Reviewed: Dec. 27, 2007

Wonderful! I made it precisely as described, except that I substituted fresh herbs for the dried parsley and thyme. Frankly, we ate this all Christmas weekend before even getting around to making the rice! It's great as a soup/stew all on its own. (I did make rice to accompany the leftovers when I took them to the office after the holiday.)

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HSILCOX

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Dec. 25, 2007

Even my kids liked it. I ran out of rice and it was good even without the rice. Just needed a little salt.

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Patty

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Reviewed: Dec. 20, 2007

This was a good recipe. I did tweak it some, as others as recommended. I used about a tablespoon of Tony Chachere's Creole Seasoning as opposed to a teaspoon. I definitely used Andouille sausage and it was great. As someone else suggested, I would recommend more than 1 lb of meat.

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Angie O.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Nov. 25, 2007

Great - nice change from all the Thanksgiving leftovers! I have made red beans several times, but liked this combination of herbs and seasonings. Only thing I added was subbed a can of beef broth for 2 cups of water.

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Nov. 14, 2007

Really good, although I used closer to a tablespoon of cajun seasoning.

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Always Cooking Up Something

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 4, 2007

Made this in the slow cooker on a lazy Sunday and it turned out very good - definitely tastes like authentic Louisiana cookin'! I added 2 bouillon cubes of chicken stock, basil, and more cayenne pepper suggested from other reviewers. Thanks so much for sharing the recipe!

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pitterpat7

Cooking Level: Beginning

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Reviewed: Nov. 2, 2007

This was delicious! I don't know what the last person was using for the "heat" but my red beans and rice only had a slight bit of heat...very slight...and I followed the recipe to a "T". I used turkey kielbasa, that is the only change that I made. I think the next time, I will probably kick up the cayenne or just add some hot sauce to my bowl. Regardless, this is awesome with some cornbread.

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trooworld

Cooking Level: Intermediate

Home Town: Smithville, Ohio, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 1, 2007

I've never had Red Beans & Rice before, nor have I ever made it,so....I don't know if my husband and I just don't LIKE Red Beans & Rice, or if we just don't like this recipe. We both thought the only "flavor" was that of heat; other than that, we both thought it tasted bland and that it needed more meat to it. I added extra salt and more Cajun seasoning, which helped somewhat, but not enough to the point that it saved the recipe. I would not make this again...especially considering the time involved. I'll take a good bowl of chili over this anytime, and I'm not even a huge chili fanatic.

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SUE1956

Cooking Level: Expert

Home Town: Clarendon Hills, Illinois, USA

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Reviewed: Oct. 31, 2007

I have come back time and again to Caroline's recipe for Authentic Louisiana Red Beans and Rice. I grew up in New Orleans, so I know my red beans, and this is the real deal. When I was living in New Orleans, this red beans recipe was always the hit of my Mardi Gras party. (This recipe refrigerates well overnight and heats up easily when it's time for the party or time to refill the red beans on the buffet table!) Now that I live outside Louisiana, and cool weather has arrived, I soaked a bag of Camellia red beans overnight last night and I'm just about to start whipping up a pot of red beans. Thanks, Caroline, there's no better way to stay connected to my Louisiana roots than with great New Orleans food!

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wingbear

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Reviewed: Oct. 28, 2007

Very yummy. A little too spicy for my son and hubby, but that just meant more for me.

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PURPLE1976

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Reviewed: Oct. 9, 2007

I love this recipe. My boyfriend is a super picky eater and he LOVES this. It has been a staple in our dinner repetoire for almost two years. It's very nicely spicey, and the sausage is awesome. I love cajun food, and this is a fantastic recipe.

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Darvulya

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Reviewed: Sep. 24, 2007

The andouille is a MUST for this to be authentic, Jacob's world famous andouille ships and is worth it when you can't get it locally. Also try vegetable oil instead of olive oil, it gives a different taste and instead of cooking the garlic first, throw it in during the simmer process to avoid the 'nutty' flavor of it frying, increase the bay leaves to 4 or 5 and use oregano instead of sage & thyme. When completely cooked the beans should be very soft with a creamy consistency, use the back of a wooden spoon to smash some of the beans against the side of the pot as you stir them. EXCELLENT, also try serving with a bottle of pickled peppers at the table, sprinkle a little of the peppers vinegar on the beans for added spice.

