Red Beans and Rice With Sausage and Ground Beef
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09/12/2003
Cajun-country reviewer here to say this is about as authentic as it gets, though technically a Cajun home cook doesn't use recipes or measurements. According to Louisiana tradition this would be served on a Monday -- supposedly an easy meal for laundry day because of the simmering time -- accompanied by sweet, plain, or cracklin' cornbread and a glass of iced sweet tea. Practically speaking, it's a tasty & inexpensive any-day meal. Oh, and, andouille is a cajun sausage made in Louisiana & pretty common in southeastern grocery stores; elsewhere, you might be able to find it in specialty stores or else ask if the manager of your grocery store can order it.
02/11/2008
Everyone loved this. We made it vegetarian-friendly... instead of water, I used veggie broth; instead of sausage, I used veggie sausage crumbles. You couldn't even tell because there are so many yummy flavors in this. I used more cajun seasoning and cayenne pepper than the recipe called for. I also used 4 cans of kidney beans rather than dried, and just added them when I added the sausage (I simmered the veggies in the broth with spices for about 1.5 hours, than added the beans and veggie sausage for the last half an hour).
06/18/2007
This dish was absolutely delicious and packed full of flavor. With any recipe..you have to make it your own. A little of this and a little of that goes a long way. Of course it needs salt..you should add that before anything else is done...Most of these recipes are base recipes..something that you can build from. It's up to you to make it worth your while. With my revisions it was the perfect consistency, perfect flavor, just the right amount of spices..I did omit the celery and garlic clove. I used dried minced garlic, red and green bell peppers, lots of cayenne, Tony's creole seasoning and chicken broth...not that store bought stuff but just regular water with better than boullion chicken base..(can be found in just about any grocery store) instead of water, I also used a little sage and cumin. I replaced the olive oil and used butter. I seasoned my vegetables while they were carmelizing. I loved it and my fiance thought it was the best thing since white bread,,,needless to say I will be making this again.
10/21/2010
A little tip from someone who was born, raised and still lives in south Louisiana... instead of oil, brown the sausage and saute the trinity in the rendered pork fat from the sausage! You'll never use oil again!!!
10/14/2003
Awesome recipe! Very authentic, and I'm from the south. I decreased the oil to 2 Tbl. to cut down on the fat, decreased the cayenne pepper to 1/4 tsp. (just personal preference), and used the "Simple Cajun Seasoning" recipe found on this site. I cooked everything with the lid on for the first hour to keep the water from evaporating, then cooked 1 more hour with the lid off (2 hours total was perfect). I used turkey smoked sausage to, again, cut down on the fat (added the last 30 minutes of cooking). After cooking, I added 1 1/2 tsp. salt. The next time I made this, I was half asleep and used pinto beans when I should have used red beans - still came out great! Thanks so much for the recipe!
05/08/2014
I disagree that andouille is absolutely essential to an authentic red beans & rice. By definition, Cajun and Creole cuisine is "peasant food" that makes use of what is on hand by people who lived off the land (e g. Cajun) and/or cooked with secondary protein sources rejected by the rich (basically, the scraps - e.g. Creole). I think what you purists are referring to as "authentic" is in fact "traditional". In New Orleans even, andouille isn't the only protein that can be used in an authentic red beans recipe. You could use andouille, or tasso, or boudin. In the bayou (e.g. Donaldsonville, etc.) and on the plantation (West Feliciana Parish, etc.) you would also see smoked turkey necks, smoked ham hocks, pig feet, pork belly, alligator meat, etc. In fact, some of the oldest and most authentic recipes I've found for this dish contain only salt pork or pickled pork. I've even found fully vegetarian recipes that are older than the invention of andouille. Let's not forget, this dish is all about stretching a small amount of protein into a full meal in the autumn months when meat is scarce and what meat they had was being hoarded/preserved for winter. All that being said, I absolutely love andouille. I just find it ludicrous to get all snooty and stuck up about what started off as the furthest thing in the world from pretentious.
04/01/2007
This was awesome. I thought i would never be able to duplicate grams red beans and rice! Nothing i tried came close to her cajun cookin. The only thin i did different was to smash the beans against the side of the pan once they started gettin soft. Thats how she did it and it produces a thick gravey type sauce. Smelled awesome while it was cookin. Took less than 2 hours to cook, probably cuz i used small red beans instead of large kidney beans. had to add a little more water or it would have been to thick. We also dont have andoulli in MI, ive only seen it in LA. I used eckridge smoked sausage and it still was great! This is now my new recipe! THANKS
02/03/2009
ok, i live in metairie which is 10 minutes from new orleans and i have a recipe for red beans but i am always looking for new addition or techniques. This recipe was followed exactly. This recipe just isn't authentic and not worth the time. sorry
03/08/2012
This was about as authentic as I have had outside of NO! Only difference was I used chicken STOCK (not broth) which made for a more flavorful dish. Definitely worth making!
