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.
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.
This is way too watery to be called New Orleans Red Beans & Rice. This should be called Red Bean Soup.
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.
I live in southern Louisiana and it actually needs more seasoning for my pallet and reduce water to 6 cups.
First let me start that my rating is based upon not having andouille sausage and having to substitute with regular sausage. These were my observations. While the beans were nice and tender, I started the cooking process with boiling water instead of cold water in a cold crockpot. I would also reduce the water to 6 cups as others suggested, as I had to put everything on the stovetop to reduce the water further in the end. The recipe still was very creamy. If you don't have andouille sausage available in your location, add a ham hock or ham bone for that additional ham flavor and hold off adding the sausage until the last hour. The sausage cooking for all that time left it a little mushy. I would also use a lot more sausage as I prefer a higher meat ratio with recipes like this, but that is my own preference. I will make this again and rewrite my review should my opinion change.
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 :)
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!
This is the best red beans & rice recipe. I've made it several times and everyone loved it! Very spicey!!
I added a shredded Rotisserie chicken and reduced the creole seasoning to only 1 Tablespoon. It was fantastic and flavorful!!!!
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.
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!
wayyy too spicy, and unflavorful, i was bored with it didnt fill me up
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.
Follow directions. Was disappointed. Tasted so-so.
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!
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.
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
I haven't made this yet but I want to. I live in NJ. Can anyone tell me where I can find andouille sausage?
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.