Reviewed: Feb. 5, 2012

It turned out horrible!!! I followed the recipe to the letter! The beans didn't cook all the way and it was just water and beans!

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Reviewer:

WENDYMAYCLIN

Cooking Level: Expert

Home Town: Converse, Texas, USA

Reviewed: Oct. 21, 2011

The Best recipe for Red Beans and Rice. Easy to prepare - taste GREAT!!

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Reviewer:

Gary

Cooking Level: Intermediate

Living In: Carthage, Mississippi, USA

Reviewed: Oct. 17, 2011

I've been enjoying this recipe for over a year now. However you choose to tweak it, it is definitely the place to start. If I could only take one recipe from this site, this would be the one. Thanks Jackie!

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Reviewer:

moosetooth

Reviewed: Jun. 10, 2011

This is a great base recipe. I used canned black beans, dark and light red kidney beans. I still soaked them in the same manner to ensure flavor. I exchanged the ground beef for kielbasa. Save the liquid that you drain off of the beans. Cut the kielbasa into small pieces and cook with onions (I added fresh mushrooms and green peppers.) For kick, I added cumin and chilli pepper to it. I cooked a bag of rice with the liquid I drained from the beans. There should also be enough to cook the liquid into the beans and rice when it is all mixed together. Gradually add the liquid in and let it soak in. Then add more until you have used most of it or it will not soak in anymore. Hope you enjoy!

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Reviewer:

Kristinmu

Reviewed: Apr. 2, 2011

Excellent, great flavor. Two things- one, I only used 3 quarts of water. I thought 4 seemed like a lot, and even 3 was too much. I will use 2 1/2 next time. Two- I had to let it cook for 6 hours to get to the right consistency- but it was well worth the wait. Again, probably because of too much water. This was great and I will definitely make it again!

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Reviewer:

jcook45

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Reviewed: Mar. 12, 2011

Love it!!!! I omitted the ground beef and have always used ground spicy italian sausage. I also use 2 large smoked ham hocks... ( Love ham hocks) until they fall off the bone...Don't forget the ceyenne pepper!!!!! Hotter the better!!!!!! Excellent recipe....

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Reviewer:

ledrearobinson

Cooking Level: Intermediate

Home Town: Klemme, Iowa, USA

Living In: Minnetonka, Minnesota, USA

Reviewed: Nov. 18, 2010

I am from Canada and have never had red beans and rice. This was a very comforting and tasty dish and my family really liked it. The ingredients are simple and it is very tasty on a cold night.

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Reviewer:

arnandlor

Cooking Level: Intermediate

Home Town: Orangeville, Ontario, Canada

Reviewed: Jan. 26, 2010

I made this and it was just like I remembered as a kid . 5 stars guys! I added finely diced green bell peppers when sauteing onions . The flavor was sooo good

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Reviewer:

Lauren Brockett

Reviewed: Jan. 18, 2010

Just realized I had not rated this. It was wonderful - used ham hocks and chorizo instead of ground beef (Emeril says use Andoullie ? sausage, which I did not have). Can't wait to see how it tastes tomorrow. We like it HOT!

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Reviewer:

DECAFinNW

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Sidney, Nebraska, USA

Living In: Port Orchard, Washington, USA

Reviewed: Jan. 2, 2010

I think that it was missing something. I added more spices as per someone's suggestion...maybe it was because I didn't use sausage, but I only had the meat...but I used a smoked ham bone from Christmas ham dinner. And I missed the part about leaving it uncovered, so I had a TON of broth and no "sauce"...I'm definitely making this again to try with the sausage, I think that might make this a good 4 star recipe. As it stands, it's way too bland.

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