09/14/2003
YES. but,, The other tradition is that a ham was served for Sunday dinner (OBTW Sunday dinner is served about 2:00 in the afternoon on Sunday) and on Monday morning the remaining ham and ham bone and all of the other ingredients were put into the pot at the same time and allowed to cook all day. The beans had to have been soaking overnight.
04/10/2006
This was a great recipe! Like most, I made a few modifications to suit my tastes. I doubled the cajun seasoning but used the lowered sodium version and found it still needed salt so I added a tablespoon of kosher salt and about 1/2 tsp. black pepper. I also added about 2 T. worcestershire sauce and used half the oil. I wanted to cut the fat content, so I used Jennie-O lean smoked turkey sausage instead of andouille.
11/14/2012
I didn't rate this recipe as good as it is. It is a great rendition of red beans and rice just as written. I have made this recipe many times with great results. When I'm feeling lazy I use Miami Beaches base recipe with one significant change that many of you will likely discard. Instead of using EVOO, I use bacon drippings that occupy a spot on my kitchen counter. Not the healthiest choice but the flavor is there and that is the southern way - just exercise more:) Several Cajun dishes; gumbo, jambalaya, and red beans and rice, are so much better with a roux at it's base. Creating a roux adds an extra 45 minutes to this recipe, but it is worth the time and effort. This is the method I use when I want to "do it right". To modify the recipe as I have, modify step two with the following. You will need to add an extra 1.5 cups of water in step 3. For clarity, an additional step - "2a" - is added as well. 2. Mix 1/4 cup of bacon grease (or oil of choice) and 1/4 cup of all purpose flour in skillet. Cook, stirring constantly, over medium heat until the roux is mahogany brown in color. This will take 30-45 minutes! 2a. Add the celery, onion, garlic, and bell pepper to the roux and cook for 5 minutes. Continue with the steps Miami Beach outlined with the original recipe.
09/24/2003
I made this recipe yesterday. The aroma was WONDERFUL. My mouth watered as it simmered away on the stove. I tasted the broth after it had cooked for an hour and decided it needed salt, so I added a tablespoon. Perfect. I cooked it for the time recommendations listed in the recipe, but when it was done, I felt it was overcooked. An hour and a half would have been sufficient, I think. NEXT TIME: I'll use tiny red kidney beans instead of the standard (available in most grocery stores). I'll dice the veggies and sausage and make it into a hearty soup instead.
01/16/2011
FANTASTIC!! Did this in the crock pot, so I skipped a lot of the steps. I soaked my beans over night then put then in the crock with 4 c chicken broth and 2 c water as well as everything except the rice. I put the rice in about 30 min before serving... I used about 2.5 C instant rice. I did double both the cayenne and cajun seasoning as well as added some cumin because I like it very spicy. Like many others I also added salt, but that's pretty personal, so just add salt to taste. The Andoulie makes the dish. The neighbors had never had red beans and rice and loved it.
11/14/2007
Really good, although I used closer to a tablespoon of cajun seasoning.
09/29/2012
I've never had authentic red beans & rice--so if you want an expert opinion about that--find another review. BUT I am a pretty awesome cook (according to my 3 kids & husband anyway!) and this was a great dinner for us. The directions are easy to follow, the ingredients are accessible (meaning I didn't have to fly to Tibet for a 1/2 tsp. of anything--relatively speaking), and the taste was super. My only semi-negative comment is directed towards myself because the only andouille I could find was "meh" which meant the flavor IT imparted was also average. SO make sure you go to a real butcher and ask for their andouille & don't use middle-America-glorified-hot-dog andouille! The extra effort will be worth it.
02/21/2011
This was fantastic! I modified the seasonings a tad. Didn't use cayenne, thyme or sage. Doubled up on the cajun seasoning, added garlic & onion powder. This dish needs salt so added towards the end. Threw in 2 smoked ham hocks for good measure and used 5cups chicken stock instead of plain water. Let is simmer for 2.5 hours and mashed some of the beans which thicked up the sauce. DELISH!!! served with white rice, corn muffins (Jiffy brand & added corn kernals & sharp chedder to mix) and steamed broccoli. Served with a bottle of Tasco on the side. Hubby asked me to make again half way through the meal. It's a keeper!
