Reviewed: May 3, 2012

Followed the directions pretty much to a tee except I used left over chopped ham from Easter dinner and I left out the Bay leaves while adding a touch of cayenne. This was delicious and soooo easy and quick to put together (I used canned kidney beans). I also feel that the 8 cups of broth is definitely overkill, I only used 3. I also added some frozen corn which worked well. Thanks for a great left over ham recipe that I will be using again and again:)

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Reviewer:

Molly Kooiman Barber

Cooking Level: Expert

Home Town: Bly, Oregon, USA

Living In: Redding, California, USA

Reviewed: Apr. 16, 2012

Using a sausage that is made with a wild meat adds a more authentic flavor.

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Reviewer:

Jd Wheels

Cooking Level: Expert

Reviewed: Mar. 12, 2012

Awesome.....I would make this everyday, plus it makes the house smell wonderful

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Reviewer:

galmadeofsnow

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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

Reviewed: Jun. 14, 2011

My family loves this recipe! With a side of cornbread, this is a simple and complete meal. This was my first attempt at making red beans (I've only ever cooked pintos from scratch) and it turned out really well. I left out the bacon and ham hock, simply because I didn't have it. I also used regular sausage because I didn't have time to drive to a store that carried andouille, but it still tasted amazing! Next time I'll plan ahead and get the andouille, which will probably taste even better.

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Reviewer:

tessyp00

Reviewed: Apr. 28, 2011

I used this recipe right after Easter and used my left over ham instead of the andouille sausage and it was absoluyely delicous. One thing I added was diced tomatos cause it was a little salty, probably from the ham and bacon, so use less salt than what the recipe calls for.

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Reviewer:

albertomz

Reviewed: Jan. 31, 2011

Absolutely delicious! This also smelled heavenly while cooking and made my hubby want to taste test the soup before the beans were completely cooked :) I left out the olive oil since bacon has plenty of grease. I also used red bell pepper instaed of green since we really dislike green bell peppers. I did have authentic andouille sausage for this recipe and I'm so glad I did! We didn't even miss the ham hock since the sausage added so much flavor. I decided to use the entire 16 ounces of sausage and turn this into a one dish meal instead of a side dish. Other than doubling the cajun seasoning, I didn't change much besides reducing the chicken broth to 6 cups (more than enough!) I thought this was a wonderful, simple authentic dish and I can't wait to make it again! Thanks so much for posting! FYI: This type of sausage really puts out a lot of grease so it's best to make this in advance so you have time to chill it and scoop some of that grease off the top!

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Reviewer:

Carrieh82

Cooking Level: Intermediate

Reviewed: Aug. 9, 2010

this came out more like a chili to me but the flavor was good

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Reviewer:

Nancy

Reviewed: Mar. 19, 2010

I made this today, and my fiance LOVED it! I used my homemade Cajun seasoning, exchanged Spicy Italian Sausage (3) for the anduille, left out the bell pepper, added 2 cloves of garlic, used a 40 oz can of drained kidney beans, left out the added salt, decreased the chicken broth by two cups, and added half a cup of water. WHEW! These changes were just mostly out of "this is what I have to work with..." lol I Love, Love Love this recipe!

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Reviewer:

Cebon

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Reviewed: Jan. 25, 2010

great, you can just use bacon fat instead of bacon and oil. easy no grocery store dinner!

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Reviewer:

Vaiva

Reviewed: Oct. 31, 2009

Because I'm a vegetarian I leave the meat out of this and use veggie stock. Sometimes I add a little veggie sausage, but mostly we eat it without. My husband loves it and it makes for an easy dinner. We added a little bit of red pepper flakes to give it a bit more bite.

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