I recommend adding any of the ingredients in this recipe that contain salt (such as the sausage/andouille and creole seasoning) after the beans are cooked. In my experience, this will yield creamier and more tender beans as the salt has a tendency to toughen the beans hulls. I just brown the sausage/andouille (or even bacon) in another pot and transfer the cooked beans from the slow cooker to said pot to finish them. I then spice it with the creole seasoning/salt/black pepper to taste.
From a Louisianian....
May 12, 2015
I live in southern Louisiana and it actually needs more seasoning for my pallet and reduce water to 6 cups.
Born & Raised in New Orleans.
April 11, 2016
This is way too watery to be called New Orleans Red Beans & Rice. This should be called Red Bean Soup.
Waaaaay tooooo spicy!!!!!
April 14, 2016
Much, too much seasoning!! I used "sho Nuff" and only used TWO tablespoons. Waaaaay too spicy!!!! I was so upset that we couldn't eat it, and I had to throw it all out!! Also too watery..... Too much water... Maybe 6 cups at most! It smelled wonderful, and I might try it again someday with these adjustments.
No no no
May 03, 2016
This does not even deserve one star. People!! This IS NOT how you cook New Orleans red beans! Where the heck did you get this recipe? First this is some sort of soup, our beans are not runny liquid! This is a monstrosity. You rinse the beans first and then soak overnight with the lid off. Drain the water the next day and add fresh water to cover the beans. You add three onions, 7-8 cloves of garlic, salt and pepper. Cook for 4 hours over a low heat, (adding more water as needed to keep beans slightly covered) add pickle meat, sausage and butter. No self respecting New Orleanian adds Cajun seasoning to red beans and we sure as heck don't add celery or green bell peppers.
This is NOT New Orleans style Red Beans!
August 03, 2016
I've seen this video and recipe circulating for a while now from other New Orleanians in my network expressing their disappointment in this horrible recipe. PLEASE change the title as this is NOT how New Orleanians cook Red Beans and Rice! Red Beans down here are not runny and they are soaked over night and slow cooked until damn near mush. You definitely don't garnish red beans, you definitely do use bay leaf, and what is this? Gumbo? You don't need any dang celery. Whoever wrote this can come on down to New Orleans and I'll fix them a pot of beans like my grandma used to make.
February 09, 2014
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!
January 29, 2012
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!
February 21, 2012
Follow directions. Was disappointed. Tasted so-so.