Reviewed: Dec. 21, 2008

This was very good. Used broth as some suggested. Applied the spices exactly as directed. I like mine spicy and often add some hot sauce at the table but I didn't need it for this recipe. My local market was out of andouille so I used a "Cajun style smoked sausage." I simmered for about three hours, then another hour after I added the sausage even though it was already cooked. The consistency was very nice. I will make this again.

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Dwayne Byrd

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Dec. 16, 2008

Have made it twice. This is the way I remember red beans and rice as a kid. It's great, I follow the exact seasonings.

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Vin

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Reviewed: Dec. 14, 2008

Best recipe for red beans and rice , I can stop looking thanks for posting it.

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ratpack

Cooking Level: Professional

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Reviewed: Dec. 9, 2008

This was great - the only thing different that I did was instead of using water I used chicken stock to cook the beans and went ahead and add the sausage into the pot with the beans and vegetables. I also did not cook the rice seperatley - after simmering for 2 hours I added the rice to the pot – brought it back up to a boil – turned the heat off and let it sit for about 45 minutes without uncovering the pot. Everyone loved it.

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Monika

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Reviewed: Nov. 10, 2008

We loved this recipe! My husband isn't a big rice eater, but the flavor was so good that he didn't seem to notice the rice. The only thing I had to do differently was use polska kielbasa, but it was just right for us. Thanks for a keeper!

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HoboBeaver

Cooking Level: Intermediate

Home Town: Broken Arrow, Oklahoma, USA

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Reviewed: Nov. 8, 2008

This is delicious my husband could not stop talking about how good it tasted. I wanted to make it that day so I used 4 cans of red kidney beans vs the dried beans. I used 3/4 chicken broth and 1/4 water. I did not omit any ingredients and added the andouille sausage the last hour of cooking. When I made the rice I used chicken broth instead of water. I would definitly make this again and recommend this recipe.

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Valerie

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

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Reviewed: Nov. 2, 2008

I am a yankee who moved south and when I make this for my friends here they cannot believe a yankee can make it better than them.

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rottnfan

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Reviewed: Nov. 1, 2008

Very good recipe. To add even more "authentic" southern flavor, I threw in a ham hock, and then shredded the meat from it and added it to the cooked beans. Also, I always use dried "small red beans" rather than kidney beans, they cook faster and we enjoy the texture of them. My southern-born spouse really enjoyed this dish!

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carina

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Seattle, Washington, USA

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Reviewed: Oct. 31, 2008

This was absolutely wonderful. My husband and I both enjoyed this dish very much. I would suggest using brown rice instead of the white in the recipe though, but that is just our personal preference.

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mama_amy

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Reviewed: Oct. 21, 2008

this was delicious. i served it w/ collard greens. next time i will make cornbread to go along. i did mash up some of the cooked beans against the side of the pot to make it creamy

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MI$$DREA

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Oct. 20, 2008

Love this recipe and so did my picky husband. I'll be making this again and again.

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Teena

Cooking Level: Expert

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Reviewed: Oct. 13, 2008

This is a SUPER recipe. I do agree with other reviewers about the salt. I think you should do about 50/50 chicken broth/water. Maybe if you have andouille, you don't need it. I used chx sausage. The 6 cups of liquid was not enough liquid(i probably ended up adding an extra 1 1/2-2 cups). But I also used the small red beans vs. large kidney beans. I used chicken sausage instead and only sprinkled a few dashes of cayenne(had a 3 yr. old to feed). Oh, and I had no sage. But overall I think this turned out REALLY YUMMY!!!

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Girlmom

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 12, 2008

This dish is EXCELLENT --I followed the recipe exactly except for the sage (I'm out) and it is so easy & incredibly tasty. Add tasbasco sauce to taste (at the table) but the recipe itself is perfect as is. The only change I may make next time is to substitute chicken broth for half of the water but other than that I won't change a single thing. This is the only recipe to use if you want the taste of the real thing!

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PizzabyDave

Cooking Level: Intermediate

Living In: Lexington, Kentucky, USA

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Reviewed: Oct. 7, 2008

Maybe it was because I didn't add the sausage until the end (to make some vegetarian), but it was disappointingly bland.