08/19/2010
This was a wonderful version of red beans and rice that I made for my daughter's wedding. Her husband is Cajun and this was for a pre-wedding bash. We served with catered ettoufe and jambalaya. It was a big hit and everyone thought it was authentically made. I didn't use bay leaves because we did'nt have any and I mixed the rice with the beans. It made plenty and was all eaten. It does take some time prepping but definately worth it.
06/26/2011
This is a great recipe but I changed the cooking method around. I first browned the sausage, removed it from the pan and then added in the chopped veggies to brown them. I only used a few tablespoons of olive oil. Then I added in chicken broth instead of water along with the beans. I didn't pre-soak the beans and never do. It only takes about 30 minutes extra cooking time and then I don't have to remember to soak beans ahead of time. I increased the cajun seasoning to 2 tsp. and think it could have used more. Overall, a good recipe but needs a little extra spice for my tastes.
09/26/2003
There are as many recipes for red beans and rice as there are for spaghetti sauce, meaning you can tinker with the recipe to suit your tastes. A ham hock really adds flavor. When serving the beans over the rice I like to top them with a couple of spoonfuls of an onion salad recipe that comes from Leon Soniat, the former food editor of the N.O. Times Picayune (thinly slice two white onions, add 3 TB olive oil, 1 TB vinegar and some salt and pepper. Refrigerate)
06/17/2009
This is a good recipe that I'll adjust and make again. There's a *LOT* of confusion, but kidney beans and red beans are technically two different animals. Red beans are the smaller of the two, and (IMHO) more flavorful than the common kidney bean.
12/09/2010
Really a simple thing to put together and let simmer while busy doing other things. Rather than using kidney beans, I did use small red beans and subbed in a red pepper for the green (It's what I had). Also, it may not be very authentic, but something I've done and love with most of my bean dishes is an addition of raw chopped veggies and some cilantro at serving time. I used a concoction of finely chopped carrot, red and yellow peppers, and some green onion with cilantro. The flavors are great together and the texture and crunch it adds is very tasty. Pass the hot sauce. Good recipe thank you.
01/06/2014
Loved this recipe!!! I changed it up to suit my "Okie" way of cooking. 1 1/4 teaspoons of dried oregano, 4 Tablespoons of Tony Chachere's Creole seasoning, 1 Tablespoon of dried parsley, 2 Tablespoons dried onion flakes, 2 Tablespoons minced garlic, 1 Tablespoon of salt, 1 teaspoon black pepper, 3-4 Tablespoons Knorr chicken flavor bouillon, 6 cups of water, 1 bag of beans soaked over night and big chunks of ham. Put it all in crock pot on high and cook till done. Mash 2-3 Tablespoons beans in cup and add back in crock pot for thicker beans. I fix a pot of white rice and sweet cornbread to go with the beans. Talk about A-OK YUMMY!!!!
01/09/2011
This was fantastic. I love red beans and rice and this was my first time making from scratch. This recipe was a huge success!!
01/28/2011
The people on here who substitute smoked sausage for the andouille and then complain that it isn't spicy enough are killing me! You've got to use the andouille if you want the extra kick! Also, to make it a little spicier, I throw my veggies in the pan after I brown the sausage. Give them a little andouille grease bath before adding them into the beans. Also, try using Weber brand "N'Orleans Cajun" seasoning if this dish wasn't hot enough for you. It is H-O-T Hot! I substituted 2 (15 oz) cans dark red kidney beans (making it not so authentic). Only used 1 cup water. Added 1 can chicken broth and 1 can tomatoes. Scaled down cayenne pepper by half because of the little ones. Awesome recipe!!
11/21/2003
Midway through cooking this recipe, I didn't think it was going to turn out well. However, with a little tweaking of the original recipe, it turned out great! The original recipe didn't indicate whether to simmer the beans covered or uncovered, so I did both. I covered the beans for about 2 hours, then cooked them uncovered. I cooked the beans about 30 minutes longer after adding the sausage, which ensured that the beans were fully cooked and soft. I also added about a tablespoon of salt. I would also recommend letting the beans cool a bit before serving - - it enhances the flavor and allows the sauce to thicken. I would definitely make this again!
