Great recipe! I took a note from others and doubled the recipe. I used regular Polska Kielbasa and Bush's red beans (drain AND rinse to remove sodium and the thick juice its in) instead of kidney beans. I added much more garlic, used Del Monte basil, oregano and garlic diced tomatoes (still added the oregano the recipe called for), added generous sprinkles of Emeril's Bayou Blast creole seasoning, but only a little at a time to prevent over salting (did not use individual salt and pepper since these are already in the seasoning), and only used half a green pepper although I doubled the recipe because I'm not a big fan of them; I may even it completely next time. Also, some complained that the juice was runny but if you allow the everything to simmer (I even put a lid on for about 15 minutes unlike what the recipe says), the beans will thicken the juice. After everything was in the pan, I believe I allowed this to simmer for at least 35 to 40 minutes since I doubled the recipe but honestly, I was just looking for the juices to thicken and they did. I had my heat on medium high then reduced it medium low once it achieved a low boil. Once I saw the thickness I wanted, I turned off the heat. This recipe will definitely be in regular rotation for dinner meals. We loved it and most of all, it's quick! I was never willing to try red beans and rice because it didn't look appetizing but I figured I'd try this since some reviewers said that their young children liked it.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?