Reviewed: Nov. 14, 2009

I do not know what I did wrong....I have never used dry beans in anything so, when it said soak overnight I assumed it meant for about 8 hours...did it mean 24 hours?!? I soaked for almost ten hours and then followed the directions exactly...21 HOURS later with the slow cooker set on low, my beans were still pretty hard. I cranked it up to high and left it for 2 more hours, then the beans were edible and actually not bad. However, after all that time, the meat - well lets just say the meat was interesting. We just picked the meat out and ate the beans with rice. Way too much time for something that should be easy....

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stephanie

Cooking Level: Intermediate

Home Town: Lompoc, California, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2009

Should have read the reviews. Made as written except for doubling the creole seasoning. Needs way less water and much more in the way of seasoning.

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Peach822

Cooking Level: Intermediate

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Reviewed: Oct. 29, 2009

This is very very tasty. Also, I wish I could give a separate review for the suggestion to steam the rice. I have tried many ways to cook brown rice and I was thrilled with the results from this method!!

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iluvmysix

Cooking Level: Expert

Home Town: Wapello, Iowa, USA

Living In: Shenandoah, Iowa, USA

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Reviewed: Oct. 28, 2009

this was really good!! I cooked mine too long and had to add more water, but it was still delicious!

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Kate

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Reviewed: Sep. 29, 2009

Tried this last week and it was super. Since my slow cooker isn't big enough to hold everything, I cooked it on the stove in a large kettle on low for about 8 hours. I did find it a bit salty so will reduce the Cajun seasoning a bit next time.

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Slingblade

Cooking Level: Intermediate

Living In: Arcata, California, USA

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Reviewed: Sep. 29, 2009

First time making this, And we loved it! Was a bit spicy for my 5 year old so he got a pb&j, not that he minded. It was even great as leftovers. Thanks for a keeper

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Tara

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 16, 2009

This was the most flavorful red bean and rice recipe I've ever made and it was simple, simple, simple. It will become a winter staple in this house!

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Susan H.

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Sep. 9, 2009

Great recipe. Could not find andouille sausage so used smoked beef&pork sausage.It was even better the next day.

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flatscat

Cooking Level: Intermediate

Home Town: Tomball, Texas, USA

Living In: Bacliff, Texas, USA

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Reviewed: Sep. 5, 2009

Recipe is fantastic. The only adjustment I made was to use chicken broth instead of water and decreased it to six cups instead of 10. I like my red beans a bit thicker.

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sharty45

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Reviewed: Sep. 5, 2009

My Crock pot must be smaller than most because i could only use 4 cups of water, after adding the ingredients. I didn't really change anything except the andouille sausage. I remember the last time i ate this sausage it was like eating a lit match!!!(just a little too hot for me) so i used smoked sausage and kielbasa. Turned out great!!!

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JJBEN2000

Cooking Level: Expert

Home Town: Southern Pines, North Carolina, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Aug. 24, 2009

Too much water - had to scoop out 2 cups, and still put in pot, bring to a boil and cook in rice. It then lost a bit of flavor.

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jerrysand

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Reviewed: Aug. 17, 2009

WOW what a great recipe! I cannot attest to it tasting authentic as I am not from Louisiana but I can tell you my family loved it! I couldn't get my hands on the andouile sausage and used Conecuh Cajun flavored sausage and still think it was great!!

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KrystalK

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Reviewed: Aug. 16, 2009

Very disappointing. Even though I cut back on water and added extra spices, it was still watery and blah. I'll go back to the packaged red beans & rice with andoille and some fresh onions & peppers.

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sminckler

Cooking Level: Intermediate

Living In: Marquette, Michigan, USA

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Reviewed: Aug. 16, 2009

This was fantastic, simple, easy. Even my kids eat it up. I had some friends over to help eat it as there was a lot to eat. Very inexpensive, filling and delicious.

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dale

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Reviewed: Aug. 13, 2009

This is a good recipe!! I did do a bit of tweaking -- used tinned kidney beans, drained/rinced well; added diced celery; then used oregano, thyme and bayleaf in place of creole seasoning. I also used hambone left from Sunday dinner bone in ham -- worked well. I also used half chicken broth, and half water. Finally, I cooked rice nite before, then added to crockpot when I got home. Turned on high; then while the Jiffy Cornbread was cooking -- rice combined with rest, got warm and was perfect. Husband said -- "this is very good; please make it again!" and then helped himself to another bowl.

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eccentrinx

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Reviewed: Aug. 12, 2009

In N'awlins, everybody has her own touch for red beans and rice, so whatever works for you is great. They are ALL creamy, though, accomplished by smashing beans as noted by several folks. Most restaurants serve smoked sausage on the side and season the beans with ham or a little andouille. One tip--don't add the salt until the end or it will prevent the beans from getting soft.

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ks

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Reviewed: Aug. 12, 2009

Well, it was good.

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JulieAnn

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Reviewed: Aug. 12, 2009

This isn't a Louisiana recipe, must be from Texas--jalapenos?? never! My mother cookd red beans & rice every Monday, always two bay leaves (left in the pot) whoever got a leaf was lucky. Usually there would be sausage in it, but if had been a good week we would have fried pork chops. There was no such thing as Creole seasoning back then, if you wanted it hot you add Louisiana Hot Sauce (not Tabasco) to your bowl not the pot. Red beans were usually cooked on Mondays so mothers could do the laundry without worrying about what was cooking on the stove.

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NJEANBURNS

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Bogalusa, Louisiana, USA

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Reviewed: Aug. 5, 2009

Oh sweet heavenly goodness of red beans and rice! I used bacon instead of ham (just didn't have any) and loaded up on the sausage (can't go wrong with andouille sausage). Also, add more cajun seasoning and a bit less garlic (unless you're wary of those crazy cajun vampires). Can't wait to make it again!

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Esther A.

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Reviewed: Jul. 31, 2009

These were some awesome red beans. I made no substitutions, except for how long they cooked in the slow cooker; and that's only because I forgot about them and fell asleep. They cooked for like 13 hours on low and were super duper creamy!! This recipe is definitely a keeper.

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mscherry42

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Authentic, No Shortcuts, Louisiana Red Beans and Rice

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