DO NOT add salt - creole seasoning is salty. Especially not 2 tbsp. And honestly, if you like really spicy food, 1 tbsp of black pepper is more than enough (everyone else, stick to a tsp). I make a vegetarian version - take out the sausage and add 1 teaspoon of hickory liquid smoke. I also find that after a full night's soak, I only really need about 2 quarts & 1 cup of water. I like to "mash" some of the beans to help it thicken (2 quick up and down motions with a potato masher in the pan about 30 minutes before you eat, then stir, turn the heat off and let it sit on the stove). So a fair number of modifications, but this recipe got me started on making red beans from scratch and the way I make it now, I LOVE it. I'd give it 5 stars if the salt and black pepper weren't so far off.
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DO NOT add salt - creole seasoning is salty. Especially not 2 tbsp. And honestly, if you like...