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MommyDiva

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Carriere, Mississippi, USA

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Reviewed: Sep. 18, 2007

Definitely a recipe to make again. A big hit with husband and his friends. We have been to New Orleans and this dish is definitely "authentic". Did need to add some salt (actually I added a couple beef bouillon cubes).

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gill828

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Reviewed: Sep. 7, 2007

I don't know if it is fair to give this four stars without using the andouille sausage, but since so many people review this without using it I thouht I would rate it accordingly. The sausage will change the flavor of your dish! I had a nice spicy, great tasting bean mixture until I added my eckrich smoked, it became mild and a tad salty. Maybe the reason for the omission of salt in the recipe? It was good after adjusting the flavor I used Tony's creole seasoning. Everyone liked it. My advice is note the sausage!

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outerspacey

Cooking Level: Beginning

Home Town: Traverse City, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Aug. 12, 2007

This was excellent, and I will be putting this into semi-regular rotation. I took some of the directions from others (added salt, added some additional seasonings like onion powder and garlic salt) but remained pretty true to the recipe.

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Lynda Q

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jun. 24, 2007

Perfect--just like the red beans and rice I grew up eating, and so easy! I substituted turkey sausage for andouille and also added some pieces of turkey ham. It was a bit bland initially, but as the week progressed the flavors deepened wonderfully. Thank you for sharing!

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KRISSIEBEE

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Chapel Hill, North Carolina, USA

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Reviewed: Jun. 18, 2007

This dish was absolutely delicious and packed full of flavor. With any recipe..you have to make it your own. A little of this and a little of that goes a long way. Of course it needs salt..you should add that before anything else is done...Most of these recipes are base recipes..something that you can build from. It's up to you to make it worth your while. With my revisions it was the perfect consistency, perfect flavor, just the right amount of spices..I did omit the celery and garlic clove. I used dried minced garlic, red and green bell peppers, lots of cayenne, Tony's creole seasoning and chicken broth...not that store bought stuff but just regular water with better than boullion chicken base..(can be found in just about any grocery store) instead of water, I also used a little sage and cumin. I replaced the olive oil and used butter. I seasoned my vegetables while they were carmelizing. I loved it and my fiance thought it was the best thing since white bread,,,needless to say I will be making this again.

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Mimi Lareux

Cooking Level: Expert

Home Town: Tuskegee, Alabama, USA

Living In: Crestview, Florida, USA

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Reviewed: Apr. 25, 2007

We enjoyed this recipe, but I did make some revisions. I used 3 cups of chicken broth for part of the water, red pepper instead of green because that's what I had on hand, and used all cajun spice mix rather than separate herbs and used a liberal amount. I also added a 14 oz can of crushed tomatoes with the andouille once the beans were tender. My sauce was thick and flavorful, and I added the rice directly to the pot and mixed in rather than spooning the beans over the rice. In our opinion, the andouille is crucial--nothing else adds the flavor and kick that this adds!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 1, 2007

This was awesome. I thought i would never be able to duplicate grams red beans and rice! Nothing i tried came close to her cajun cookin. The only thin i did different was to smash the beans against the side of the pan once they started gettin soft. Thats how she did it and it produces a thick gravey type sauce. Smelled awesome while it was cookin. Took less than 2 hours to cook, probably cuz i used small red beans instead of large kidney beans. had to add a little more water or it would have been to thick. We also dont have andoulli in MI, ive only seen it in LA. I used eckridge smoked sausage and it still was great! This is now my new recipe! THANKS

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April

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Reviewed: Mar. 20, 2007

We just got back from Baton Rouge and I had never had such awesome Cajun cooking! This recipe is great, very authentic! I looked all over town for andouille sausage, but what I found was not worth the hunt. I don't like the Johnsville stuff is authentic, not spicy at all. Recipe will be made over and over and over...

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