02/25/2011
I am from Louisiana and have been moving around because of my husband's active duty military status. This is by far the most authentic red beans and rice recipe I've tasted! I had been so dissapointed in the red beans and rice that I had been ordering from restaurants. Now I have a recipe that enables me to have the "taste of home" no matter where we end up!
01/18/2011
Quite good. I made per the recipe except added more bay leaf, more cajun seasoning & a little worcestershire. I used wild hog smoked sausage as well, and of course I "mushed" a lot of the beans after they'd gotten soft. The one thing it definitely needs is salt! But wait until near the end as it may depend on the particular sausage you use. I do think using broth in place of water would have added more flavor as well. Overall, great recipe!
12/06/2010
I followed this recipe and it made my house smell wonderful but in the end I found it a bit bland. Seasonings need increased in my opinon. I DID use red beans instead of the kidney seeing how red is the true authentic but they got overcooked and split. My 4 star is not based off of that thought since the recipe does actually call for the kidneys which are bigger and would logically take longer to cook. Great start to a potential great meal but I truly belive the the spices need increased along with the additon of some LA hotsauce sprinkled over the top. I will make again but with tweaks to suit our taste.
12/08/2013
Some extra tips from a southern woman, throw away any floating beans before cooking and dice your veggies as small as possible
12/27/2010
This was DELICIOUS!!!!!! My first time cooking dry beans and I thought I would try this... Oh my gosh!!! It could not have tasted any better!!! I took the advice of another reviewer and sauteed my sliced andouille first to get a good sear on the outside. I then sauteed the vegetables in the remaining fat from the sausage (not the healthiest option but well worth it in taste) I also used half chicken broth and half water (6 cups of plain water sounded to bland) After 2.5 very miserable hours of smelling this delicious aroma throughout the house, I added all the vegetables in with the sausage and seasoned it a bit more (with various spices). All I can say is WOW!! I served half that night for dinner (over white jasmine rice- the sticky kind used in asian cooking for sushi). The sticky rice really helped hold it all together and prevented everything from becoming a broth-like soup. The rest I froze in individual servings for a later date. 5 Star recipe for sure!
07/03/2011
I'm not from the southeast, so I have nothing to compare these to in terms of authenticity. However, I thought they were delicious. I used the ingredients in the recipe exactly except I didn't have sage, and I added some salt at the end. Also, I used chicken sausage. Can anyone from the south tell me how much using pork changes the flavor? I might use it for flavor next time and keep the chunks big so that I can move them to the side. One reviewer said her pan scorched. Mine would've too if I hadn't added additional water. I know from a lifetime of making pinto beans that you must monitor the water level of the beans unless you have the measurements to your recipe down and have mastered it on your stove. My parents never liked to measure, so they always had a pot of boiling water next to their pot of boiling beans to add if the beans got too dry. Several reviewers said they used canned beans because they have bad luck with beans, so I thought I would add some tips. My mom always said to add salt the last 10-15 minutes before the beans are done because if you add it sooner the beans might not soften. Also, use fresh beans. With pinto beans, the lighter the beans the fresher they are. I am sure there is a rule of thumb for red beans. Make sure you sort the beans too! If not, you might end up with bad tasting beans or rocks!
03/15/2009
NOW THIS IS IT!!! About as authentic as it gets. Though every family from New Orleans has there own little tweek of the recipe this one is very good. Being a New Orleans Native the only thing we do differently in my family is add New Orleans Hot Sausage and a ham hock to the recipe. We also smash the beans just a bit at the end to thicken up the roux. I cook this a-lot in the crock pot on low for 8 hours and it comes out great. The flavors blend well. I also let my beans soak overnight, which helps with the cooking.
02/26/2009
Great recipe! I followed the advice of several of the reviewers and used chicken broth for some of the water and replaced the thyme and sage with oregano. I also added a teaspoon of sea salt. I soaked the beans overnight and then put everything except the sausage and rice in a crock pot and cooked on high for six hours. I didn't saute the vegetables first, just left out the oil and added them right in with the beans. I added the sausage and cooked for an additional half hour while I cooked the rice. It was just spicy enough for me and not too spicy for my kids. Thanks for a keeper!
