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I can't speak as to how authentic this recipe may be but I can say that it is delicious. I made it this evening and even after brushing my teeth I can still taste the spicy goodness in the back of mouth. I had 12 ounces of Andouille sausage and used all of it. Before serving I added about 1 tsp of salt and some more red wine vinegar to taste. Otherwise, I followed the recipe to the letter. I like the goofy nerdiness of the Cook's Illustrated team and most of their recipes have turned out really well for me. This is nice alternative to the Treebeard's red beans & rice recipe that someone posted on this site. I'll be switching back and forth when I get the urge for this Cajun dish. Thanks for posting this, it's one of my faves for sure!

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Redox May 10, 2011
Cooks Illustrated Red Beans and Rice