Reviewed: Mar. 11, 2008

I really enjoyed this. It just needs more meat and more seasoning. I added a couple tablespoons of creole seasoning and some pepper. I didn't have any more sausage, but need time I will use 2 lbs.

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Samantha

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

This was really, really good and hit the spot. I'd been craving red beans and rice forever. It's really rather basic and for the first two hours I was worried because it seemed to be extremely DULL. At the two hour mark I threw in 3 chicken bouillon cubes and a bit more cajun spice and let it simmer for two more hours before adding the meat (regular smoked sausage links).In the end I was very pleased. Very good.

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KELLY759

Cooking Level: Intermediate

Home Town: Fishkill, New York, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 27, 2008

GREAT!!!!MADE A FEW CHANGES USED CAN KIDNEY BEANS AND SMOKED SAUSAGE.

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Feb. 25, 2008

Wonderful! I changed things up a bit though, I cooked it with a ham hock from the beginning and I put in the andouille. I didn't follow any measurements for the seasoning because that wouldn't be authentic and I also added oregano. To make the sauce thicker I smashed some of the beans up through out the cooking process and it came out extremely thick and creamy. The andouille is a MUST for this recipe. This was extremely filling! Also soaking the beans is also a must.

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ZEROKEY

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Reviewed: Feb. 20, 2008

My husband, 5 year old and I really liked this! However, take note to make sure you do use andouille sausage or you are going to miss out on an essential flavor enhancer to the dish. The andouille I used was "raw" so I crumbled it and browned it with the vegetables in step 2, which also enhances the flavor in the beans as they cook. Andouille has a lot of "kick", so you may want to try 1/4 tsp cayenne, simmer and taste before adding the full 1/2 tsp as Cajun seasoning has cayenne as well. To give the dish more of a "hammy" pork taste (like Popeye's red beans and rice - the BEST!), I added 1 tablespoon of Penzey's Spices Ham soup base - made a wonderful flavor contribution! All other ingredients I left the same as noted in the recipe; however, I let it simmer for close to 3-1/2 hours to ensure deep flavor.

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LovetoCook

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Feb. 12, 2008

This recipe is fantastic! I haven't had red beans and rice like this since I was in LA. I asked for the recipe and was told, "Just what you like, child." I never was able to make it taste well until now! I'll be making this at least once every two weeks! Thanks!

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DJackson

Cooking Level: Intermediate

Home Town: Clinton, Tennessee, USA

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Reviewed: Feb. 12, 2008

I was really excited about this recipe - and I followed it to the letter. It was very bland for my palate and my husband only considered it edible after dumping at least a 1/4 cup of hot sauce on it. If you like red beans and rice without any kick to it - just add some salt and this recipe is for you.

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mrsrobinson97

Cooking Level: Expert

Home Town: San Mateo, California, USA

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Reviewed: Feb. 11, 2008

Everyone loved this. We made it vegetarian-friendly... instead of water, I used veggie broth; instead of sausage, I used veggie sausage crumbles. You couldn't even tell because there are so many yummy flavors in this. I used more cajun seasoning and cayenne pepper than the recipe called for. I also used 4 cans of kidney beans rather than dried, and just added them when I added the sausage (I simmered the veggies in the broth with spices for about 1.5 hours, than added the beans and veggie sausage for the last half an hour).

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HAWESA

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

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Reviewed: Feb. 11, 2008

I initially was going to give this the lowest nuber of stars possible, but I gave it two extra stars. One because I couldn't find the right sausage, and that makes a big difference according to the previous reviews. Another because my husband liked it, but that was after he used his arsenal of different spices on it. It took a lot of time to make. It cooked so long that the vegetables disappeared into the sludge from the beans. It didn't look anything like the picture. I followed the instructions exactly (except for the sausage) and I couldn't even eat it. I definately wouldn't make this again.

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Kari

Cooking Level: Intermediate

Living In: Sunbury, Ohio, USA

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Reviewed: Feb. 1, 2008

These were very good. I actually parboiled my red beans for 1 hour on the stove, then drained them and followed the recipe and put everything (except the sausage) in the crockpot and turned to low. I started the beans at 7:00pm and cooked all thru the night and then in the morning I browned the sausage to bring out the flavors and juices and added it to the beans and left for work. I came home at noon and they were perfect!!! Love this recipe.

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ersks

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Reviewed: Jan. 31, 2008

This is the best red beans I have ever had. No adjustment made and it was perfect.!!

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kellyg

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Reviewed: Jan. 31, 2008

I remember the first time my mom made this, I fell in love with it, but....it didn't taste nothing like this. This is absolutly fantastic. I didn't have the dried beans so I substituted Glory brand New orleans style canned beans, and I also used the creole seasoning found on this site. Unfortunatley I wasn't able to get any andouille so I used turkey sausage instead which wasn't bad at all, I can only imagine how much better it would have if I could have used andouille.

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Darin Cross

Cooking Level: Professional

Home Town: Kingsport, Tennessee, USA

Living In: Duffield, Virginia, USA

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Reviewed: Jan. 21, 2008

I've tasted many versions of red beans & rice but the dish was never anything special to me. Being one of my boyfriend's favorite meals, I searched & searched for a recipe to use for my first go at making it myself. I have to say that it was delicious!! There was so much flavor. I did double the cayanne pepper, added a diced jalapeno & used Johnsonville hot links because we like the bite! :) Thank you for not only a great recipe, but for adding a new staple to my menu!

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CRYSTAL

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Jan. 21, 2008

My husband and I agree with another reviewer that the only spice was the heat. Just seemed a little bland. HOwever, I didn't modify the recipe as others had suggested, so maybe that was my problem.

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LHEIDE

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Reviewed: Jan. 16, 2008

This is the best! I tweak a bit... I use Van Camps New Orleans Stlye Kidney beans (they are the best) Use 4 cans. I use Chicken broth INSTEAD OF WATER. and I use a whole package of aundoule sausage AND a whole package of Smokey Hollow cajun Sausage. We live an hour from New Orleans and my family loves this better than any we have eaten anywhere!