09/05/2014
This was very delicious. I got nervous as I was cooking it because I used 2 cans of red kidney beans instead of the dry beans. I had read another review that said she cut the cook time in half since she used can beans. So I browned the sausage. Then cooked the veggies in the grease left over from the sausage. Poured the veggies in one container of chicken broth, it ended up being about 4 cups I believe. Let it simmer for about 30 minutes then added the sausage in with the beans/spices/veggies/broth that had been simmering for 30 mins. Still when I was done it was too soupy. I read other reviews where people added the rice in the pot. That thickened it up just right. I was worried for nothing because it turned out amazing since I added the rice with the mixture. I also added more Tonys seasoning and extra cayenne pepper since we love spicy. Used 3 bay leaves, oregano, parsley. I kinda just threw ot in as I thought necessary. Thanks for great recipe. Oh and I added one can of tomatoes/chiles when I added the sausage to the mix. So overall I had celery, bell pepper, tomatoes/chiles, garlic, onion, beans, and sausage. I use a microwave rice cooker because I am terrible at cooking rice. I cook my rice in the rice cooker and add the done rice to the pot of all of the spices/meat/veggies.
10/28/2003
My husband went to Tulane and he said this recipe was quite authentic! He recommended just giving it a couple extra hours simmering low on the stove. We used sweet italian sausage as not to scare off our daughter with the spiciness of the andouille, but had a bottle of Tabasco on the table to spice things up a bit if we wanted!
07/11/2011
I soaked 2 pounds of beans overnight, thinking I wanted mine to be more BEANY than sausage. I ended up using only 1.5 pounds as that is all my dutch oven would hold! I cooked the vegetables in my Lodge dutch oven with some olive oil (not 1/4 cup) and then added the beans, water and spices. I also added a ham bone. Before adding the sausage I thought it needed salt, but I waited, and I am glad I did. By the end, I thought the flavor was perfect and no salt was needed.
08/12/2007
This was excellent, and I will be putting this into semi-regular rotation. I took some of the directions from others (added salt, added some additional seasonings like onion powder and garlic salt) but remained pretty true to the recipe.
03/06/2011
I have 3 suggestions that work for me. I put some baking soda in with the beans while soaking, it helps with the unfortunate side effects of eating beans, and shortly before serving I mash the beans to make it more of a gravy, which is the preference in my house. It tastes best,imo, with cornbread crumbled either on top or between the beans and rice. This is real comfort food and is good in the crock pot, too.
12/10/2013
I found this a very easy, affordable, and tasty recipe with just the right amount of spice. I followed the recipe exactly but used andouille chicken sausage (a bit milder than the one I normally can find) and the cajun spice mix from this site (leaving out the optional red pepper flakes). Like many others, I served this with a side of cornbread. I will definitely make it again.
03/04/2011
I followed recipes exactly. I did have to add extra water because it got very dry after 2 hours of cooking. This was very good. very filling
11/08/2008
This is delicious my husband could not stop talking about how good it tasted. I wanted to make it that day so I used 4 cans of red kidney beans vs the dried beans. I used 3/4 chicken broth and 1/4 water. I did not omit any ingredients and added the andouille sausage the last hour of cooking. When I made the rice I used chicken broth instead of water. I would definitly make this again and recommend this recipe.
02/13/2011
LOVE LOVE LOVE RED BEANS AND RICE! Alterations: *2 cans Kidney beans, Drained *doubled the cajun spice *and used Beef Kielbasa because i didnt have Andoule. I AM NOT a fan of HOT foods. and THIS was PERFECT for me and my 2year old. sometimes it was a bit spicy for her, but she kept eating! :D
03/06/2011
This is a good, basic recipe for red beans and rice. There are many strongly held views about this. One holds that the beans should be cooked with pickle meat--readily available in Louisiana. It's stew pork that pickled in vinegar and spices for about 3 days. Another view uses a hambone or hocks. I've tried all three and prefer the hambone. Some people swear by Camellia brand kidney beans (Wal-Mart) because they cream-up better than other brands. Smoked andouille is available almost everywhere. Excellent fresh which will need browning is available at Whole Foods. I don't think pre-soaking the beans much matters given the long cooking time.
04/25/2007
We enjoyed this recipe, but I did make some revisions. I used 3 cups of chicken broth for part of the water, red pepper instead of green because that's what I had on hand, and used all cajun spice mix rather than separate herbs and used a liberal amount. I also added a 14 oz can of crushed tomatoes with the andouille once the beans were tender. My sauce was thick and flavorful, and I added the rice directly to the pot and mixed in rather than spooning the beans over the rice. In our opinion, the andouille is crucial--nothing else adds the flavor and kick that this adds!
01/08/2014
Fantastic! This recipe was just what I was looking for! A definite keeper! Thank you for sharing!
