Reviewed: Mar. 24, 2012

Excellent! For my family's taste, a sprinkle of cayenne was enough and I used smoked paprika.

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Reviewer:

ophelia

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Home Town: Saskatoon, Saskatchewan, Canada

Reviewed: Feb. 7, 2012

This is by far the best red beans and rice I've ever made! I put just a dash of cayenne instead of a tsp. and I added a little cajun seasoning. I also threw in a chunk of honey baked ham. I used rotel tomatoes in place of fresh green peppers. I also added a bay leaf and cooked it all in a crock pot. I served it over rice and it was sooooo good! Thank you!

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Reviewer:

lchitx

Reviewed: Nov. 22, 2011

delicious and spicy

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Reviewer:

Agata

Reviewed: Oct. 24, 2011

This one's a keeper very tasty

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Reviewer:

Debtill

Reviewed: Sep. 18, 2011

Great dish. I used the canned green peppers and found the dish to be a bit spicey but my husband loved it. I controlled the heat by using more rice. We used Jasmine rice the first day and brown rice for left overs. I did find it was less hot no day two. I don't like spicey food and I loved it. Planning on making it again tomorrow for guests.

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Reviewer:

VACANNONDALE

Reviewed: Jun. 8, 2011

This one will really wake up your taste buds. WOW!! This is really spicy and very filling. It was just me and hubby again for dinner so I scaled this down. I figured the polska kielbasa was greasy enough so I did not add the vegetable oil. 1 used the entire can of reduced sodium kidney beans and a can of Rotel tomatoes with green chilies. The longer you let this sit and simmer, the hotter it gets. Served this with a garden/dinner salad and it was perfect. My mouth is still on fire. Next time, I will substitute a can of black beans for the red.

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Reviewer:

Linda Farrell

Cooking Level: Expert

Living In: Arnold, Missouri, USA

Reviewed: Jan. 27, 2011

Vikki's Red Bean Sausage Haiku: "Magical bean meal! Creole taste of bean-ey yum. I will make again." Oh Vikki, thank you so much for your fantastic recipe. I didn't alter it very much, w/ the exception of using fresh parsley (roughly 1/4 c. finely-chopped), adding 1/4 c. diced celery (Cajun-ey meal called for veggie-trinity in the saute), and using a small can diced green chile peppers. Oh wow, was this good! I also scaled it to half, and 3 of us devoured the entire thing over our steaming plates of basmati rice.

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Reviewer:

Rock_lobster

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Braselton, Georgia, USA

Reviewed: Nov. 21, 2010

This was a very nice dish. I only used 1 can of red beans and subbed canned chile peppers instead of fresh. Like other reviewers noted, do watch the heat on this with the chiles and cayenne. Will make again!

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Reviewer:

missabear

Cooking Level: Intermediate

Reviewed: Aug. 29, 2010

This was pretty good, but somehow after the simmering, the dish became a little sweet. I used one can of beans, half the cayenne, and one 4oz can of diced green chiles in place of the fresh. It was plenty spicy and tasted great before simmering, but the slight sweetness turned me off of the recipe. I added a splash of white vinegar, but that didn't change the flavor. Perhaps that's the cajun style. I think a lot of folks like a little sweetness though and will enjoy this.

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