Reviewed: May 16, 2012

Wow! This was great!! I did add carrots and mushrooms then cooked the sausage in the skillet on the side... It went well in the crock pot thanks Miami beach!!

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1 user found this review helpful

Reviewer:

Dish_diva

Cooking Level: Intermediate

Home Town: Texarkana, Arkansas, USA

Reviewed: Apr. 29, 2012

I loved it! Served with jalapeño corn bread. Satisfied my craving for spicy comfort food.

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Reviewer:

LOOSENUP

Reviewed: Apr. 16, 2012

I made this recipe exactly as written. I was dissapointed in the lack of flavor. There is something big missing here. I even used homemade cajun seasoning from a recipe on this site. I wish I knew how to get some flavor into this recipe. It surprised me as there was a ton of seasonings in the recipe. I'm open to anyones suggestion.

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Reviewer:

Barb Jackson

Reviewed: Apr. 15, 2012

Not impressed.

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1 user found this review helpful

Reviewer:

Mrs. Bare

Cooking Level: Expert

Home Town: Tampa, Florida, USA

Reviewed: Apr. 10, 2012

I love red beans and rice. This recipe was great. My beans for some reason could have been softer but other than that it was great.

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Reviewer:

ccole843

Cooking Level: Intermediate

Reviewed: Apr. 1, 2012

OMG! This recipe is delicious. I made some minor changes based on many of the reviews. I reduced the liquid to 6 cups and used a mixture of chicken and beef broth. I also used two small hamhocks and 1 tbsp of the creole seasoning. Because of time, I simmered in a stock pot with lid on for first 3 hours and then tilted the lid for the last 3 -4 hours to reduce the liquid. It was nice and creamy, creating a nice rue. Next time I will try the crock pot overnight. I served this at a New Orleans "theme" party and it was a big hit. Definitely will make again. The dish was bursting with flavor and was not salty. I did use the andouille sausage, which is a must to add to the "kick".

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Reviewer:

sugi

Home Town: Chicago, Illinois, USA

Reviewed: Mar. 14, 2012

This has become a staple in our house!

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Reviewer:

MaryESP

Reviewed: Mar. 8, 2012

This was about as authentic as I have had outside of NO! Only difference was I used chicken STOCK (not broth) which made for a more flavorful dish. Definitely worth making!

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10 users found this review helpful

Reviewer:

Crystal S

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Roseville, California, USA

Reviewed: Mar. 5, 2012

I made this recipe exactly as written. It managed to be both spicy and bland at the same time. The beans required serious doctoring to make them taste like something other than just 'hot'. I had to add salt and several other spices to jazz it up. I would not make this again as written.

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2 users found this review helpful

Reviewer:

scrappingchic

Reviewed: Mar. 5, 2012

Excellent! I used a little bacon grease instead of the olive oil, added ham base to the water, doubled the cajun seasoning (recipe on this website) and added no additional cayenne pepper (personal preference on the spice/heat level). The veggies cooked down to the point that even my daughter who does not like peppers/onions gobbled it up and was none the wiser! I did find andouille sausage and feel that "made" the dish. Five of us enjoyed this very much and there was slightly enough left over for a few lunches the next day. Will DEFINITELY make this again!

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1 user found this review helpful