02/04/2007
The best I've ever had and quite a differenced from the same ole, same ole that my mom and grandma used to make. I'm from Baton Rouge, La. and was very impressed with the outcome of this recipe! I did however make some changes...added salt, extra cayanne pepper and extra Tony's Chachere. To thicken up just a little, toward the end (and before I put in the andouille sausage), I took a LARGE spoon of the beans and smashed them, then stirred them back in. Gives the juice a little more substance! Thanks for the recipe. It will be a regular in my home for dinner!
02/14/2011
Outstanding! Like others, I made some changes - I used far less oil, more Cajun seasoning, chicken stock instead of water, and andouille-style turkey links... this tasted amazing! Not necessarily a work-night meal due to the cooking time, but definitely worth the wait - the overall flavor was surprisingly authentic and just simply delicious. I even left out the celery and it was still great. Highly, highly recommend.
03/13/2018
You left out an important step most Cajun cooks take to thicken the sauce and complete the flavor. When the beans are fully cooked, mash about a third of them before adding your sausage. The beans will then get a gravy like consistency to the sauce like the original Cajun dish.
02/19/2011
Excellent flavor. Followed exactly except used canned beans (reduced water way down). Simmered in crock pot all day. We loved it!
05/29/2013
tried this one today. followed exactly except couldn't find the sausage so i used Hot Italian Sausage and maybe that was the problem. it was hot enough, but had no flavor. this was my first time eating it, and i hope to find a more flavorful recipe.
05/17/2009
I love this recipe and I everyone I make if for loves it! But I made a few minor changes. After soaking my beans, I cooked them in the crock pot for about 5 hours, then I added all the other ingredients UNCOOKED. I just threw them all in and let them cook on low for about 4-5 more hours.Turned out delicious over the white rice. I also used a cheddarwerst sausage. I just use whatever sausage is on sale or that I have on hand. Doesn't seem to matter. I also ALWAYS use Tony Chacheres Creole Seasoning.
03/09/2011
Note: remember to blend some beans for personal preference. Added cubed ham and hot links.
08/18/2013
I give this recipe a double thumbs up! Every year I attend a homeowners meeting where there is a themed potluck dinner. This year it was a Cajun theme and I made this dish. Not only was this dish gone in a few minutes, but I had people asking if I had made more so they could have seconds. I used a combination of white and brown rice, use canned red beans as I had limited time and added just bit of chicken broth at the end of the cooking time as it seemed to be a bit dry - I may have had the heat too high while simmering. This is definitely a hit and will make it again and again - 5 stars!! DTCookin'
05/10/2013
After trying and failing with many other Red Beans and Rice recipes, I finally found a great one! I always add a little extra andouille, use canned kidney beans instead of soaking them, and add some chopped jalapeno peppers along with the onion and peppers. GREAT recipe!
11/28/2011
I like to use chicken broth instead of water to give this a richer taste, and sometimes add some diced ham as well. Wonderful recipe!!
06/23/2013
I liked it very much.best recipe used so far.
08/05/2011
EASY AND VERY GOOD
01/04/2011
I loved this dish. Mine doesn't look like the one in the picture though. I hate the color of this dish, it looks grayish/brown and disgusting, but the flavor is great. The first time I cooked it, I followed the recipe to a T, and the dish looked even worse than the second time; the beans had fallen completely apart, and were mushy. I don't like super mushy beans, so the second time I made it, I cooked the beans for only an hour; this was much more to my liking. Love this dish!!
05/23/2013
Yum-my!! SO good husband ate it all, I had only one serving..I will make again, maybe without the sausage. Deeeeelish!
12/14/2013
Yummy! My children are not fond of this dish but once I used this recipe they asked for seconds!!!
06/26/2014
Overall it didn't taste good.
02/12/2011
The best red beans and rice I've ever had! Slow cooked in a crock pot. Used "simple cajun seasoning" recipe found on this site. If you like your food spicy, add more cayenne then called for.
01/03/2012
This recipe was very easy to make. We had extra Italian sausage that I needed to use so I substituted that in place of the Andouille sausage. I live in a small town and don't believe I can find that sausage here anyway. Even using this other sausage the recipe has an amazing flavor. We added this to our recipe box and I'm making it again this week. Thank you for sharing.
07/09/2014
This is AMEN HALLELUJAH good. Make some cornbread, and this will make you wanna slap your momma and grandmamma!
