New Orleans Red Beans And Rice

  • MGayleW Posted: 12/18/08
    Worthy of a Special Occasion

    I cooked the Pinto beans and other ingredients on top of the stove (using 1/2 lb. of smoked sausage which was what I had) for about 4 1/2 hours. I served it with rice and corn bread muffins. It was very good ... very spicy (which we loved). It is certainly a repeat.

  • suziqleigh Posted: 02/24/09
    Worthy of a Special Occasion

    I haven't made this yet but I want to. I live in NJ. Can anyone tell me where I can find andouille sausage?

  • jujuchef Posted: 09/02/10
    Worthy of a Special Occasion

    i lived in new orleans for a year and this is better than some of the red beans & rice i had while there. i have filed it in my "repeat recipe" file and have made it several times.

  • JanetQ Posted: 07/25/09
    Worthy of a Special Occasion

    This is a hit - every time I make it. It fills my cooker to the top and I actually have to reduce the amount of water or it overflows after it starts cooking. When I used the amt of water in the recipe, I actually had to cook it down for about 20 minutes to get it to the consistency I'm used to. Used Chicken Andouille sausage from Trader Joe's for more of a

  • melody Posted: 01/29/12
    Worthy of a Special Occasion

    Love it! I do add a little chicken broth, soak my beans ahead, add a couple bay leaves, reduce cajun spice to 2 teaspoons, but add a little tabasco. This way it is not too spicy for the kids and we can add more spice at the table. About half the time I substitute smoked sausage for the andouille. Super good!

  • MGF4575 Posted: 02/21/12
    Worthy of a Special Occasion

    Follow directions. Was disappointed. Tasted so-so.

  • pongsmom Posted: 05/20/12
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    wayyy too spicy, and unflavorful, i was bored with it didnt fill me up

  • psorrell Posted: 01/03/13
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    After using this recipie for several years I make the following changes, 6 cups of water 1 pound of real andouille sausage 2 teaspoons of seasoning. The sausage I use is very spicy so all the Creole seasoning is not needed. I have made it without sausage and added all 3 Tablespoons of Creole seasoning. It fills my 4 quart cooker to the top when it is done. I have never had a failure.

  • RadiantSunset Posted: 09/12/12
    Worthy of a Special Occasion

    I just made this. Lucky I have a large slow cooker! I cut out 1 TBSP of creole seasoning so that it wouldn't be too spicy for my family. I had smoked turkey sausage on hand and browned that -- a whole pound because I didn't read the recipe closely (LOL)--and added it near the end of the cooking time. I never use celery, so let's say the sliced sausage made up for that. I added the cooked rice near the end too, and what a full pot I had! We enjoyed it, and I'm going to invite a friend over for New Orleans red beans and rice!

  • rlec2831 Posted: 05/02/12
    Worthy of a Special Occasion

    I would love to make these. Right now I am cooking dried red beans in my cast iron dutch oven and would like to switch over to the slower cooker. Could someone tell me if the beans come out creamy as when they are cooked on top the stove. I am having company and they love my red beans, so didn't want to disappoint. Thanks.

  • mercedes59 Posted: 10/14/13
    Worthy of a Special Occasion

    This is the best red beans & rice recipe. I've made it several times and everyone loved it! Very spicey!!

  • Gasstrac Posted: 10/12/13
    Worthy of a Special Occasion

    I added a shredded Rotisserie chicken and reduced the creole seasoning to only 1 Tablespoon. It was fantastic and flavorful!!!!

  • Anniford Posted: 02/09/14
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    I made these yesterday; however, I made a couple slight variations and I doubled the recipe. 1) I soaked the beans overnight; 2) instead of water, I used a 32 oz. container of chicken broth and hot water until the beans were sufficiently covered; 3) I omitted the celery & 4) instead of doubling the cajun seasoning by adding 6 Tbs., I added only 4 Tbs. It was spicy enough for those who like spicy foods and not too spicy for those who aren't big fans of spicy food. Everyone loved it and we have enough left over (it made a HUGE batch) that we can freeze some for later!

  • katiebenitez Posted: 08/11/14
    Worthy of a Special Occasion
    Birmingham, AL

    Wonderful! I followed the basics of this recipe. I browned some hickory smoked Conecuh Sausage with some of the onion and some of the chopped garlic. Used andouille Sausage also. Only 2 T. Of the Cajun Spice because mine is very spicy and salty. To the 7 cups water I added a couple teaspoons of broth granules (chicken or beef). I didn't have celery, substituted 1/4 t. Celery salt. Throw in any leftover pork bones from the freezer! We had some in a ziplock from ribs we cooked on our smoker recently. Melt in your mouth !!! Enjoy LA style (lower Alabama :)

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