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Diana

Cooking Level: Intermediate

Home Town: Silver Spring, Maryland, USA

Living In: Lexington Park, Maryland, USA

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Reviewed: Sep. 26, 2008

It is a sense of pride that you receive when making a dish from without the aide of a "box". This recipe turned out wonderful. I made a few changes, as do we all... I did the quick soak method (bring water to a roaring boil, add beans & boil 2-3 minutes, remove from heat & let sit, covered, for at least an hour). Then, reducing half the oil, cooked the veggies, and left out the celery, and saved the water the beans were in. NOTE: Dumping out the "bean" water will reduce gas, but will reduce nutritional value! Therefor, I saved the water, added a little more to get needed amount & added bouillon cubes to make broth. I don't use Cajun seasoning but threw in about 1/2 teas. chili powder,dash of cayenne, crushed red pepper, garlic, black pepper, and a pinch of salt. **Check your beans at 1 1/2 hours, then every 20 minutes after that. TaDa ps-i used mild italian sausage for the meat

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M.Blake

Cooking Level: Beginning

Home Town: Wellsville, New York, USA

Living In: Corning, New York, USA

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Reviewed: Sep. 5, 2008

OKAY I LOVE THIS RECIPE. I MADE A COUPLE OF CHANGES. FIRST, I COOK MY VEGTABLES. THEN REMOVE THEM FROM THE PAN. THEN I BROWN MY SAUSAGE. I USE NETTLES OR ANY SPICE SAUSAGE. THEN I POUR A BOX OF CHICKEN STOCK ON SAUSAGE. ADD VEGGIES BACK. ADD SEASONINGS, ALITTLE MORE CAJUN SEASONING THAN SUGGESTED. AND I SUBSTITUTE BAY LEAVES FOR 1 TEASPOON GROUND BAY LEAVES. THEN I USE 3 CANS KIDNEY BEANS. SEPERATE 1 CUP OF BEANS SET ASIDE. ADD REST OF BEANS TO SAUSAGE MIX. THEN LET SIMMER FOR 30 MINUTES. OKAY NOW I CRUSH THE CUP OF BEANS WITH A LITTLE MILK AND ADD TO MIX FOR THICKENING. I ALSO MIX 1 AND HALF TBL FLOUR TO HALF CUP MILK AND THEN POUR THAT IN THERE MAKES IT THICKER. I KNOW THIS SEEMS LIKE ALOT BUT WITH THESES CHANGES THIS RECIPE GOES FROM HOURS TO ABOUT 40 MINUTES

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00victoria

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

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Reviewed: Sep. 5, 2008

This was good but wasn't worth the time it took to make for the finished result. The beans were a tad mushy. The cooking time in step 2 could prob be cut down. Not sure if I will make again. Thanks.

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Jennifer B.

Cooking Level: Expert

Living In: Colorado Springs, Colorado, USA

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Reviewed: Sep. 3, 2008

This was great! My husband is from the deep south, and said it tasted very authentic, so i was excited. Thank you!

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J. Tate

Cooking Level: Intermediate

Home Town: Lyons, New York, USA

Living In: Wake Forest, North Carolina, USA

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Reviewed: Aug. 31, 2008

I love this recipe! When my pocket book cannot afford jambalaya this certainly hits the spot. I did make a couple of minor changes. Instead of all the spices I use the "Creole Seasoning Blend" recipe that is on this site, added a 28oz can of whole tomatoes and as others have mentioned some salt. The andouille sausage is the heart and soul of this dish. I use Aidells with great sucess. I followed a suggestion made by another review to make it less soupy... smash or break up some of the beans on the side of the pot. Yum!

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Nicola

Cooking Level: Expert

Home Town: Nagoya, Aichi, Japan

Living In: Detroit, Michigan, USA

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Reviewed: Aug. 28, 2008

I've been cooking for quite a while, but being from the Midwest, had never quite understood the appeal of red beans and rice until I tried this recipe! Wow- it instantly went on my family's repeat list! I did modify it slightly- I couldn't get andouille sausage, so I used a smoked polish sausage and added a hamhock. I also altered the cooking time to adapt it to a slowcooker. I cooked it ~5 hours on high (until the beans were starting to get nice and soft), then added the sausage, and cooked another hour. Yum!

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ASALUFA

Cooking Level: Intermediate

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Authentic Louisiana Red Beans and Rice

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