02/17/2012
I'm from Louisiana and I always loved my Grandma's Red Beans and Rice. She used a ham hock which was boiled in the same pot the beans were cooked in, First boil the ham for 15mins, theadd beans, cooked vegetables and seasonings. turn heat to med-low and simmer until beans start to burst and create a creamy gravy, or if you are impatient smash some of the beans after they have softened against the side of the pot. This is a main dish not a soup, serve with your favorite sausage, which has been baked or grilled. Andouille or Hot Links work best for me.
02/28/2011
This is a really good recipe. The flavor was out of this world. I didn't have dry kidney beans so I used pintos. Also for those of you who don't like alot of heat, I suggest that you decrease the cayenne to 1/4 tsp or less. My husband liked them served over cornbread not rice. But thats just a southern thing.
01/20/2014
Love this....awesome with shrimp toooo
10/14/2013
Love this recipe! It came out so great and yummy. I am actually making this dish today. This will be my second time cooking this and I am looking forward to share this meal again with my family.
08/10/2013
it was so good
02/12/2008
This recipe is fantastic! I haven't had red beans and rice like this since I was in LA. I asked for the recipe and was told, "Just what you like, child." I never was able to make it taste well until now! I'll be making this at least once every two weeks! Thanks!
10/14/2013
Just like home, thank you for sharing this recipe.
08/02/2013
Absolutely delicious.
07/28/2012
Very good did not change a thing
03/12/2011
Loved it!
07/25/2011
having never tried louisiana red beans and rice, i didnt quite now what to expect other than beans and rice, and thats exactly what i got..personally i like beans and rice but dont expect anymore than beans and rice.
06/17/2011
Used 3 cans of drained kidney beans (so no overnight soaking) and veg oil instead. Added more salt, pepper, and cajun seasoning. Also, didn't have andouille sausage so used smoked sausage. I simmered the vegetables and seasonings for 1 hour and added the beans when I added the sausage. Cooked for 1 more hour and smashed some of the beans on the side of pot to make the sauce thicker. However, make it as written before adding any extra ANYTHING. Plenty of reviews says it's too spicy or salty and plenty say there's not enough spicy or salt.
03/01/2011
This is a very good recipe. I kept thinking it was missing something, but it was the dash or two of cider vinegar! It adds so much flavor. This is definately a dish that is better the second day. Thanks for a great recipe.
11/09/2011
so tasty. made recipe as written with exception of using turkey sausage to cut down on calories. everyone likes...even the kids.
01/28/2011
Great receipe! Delicious, made it for a potluck. Subbed chicken stock for water, reduced by 1-2 cups, added extra cajun and cayenne (I dont like too much heat and even I thought it needed a little more). Other than that, delicious!
10/15/2011
Excellent!! I grew up in the deep south and this taste just like my mom's. The only change I made was to use an extra 1/2 teaspoon of Cayenne pepper to kick fit up a notch and turkey sausage to cut down on the fat content.
03/09/2014
It was delicious. I used red beans instead of kidney beans and I added in a dash of tabasco sauce.
02/27/2009
I didn't want to spend money on cajun seasoning at the grocery store, so I made a small batch of Emeril's "Essence" cajun seasoning: 1/2 tsp each of salt and garlic powder, 1/4 tsp each of black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme. The amounts add up to 2 1/4 teaspoons of spice. I used 1 tsp as directed in the recipe. Next time I may use the entire amount. Thanks for a wonderful recipe!
01/19/2012
An absolutely fabulous recipe! Authentic taste. The only thing I can suggest to improve on this recipe is to replace 2-3 of the 6 cups of water with stock. I had some stock from pork hocks that I had cooked a few days earlier and that really imparted a rich flavor to the beans. I think any flavor of stock would work. Also, I think the recipe could use some more salt than just what's in the Cajun seasoning. Also, when using dry beans remember that soaking overnight really means 24 hours, not 8 or 12. The person who gave this a 1 star review probably didn't soak their beans long enough. Thanks for the great recipe Miami Beach!!
10/11/2011
This was excellent!! In terms of taste, I personally would have given it four stars because it's just pretty darn good, but didn't knock my socks off. BUT I got tons of compliments, my family loved it, this ingredient list was so accessible (no highly specific, difficult ingredients like bacon grease), and this was healthy, cheap, easy and satisfying so that it will be a frequent go-to for us in the future.
06/06/2011
I made this yesterday for a surprise birthday party and it was a HIT! Two people even asked for the recipe. Thank You... It was so delicious and fresh. I used red beans and 2 Chicken Cubes. Will be making again in the near future! =)
09/25/2003
This is the best! We enjoyed every spicy bite. Thanks.
