. I do not like spicy at all, but I think it was spicy because of the andouille sausage I used. My husband loved it, but he loves spicy. The only thing I did differently was I used chicken broth instead of water and then when I added the sausage I took a cup of beans out and mashed them up and then added them back to the pot. Next time I will use kielbasa or ham hock.

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Sharae

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Reviewed: Aug. 1, 2009

This was outstanding! It was pretty mild, so if you like spicy, I'd recommend increasing the spice. But, we loved it!

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Reba

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Reviewed: Jul. 22, 2009

My family enjoyed this. We are vegetarian so I did not add the sausage (I could have used Boca Italian sausage or something but I did not have any - next time I will try that). I added extra cajun seasoning, zucchini and jalapeno from our garden.

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Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Jul. 21, 2009

I thought this was pretty good. I didn't know andoiulle was spicy or I would have cut down on the cayenne. I thought sausage was a little too greasy. I will skip sausage next time.

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Marylogcabin

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Reviewed: Jul. 20, 2009

Followed the recipe exactly, with the exception of adding salt, plus allowing it to cool in the fridge overnight and reheating the next day (to allow flavors to meld). This was the worst dinner I have ever cooked. It smelled good but looked like slop. It was spicy enough to make my mouth itch, yet it had no actual flavor - absolutely horrible and not worth all of the time/effort put into it.

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Amy

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Reviewed: Jul. 12, 2009

Maybe with a lot of tweaking, but too much work to mess with again.

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ShellyD

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Reviewed: Jul. 2, 2009

I use chicken broth instead of water and add shredded chicken with the sausage. Really easy, really good.

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Layla

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Reviewed: Jul. 1, 2009

yum! this was very good but too spicy for my tastes. I added a bit of salt, but otherwise followed the recipe as written. This was easy to make, but time consuming because you have to let it boil for so long, but to me it was worth the wait. Next time I make this I will for sure use less hot pepper though, I wanted to eat more but my mouth was on fire! For me, the sausage adds enough heat on its own, I won't add any other hot ingredients next time.

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KatieTrys2Cook

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Jun. 17, 2009

I enjoyed this, I've never made this before and I enjoyed the spice very much

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Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

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Reviewed: Jun. 17, 2009

This is a good recipe that I'll adjust and make again. There's a *LOT* of confusion, but kidney beans and red beans are technically two different animals. Red beans are the smaller of the two, and (IMHO) more flavorful than the common kidney bean.

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Wun Fungi

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Los Alamos, New Mexico, USA

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Reviewed: Jun. 11, 2009

This was good for a nice change of pace, I was craving something like this. I must have not put enough water in or just took the 'simmer for 2 1/2 hours' to heart and didn't really look at it, but in just under two hours I burned the bottom layer of beans and all the water was gone. So as an advisory I would check on it after an hour and every half hour after that just in case. Also I just threw approximate amounts of the spices in and in my case it could have used a little more kick. I absolutely agree with one reviewer that it needs salt. Over all a good recipe and I will probably make it again.

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lillaurabean

Cooking Level: Intermediate

Home Town: Winlock, Washington, USA

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 8, 2009

This was my very first time even having red beans and rice, let alone making it, so I have no authority on the claim of "Authentic". But I do know that it tasted great! Had a red pepper on hand so I used that instead of green, and I had to add extra spices, but that's because my boyfriend and I like things spicy. To make it healthier, we didn't use sausage and replaced the white rice with brown. Will definitly make again!

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April672

Cooking Level: Intermediate

Living In: Ypsilanti, Michigan, USA

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Reviewed: May 31, 2009

Well, this was fantastic! My husband and I don't eat green peppers at all, so we substituted 2 red bell peppers instead. And they didn't have any andouille sausage here in the UK that we could find, so went for a Polish sausage. We also added a ham hock while everything cooked, and then shredded the meat from it, and added okra in the end. Made my grandmother's cornbread and decided to skip the rice and just eat the beans and sausage over that. Delicious!

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kindergartencatholic

Cooking Level: Expert

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Reviewed: May 26, 2009

It was pretty good. We'd make it again, but it wasn't quite what we remembered from our favorite restaurant. I'd add more spices.

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HrCreuzi

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Reviewed: May 19, 2009

I made this exactly step by step as directed, it was very bland. Still looking for an authentic recipe.

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Maureen

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Reviewed: May 17, 2009

I love this recipe and I everyone I make if for loves it! But I made a few minor changes. After soaking my beans, I cooked them in the crock pot for about 5 hours, then I added all the other ingredients UNCOOKED. I just threw them all in and let them cook on low for about 4-5 more hours.Turned out delicious over the white rice. I also used a cheddarwerst sausage. I just use whatever sausage is on sale or that I have on hand. Doesn't seem to matter. I also ALWAYS use Tony Chacheres Creole Seasoning.

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