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Reviewed: Jun. 8, 2008

this was the first time that I made this recipe. It was very good but only because I read the reviews first. I only added 8 cups of water which was stock from the turkey meat that i boiled before i added it to the crock pot. and i substituted pork for turkey

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Reviewer:

Fatima A.

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: May 31, 2008

If you can't find andouille sausage, smoked keilbasa is a great substitute. We always add a bay leaf or two to our pot of beans. Got to have the bay leaf.... Good recipe. I like slow cooker idea. Thanks for the recipe.

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Reviewer:

CJ McD

	Cooking Level: Expert Home Town: Milwaukee, Wisconsin, USA Living In: Oshkosh, Wisconsin, USA
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Reviewed: Apr. 6, 2008

This was my first ever try at making Red Beans and Rice, and it turned out great! I did leave out the jalepenos, as my children are not spicy eaters, and I used Italian sausage instead of Andouille (my grocer didn't carry the Andouille). It still tasted wonderful. I think next time I will try adding some crisp bacon, as a friend of mine does in hers.

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Reviewer:

Tammy

	Cooking Level: Expert
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Reviewed: Mar. 27, 2008

Great way to use up the Easter ham bone. I pre-cooked my beans first so only added about half the water called for. Also upped the seasonings after reading reviews; some hot pepper sauce, worcheshire, thyme and cayenne pepper. Also added some chopped celery. I still had to take lid off crock pot last hour so it would thicken a little more. Wonderful hearty dinner!

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TRIPLEJ28

	Cooking Level: Intermediate Home Town: San Diego, California, USA Living In: Liberty Hill, Texas, USA
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Reviewed: Feb. 21, 2008

This is really a pretty good recipe. I adjusted the spices to suit my families taste, and made a couple of substitutions due to location and price. I subbed hot sausage (from Hillshire Farms) for the andouille sausage, and I used ham boullion instead of a ham hock. My only thing is that in the slow cooker the thing would not thicken- so I ended up pouring it into a pan and simmering for about 20 minutes to reduce the liquid. Next time I'll just use less liquid- probably more like 7-8 cups of water. Over all though it is a really tasty recipe that is pretty forgiving when it comes to adjusting here and there for your own taste.

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Reviewer:

erinid

	Cooking Level: Expert Home Town: Woodbridge, Virginia, USA Living In: Northampton, Massachusetts, USA
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Reviewed: Feb. 17, 2008

Great, great flavor. However, there was way too much liquid. I followed the suggestion of putting the crockpot on high without the lid for an hour, but all that did was overcook the sausage. I'll definitely make this again, but with less water.

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Reviewer:

Rick Thomas


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Reviewed: Feb. 13, 2008

Tasty, with some nice bite to it, but has too much liquid. I used 1/2 lb beans and 4 1/2 cups water, but next time I'll use only 3 cups water.

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Alexandra


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Reviewed: Jan. 24, 2008

A little too bland for me. I added chopped green onions and celery. Threw in some cayenne and white pepper too. Served with Tobasco on the side.

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Reviewer:

louisianaman1


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Reviewed: Jan. 21, 2008

This is a great recipe. It turned out really good. My family thought it was better the next day. We will definitely make this again.

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TRESAB

	Cooking Level: Expert Home Town: Martinsville, Ohio, USA Living In: Blanchester, Ohio, USA
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Reviewed: Dec. 31, 2007

I have been looking for a real red beans and rice recipe ever since I visited New Orleans a couple months ago. This is the closest I have found to what I had there. I liked it much more the second day. Next time I will make it a day before I want to eat it. I also had to add more spice (cayenne pepper) to get the heat my family likes. Other than that, this is an excellent recipe that I will definitely make again!

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Reviewer:

HOLLY

	Cooking Level: Intermediate Living In: Murfreesboro, Tennessee, USA
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