06/21/2011
This can be made healthy! Alright, maybe it's not "authentic", but this recipe does great with less salt, brown rice, and some turkey sausage. I basically followed the recipe, but made the above substitutions. I used homemade Cajun seasoning that has very little salt. It's just 1 T salt, 1 T oregano, 1 T paprika, 1 T cayenne pepper, and 1 T black pepper. I put in a full tablespoon of this and it was super spicy. I liked it, but the kids were a little overwhelmed. No one missed the salt. Next time, I'll use a little less of the Cajun. Also, I used rinsed canned small red beans because I've had no luck with dry beans. And finally, who still cooks their rice on the stove top?? You can cook brown rice in 30 minutes- 1 C rice, 3 C water, 10 minutes on high, 20 minutes on half power. No watching, no stirring, and no rice stuck to a pot. It may not be authentic Louisiana, but it's become our healthy family version!
05/19/2014
Great recipe,, Forget the olive oil and use bacon fat instead.
06/19/2011
Red beans & rice is my favorite meal, so I had high hopes for this, and they were completely met. I used 1.5 lbs of beans and a little more of each of the spices. Used turkey smoked sausage and just used enough water to reach one knuckle length above the level of the beans in the crockpot. Also added a ham hock to add some more flavor. Cooked in the crockpot for 8 hours. The best red beans and rice I have ever made! Don't tell my mom, but I think it's better than hers ;).
06/02/2011
This is a great recipe. I used Camilla red beans. I waited to add the seasoning and veggies until the beans had cooked for about an hour. My husband is from Louisiana and he loves beans. However I grew up in Mississippi and was use to eating ham or ham hock in our bean. So I cooked a pot of neck bones until they were super tender. I pulled the meat from 90% of the bones. I added the cooked neck bones to the beans when I added the sausage. I did not have audoulle sausage. Its hard to find in North Mississippi. I used regular smoked sausage. Make sure its pork sausage and not beef. Both meets mixed together with the onions, bell peppers, celery, and other seasonings was awesome! This was the best pot of bean I have ever had. No joke...it was the best!
11/07/2013
I made this the day before we ate it. So to keep it fresh, I separated the beans and sausage from the broth, and stored it in the refrigerator over night. The broth was a bit thicker than it was when fresh, But over all it was still good.
06/25/2014
Not my families favorite will not make again
06/27/2006
I also couldn't find andouille sausage, so I too used lite kielbasa instead. Yes, the sauce doesn't thicken up much, but the rice really soaks it up nicely. I ended up using way more than 1 tsp of Cajun seasoning - I just added it liitle by little til it was how I liked it. Thanks!
03/21/2013
This is my first time commenting - but I just had to because this recipe was SO GOOD! Right up there with some amazing red beans and rice I've had in New Orleans. SO SO GOOD. The only thing I did differently was I added salt to taste and it was perfection.
01/31/2008
I remember the first time my mom made this, I fell in love with it, but....it didn't taste nothing like this. This is absolutly fantastic. I didn't have the dried beans so I substituted Glory brand New orleans style canned beans, and I also used the creole seasoning found on this site. Unfortunatley I wasn't able to get any andouille so I used turkey sausage instead which wasn't bad at all, I can only imagine how much better it would have if I could have used andouille.
02/19/2011
These were really good. Spicy, but good. Didn't use bell pepper & used Creole seasoning b/c I didn't have Cajun. Andouille sausage is spicy! I think next time I'll try regular smoked sausage (I know it won't be authentic then, but the kids will be able to eat it.) Thanks for the recipe!
11/05/2013
I made this using the cajun spice recipe from this site titled, "Cajun Spice Seasoning in a Jar" for my gluten free sister's birthday. I was able to find sauage that was also gluten free. Everyone at the party raved about the flavor, texture and how filling it was.
10/31/2007
I have come back time and again to Caroline's recipe for Authentic Louisiana Red Beans and Rice. I grew up in New Orleans, so I know my red beans, and this is the real deal. When I was living in New Orleans, this red beans recipe was always the hit of my Mardi Gras party. (This recipe refrigerates well overnight and heats up easily when it's time for the party or time to refill the red beans on the buffet table!) Now that I live outside Louisiana, and cool weather has arrived, I soaked a bag of Camellia red beans overnight last night and I'm just about to start whipping up a pot of red beans. Thanks, Caroline, there's no better way to stay connected to my Louisiana roots than with great New Orleans food!
Source: https://www.allrecipes.com/recipe/58211/authentic-louisiana-red-beans-and-rice/
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