I grew up in Baton Rouge in a family of 9 so Red Beans and rice was a regular staple. I don't know what you made but in Louisiana if you put canned beans in RB and R you likely have broken several laws. Putting a ham hock or other meat in with the beans when they are cooking is a necessity. I agree with the other reviewers, call up a Cajun or look one up on the internet
I can not believe you had the audacity to ruin Redbeans like that and how dare you make a claim that the recipe you posted is in fact "Cajun"! There is not a Cajun in the world that would make red beans like this! We take our food and recipes seriously! Ask any true cajun! Not only will we teach you how to cook it right, but we will invite you over to come eat some real cajun cooking and send you home with a to-go plate as well! Come to Louisiana baby and we will teach you how to make some REAL Cajun Redbeans. I need to see a ham hock or a turkey next in those beans before you can claim they are cajun!!
Like other reviewers, I chop my own vegetables. This results in probably doubling the amount of onions, celery, and bell pepper. I also add in some chopped carrot - I don't think it does much for the flavor, but I'm always looking to increase the amount of vegetables. Although I don't particularly like celery, it's an important ingredient here, as it adds a crunch to the dish. I use all four of the sausages, which means that I also increase the amount of spices that I use and the amount of liquid. I use chicken stock instead of water, if I have it. I let this simmer for about half an hour, while I'm waiting for my brown rice to finish. Delicious and good for leftovers, too!
Enjoyed the flavors. Leftovers reheated well. Used crumbled chicken andouille (not links), omitted celery, and added a little cayenne. It had a nice little spicy kick, and then had hot sauce on the table. It all came together pretty easily.
Heat will always be up to the individual, and we added Tabasco at the table. Otherwise followed as written except to chop up my own vegetables (saves lots of money & I always have those on hand anyway), skip the water, and made the rice with chicken stock for more flavor. I used Applegate's turkey Andouille, which is quite spicy but healthy and low-fat. We enjoyed this a lot with cornbread and slaw.
I at least doubled the veggies and swapped the sausage for some soyrizo. Very easy and tasty.
This recipe was a surprise at how good it came out. I think I had lower expectations because it didn't seem to be that complicated or too many ingredients-- but I was wrong. It is a healthier version to the Cajun boxed rice stuff. I didn't used prechopped veggies-- I cut my own which might have increased the amount of veggies slightly. Overall a very solid (EASY) recipe that I think would be a good crowd pleaser.
This was surprisingly good for something so easy to prepare. I'll definitely make it again!
Love it. Quick, easy and in constant rotation at our house.
I loved this! I had some leftover sausage from a BBQ and I did not want to make yet another pasta dish. This was spicy and delicious! The only thing I changed was I substituted the water for fat free, low sodium chicken broth. Served over brown rice. Will definitely make again.
This was fantastic! I used 1/2 an onion, 1 green pepper and 1/2 an orange pepper and also added 1 plum tomato (using up stuff in the kitchen) and didn't mash up the red beans. I don't know if I would add the water next time. Served it with corn muffins. This is a definate "do again" recipe!
I have to admit, I didn't expect to like this (because I never had tomatoes in RB&R), but I needed a quick red beans & rice recipe, so I took a chance. I'm so glad I did; the family raved about how good it was! This is my new favorite red beans & rice recipe.
This was a fantastic weeknight supper. Very easy to prepare, without much prep work. I substituted Aidelle's pork andouille sausage, creole seasoning I had on hand, and used brown rice, but otherwise prepared as directed. My husband and 9 year old loved it. Served with homemade mixed greens (collards, etc) and cornbread. This definitely will get made again.
I liked this quite a bit but the rice/beans ratio wasn't right. I followed the instructions on the (brown) rice package, and wound up w/about an add'l cup of rice, which I stashed in the fridge. I also couldn't find the aromatics mix at the market so just eyeballed and chopped onion, bell, and celery.
I really enjoy this recipe. Although it isn't exactly what I think of as "red beans and rice" the flavors are great and it's a very filling entree. I generally just cut up onion and green pepper, as my grocery store doesn't carry a prechopped onion, bell pepper, and celery mix. I don't think it's worth buying celery just for this recipe.
Just made this for dinner and it is outstanding. I substituted habanero and monterey jack chicken sausage instead of andouille; 1 tsp of regular sodium cajun seasoning instead of 1.5 tsp; 1/4 tsp salt instead of 3/4 tsp low sodium; home-chopped yellow bell peppers, onions, and celery instead of pre-chopped; and yellow rice instead of long-grain white rice. I only substituted because these were what I had on hand. Even with the stand-ins i really loved this dish. I will be making this several times a month! Thanks for a GREAT recipe CL!
quick and easy for a weeknight meal.
I thought this was a great, easy weeknight dinner. I couldn't find chicken andouille, so I used the Aidells brand pork andouille instead, and only used a tiny bit of oil since the sausage was kind of fatty. I also realized too late that I didn't have white rice - only one of those mixes of brown and wild rice. I was worried the wild rice would ruin the dish, but the it was surprisingly delicious with the beans and sausage, and more nutritious too. I will definitely be making this a lot!
I rank this 4 stars, meaning very good. I would not make this for a special occasion, but it's very good for every day. This recipe is very easy to put together and yields a lot of flavor - perfect for a weeknight meal. I chopped my own celery, onion and peppers, adding up to about 9 ounces total or 1/2-3/4 cup of each. I also used regular andouille, but a little less than the recipe called for. I served it over brown basmati rice.
This was very easy to make and very tasty. I will make this again.