Reviewed: Nov. 16, 2006

There is nothing better than a good recipe for red beans and rice and this is one of them...

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 1, 2006

This was probably the best red beans and rice I've ever eaten! Absolutely delicious! Only change I made was to add some salt. Not spicy enough for my husband but a little extra cayenne corrected that. Will definitely make again!

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COGRANDMA4

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Reviewed: Sep. 27, 2006

This is the best red beans and rice recipe. We live close to Louisiana and love the cajun food. This was wonderful! This recipe is a "keeper"!

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RJEANNIE

Cooking Level: Expert

Home Town: Etters, Pennsylvania, USA

Living In: Mckinney, Texas, USA

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Reviewed: Aug. 7, 2006

Great recipe! I make a double recipe and freeze in individual freezer bags. Wonderful. Then when you want red beans and rice you simply have to make the rice! Note: I think salt was mistakenly omitted. I add two teaspoons -- or to taste. Love it!

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BOORAD484

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Reviewed: Aug. 7, 2006

I was quite surprised to find that the recipe turned out kind of bland. I did not have a couple of spices in the pantry (thought I did...) so maybe that was a factor. However, a little Tony Chachere's and Louisiana Hot Sauce went a long way, and it was really pretty good. The texture of the beans was great after most of the day in the crock pot on low and then a couple hours on high. We'll make this again and try to add some more flavor. Thanks!

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MELS MARTINEZ

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Reviewed: Jul. 2, 2006

This is very good. I would start with half the amount of cayenne pepper because the dish is a little warm.

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CAMIZIEMER

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Reviewed: Jun. 26, 2006

I also couldn't find andouille sausage, so I too used lite kielbasa instead. Yes, the sauce doesn't thicken up much, but the rice really soaks it up nicely. I ended up using way more than 1 tsp of Cajun seasoning - I just added it liitle by little til it was how I liked it. Thanks!

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Caroline C

Cooking Level: Expert

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Reviewed: May 17, 2006

Will definitely use this recipe again.

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HOLTONC

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Decatur, Georgia, USA

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Reviewed: May 6, 2006

This recipe was okay. Not really what I was looking for but good none the less. Might make again one day but I'm not sure.

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BANNERL

Cooking Level: Professional

Living In: Columbus, Ohio, USA

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Reviewed: Apr. 24, 2006

Absolutely amazing! My husband and I loved it. Quite possibly the best red beans and rice we've had...and we're from the New Orleans area!

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hcsimons

Cooking Level: Intermediate

Home Town: Gulf Breeze, Florida, USA

Living In: Catania, Sicilia, Italy

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Reviewed: Apr. 21, 2006

I have use this recipe the last three times I have cooked red beans and there's never any wasted. before trying this recipe I'd always throw leftovers out after being in the fridge untouched for a week. since using this recipe..I am no longer the only bean lover in the house. I prefer a little more pepper but rest of family cannt tolerate spicy food and we are watching salt intake..so this recipe is just perfect for us.

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lil.cajun queen

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Reviewed: Apr. 10, 2006

This was a great recipe! Like most, I made a few modifications to suit my tastes. I doubled the cajun seasoning but used the lowered sodium version and found it still needed salt so I added a tablespoon of kosher salt and about 1/2 tsp. black pepper. I also added about 2 T. worcestershire sauce and used half the oil. I wanted to cut the fat content, so I used Jennie-O lean smoked turkey sausage instead of andouille.

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Angie

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Mar. 12, 2006

I tried this recipe and it needs more spice. I put twice as much cajun seasoning in to begin with and it still wasn't spicy enough. Although those who weren't use to Cajun Spicy Foods thought it was.

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GAILYONGUE

Home Town: Knoxville, Tennessee, USA

Living In: Peru, Illinois, USA

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Reviewed: Mar. 8, 2006

I thought this was very good. I added a ham hock and cooked it about an hour longer.

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TIMETELLS

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Reviewed: Jan. 19, 2006

Everybody seemed to enjoy this, including four kids. Good flavors, though it really needs salt. (I can't understand why the recipe was published w/o salt or pepper. I added 2 tsp. of salt and 1 tsp of pepper. Conservative amounts for both.) A tbsp. of sherry cooking wine seemed to help, too. I used Trader Joe's fully cooked andouille sausage. The recipe doesn't specify cooked or uncooked. Personally, I'd be uncomfortable adding uncooked pork sausage for 30 min. while on a low simmer. If using uncooked sausage, I'd consider either pre-cooking (e.g., parboil) or adding to the pot for a longer period of time.

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MONTYHOUSE

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2005

Really enjoyed this and did take into account some reviews. I forgot to soak the beans so referencing americas test kitchen, I used 12 cups of water. Then simmered it half covered for maybe 3 hours for the first simmer. I did need to add 1 more cup of water (once the water reached the top of the beans), but that's all. once I added the sausage, it was another 1/2 hour per recipe and great results. also added before I simmered the first time was 2t. salt, 3/4 t. cayenne, and 2 t. cajun seasoning.

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ABD297

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA

Living In: Groton, Massachusetts, USA

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Reviewed: Dec. 9, 2005

Excellent!!! My family enjoyed it. To me it's better than the traditional southern recipe that my mom and grandma cook.

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keisha

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Reviewed: Nov. 12, 2005

yum! I loved it with a dallop of sour cream. The apple cider vinegar was not a hit with some!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Sep. 21, 2005

My hubby liked it but then he is American, I am Australian and found it a little different but I will give it a 5 anyway because he liked it. We don't have that sausage here and I used Charito. Hubby tried it and said put salt in and I did and it tasted better we also added some pepper. I cooked it with out the lid and it seemed to go faster. Also if you are like me and thought you would use a can of kidney beans and then at 2.30 in the afternoon realise hubby at them last night with the left over pasta sauce ??? I had a bag of dried one I brought for this one, i just put 2 cups of water per 1 cup of beans and boiled then simmered for 45 mins perfect. Thanks Will make it again.

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