Reviewed: Aug. 25, 2008

Very Good. I did have to add some salt, but other than that, really enjoyed it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

azgretchen

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 22, 2008

This was a wonderful recipe! I used red beans, added more cayenne, some salt, and it was perfect!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AkCook

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2008

Being a Louisianian myself I have to say that this recipe was very authentic. I served it with some crusty bread and didn't have anything left in the pot!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

BranCat

Cooking Level: Expert

Home Town: Charleston, West Virginia, USA

Living In: Choudrant, Louisiana, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 6, 2008

Yum, yum these were all that! I pretty much followed the recipe except I didn't measure water or spice. I added chicken bouilon as many other suggested and I didn't have chicken broth. Great recipe you can do a lot with!.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Lydia

Cooking Level: Intermediate

Home Town: Concord, California, USA

Living In: Rocklin, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

Pretty tasty. I am hoping it will be even more flavorful tomorrow or the day after. I reduced the water/chicken stock to 5 cups but it still is too watery for my liking. Next time I may just use 4 cups of chicken broth. I also added some extra cayenne pepper to give it an added kick. Thanks for sharing this recipe. Hopefully my husband will enjoy this served over brown rice and sweet cornbread.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

L&F

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2008

This was great!! I actually cooked the beans for about 4 hours before adding the meat. I did a quick soak of the beans (bring to a boil and then let the beans sit for about an hour) rather than soaking them overnight. The only thing my husband said it needed was twice as much meat!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Snowlvr

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 3, 2008

What a great recipe!! I did change it up a little, but mainly because I just threw everything in the crock pot. I omited soaking the beans overnight, and the sauteeing of the veggies (i just threw them in after I chopped them), I added 2 ham hocks, and used 4 cups of chicken broth and 2 cups of water instead of the 6 cups of water the recipe called for, and I left out the sage. At the end, I used a potato masher and mashed about half the beans to give it the right consistency. It was great!! I hate judging a recipe less than perfect when I do things to change it without trying the original first, as it does sound good as written!! I just didn't feel like watching the pot for a few hours!!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

smylpurty

Cooking Level: Expert

Home Town: Peru, Indiana, USA

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 29, 2008

Very good, but since I'm from Cajun country and had many a red beans and rice I will say that I've had better. This was a little too liquidy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

millsapsmase

Cooking Level: Beginning

Home Town: Lake Charles, Louisiana, USA

Living In: Memphis, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2008

This had good flavor.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Elizabeth

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 18, 2008

This was very good. I used dried red beans instead of kidneys, but will probably use kidneys next time because the red beans bled while I was soaking them, and wound up more pink than red. I also used Tony C's Creole seasoning because two stored I went to here in Springfield MO did not have Cajin seasoning. Is there much of a difference? I put this into my Dutch Oven in the Oven at 250 and stewed from around 8am till we got home from Church just after noon. The top looked dry at first but one stir with the spoon and it was perfect. Next time I will go ahead and add the sausage at the beginning so we don't have to wait after Church. I sent some home with my daughter, and am now waiting on SIL opinion. Red Beans and Rice is his favorite dish.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

hoosierbear

Cooking Level: Expert

Home Town: Huntington, Indiana, USA

Living In: Springfield, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 17, 2008

Less water ( better to use broth ). Yes, add salt & pepper. Diced/stewed tomatoes too. Must not skip Andouille - that is the heart and soul of the dish. Someone mentioned they can`t find Andouille in Michigan - Holiday Market in Royal Oak carries the cooked at at their deli counter and uncooked at their meat counter.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

FUZZALITA

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Royal Oak, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 14, 2008

YUMMY!!! Everyone in my family ate it up. The only thing I did differently was replace sage with oregano as I didn't have sage. And I added frozen okra in the last 10 minutes. This one is going into my repertoire!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hope's Mom

Cooking Level: Beginning

Home Town: Arlington, Virginia, USA

Living In: Kailua Kona, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 6, 2008

We loved this! I did cheat and use canned red kidney beans. Once I found this recipe, I just had to make it the same day! It came out fantastic...and it tastes even better the next day! Thanks for posting.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KRISGAL

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

Had to give this a 4 because I only soak & cook beans for making homemade soups. If you cheat & go the "easy" route, this is a 5 for sure. I used can kidney beans w/juice, inst rice, seasonings as stated & mix together before serving. I've moved this from a "side dish" to a entree to be served with corn/sweet corn bread or a salad.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PPK

Living In: Watertown, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 24, 2008

OMG this is sooooo good. The only 2 changes I made were instead of water I used chicken stock and instead of the sausage called for I used Chappel Hill smoked garlic. I let it sit for about 30 minutes before I threw in the sausage....it became so think and yummy!!!!! I can't wait for the family to try it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TRINITIK

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 21, 2008

This was FANTASTIC - even my bean-hating husband ate two bowls! I cooked it in my crock pot - didn't soak the beans or saute the vegetables, just rinsed the dry beans and combined everything (except rice) in the crock pot. I cooked them on high for about 4 hours and then bumped it down to low for another 3 hours or so, and left the lid off for about the last half hour so the broth could thicken a bit. The beans got quite tender this way, and the flavors all blended together nicely. Chopping the veggies in a food processor made them virtually disappear, which meant that my kids ate it without a fuss (because visible vegetables = blecch). Other minor changes - I used a full T. of cajun spice, and added a tsp. or salt. I'll be making this again soon!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ABIANNE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2008

This is excellent. I used turkey kielbasa, since I couldn't find andouille sausage. Everyone loved it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SCRAPULOUS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 12, 2008

I LOVE THIS RECIPE!! I used all those same ingredients plus a couple extra. I used about 2 cups of chicken stock instead of water. I added a few dashes of Tabasco and Worchestire sauce. My boyfriend grew up on authentic Cajun cooking, and he says my red beans and rice are the best he's ever had. What a compliment! Thanks for the recipe!! I will be making this again and again for sure. :)

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

eleanor rigby

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Dallas, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 26, 2008

This was great. I used Bush's red beans in my recipe and my total cook time was 1h15m. Nixed the hock too. Otherwise I went by the recipe. It was great. My whole family loved it. There were no leftovers and I was asked to make it again........tomorrow. For cajun seasoning I used the "cajun spice seasoning mix in a jar" from this website. That stuff is awesome! This is definitely a keeper and is easily modified to suit your own personal taste. Thanks!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

SPEARFISHER

Cooking Level: Expert

Home Town: Demopolis, Alabama, USA

Living In: Trussville, Alabama, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 15, 2008

I followed this recipe and the problem was that the simmer time is way too long and the garlic overpowered all of the other flavors. I think that less simmering time (maybe an hour), along with half of the garlic, might make this recipe work out. Also, the long simmering time decreases the nutrients from the ingredients.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chipp7

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Authentic Louisiana Red Beans and Rice

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!