Reviewed: Dec. 16, 2002

I inherited a very similar recipe from my mother. This is vastly improved by adding basil (1 tsp) and crushed red pepper (1/2 tsp). I also increase the oregano to 1 tsp. Serve with pepper sauce or cider vinegar and Texas Pete's. Also, since I cook for two, I generally half the recipe and use a can of rotel (which is smaller) instead a 16 oz can of tomatoes. Finally, I reduce the amount of sausage (that way I don't feel bad about using kielbasa instead of turkey sausage) and I serve it over brown rice instead of white.

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MEGUSTARIA

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Reviewed: Dec. 13, 2002

This recipe was everything I had on hand and was so easy to make. Should have doubled the recipe because it was so good and my family wanted more of it. Great for cold weather!!

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majestic

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Reviewed: Dec. 13, 2002

This recipe is great! Quick and easy to make. It was a real hit with my whole family. I'll definately be making this again and again!

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SUNNI-ONE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Greensburg, Indiana, USA

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Reviewed: Dec. 10, 2002

This recipe has quite a good flavor, but I, like Michelle live in Louisiana - and this isn't creole red beans and rice. Like she said, leave out the tomatoes for the traditional version... I added plenty more garlic, a good dose of Tony's (a Louisiana must!), and jalepano-style Tabasco sauce. We like more rice here, as well. Still, this is a good recipe - and a great option when short on time. I'll make it again with the extras :).

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Windy B.

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Reviewed: Oct. 28, 2002

This is an easy and healthy recipe. I offer cajun seasoning for sprinkling for those that like it spicy. My toddler loves it as is! A definite keeper.

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Charlene

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Reviewed: Aug. 28, 2002

Adults raved, kids didn't. That's okay with me!

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Cara

Cooking Level: Intermediate

Home Town: Mount Prospect, Illinois, USA

Living In: Woodridge, Illinois, USA

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Reviewed: Aug. 27, 2002

This recipe was ok. although to me it tasted like it was missing something.

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Teresa

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Reviewed: Jul. 30, 2002

This was a very easy recipe, and tasty too. I added turkey sausage also and some creole spice. We will make this again.

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DELLABESSE

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Reviewed: Mar. 14, 2002

This is a delicious (if less than authentic) dish! I added jalapenos and a few shakes of Tobasco to give it some kick, and served over steamed short-grain brown and wild rice...my hubbie and I loved it!

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Always Cooking Up Something

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 28, 2002

I like this dish because it's pretty healthy, can be whipped up quickly with ingredients I usually have on hand, and even my picky husband likes it. Plus, since I have a rice cooker, it's an easy leftover-lunch the next day!

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NIGHTNGALE

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Reviewed: Feb. 19, 2002

This is a really great receipe for rice and beans! I am a vegetarian, so I cut out the sausage and sauteed in olive oil. I also added 1/8 tspn. of cayenne to spice it up a little. This dish has an excellent flavor and is one of the better receipes for rice and beans I have come across. Highly Recommended!

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ZAK345

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Reviewed: Feb. 16, 2002

Super easy and very tasty. All my boys ate it including the picky eater!

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MARENELI

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Reviewed: Feb. 14, 2002

Great recipe! The kids liked it and it was a good quick and filling meal. I will definitely have this recipe on hand for regular use. The only thing I would change is I would triple the amount of rice

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MCNERK

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Reviewed: Dec. 31, 2001

This recipe is not like a traditional red beans and rice recipe. I was trying to find one and made this. No tomatoes are in real red beans and rice. I live in Louisiana and these were not even close to how they are served down south. They tasted OK, but I was disappointed in the results.

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michelle

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Reviewed: Oct. 4, 2001

WOW, was this good. My husband and I had it for dinner and we both liked it very much. So much so, that we ate it all ourselves. I improvised a little and added one hot green pepper, mushrooms and some extra garlic. It was tasty and had a perfect kick to it. Thanks for the recipe, Paula. I'll be making this again and again. Michelle

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