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I had to quickly think of something for dinner yesterday because I knew I was having a busy day. This recipe fit the situation great. I did however change things up, and no disrespect to the recipe :( but I just went with what I had on hand. I used some pigs tails that I had in the freezer that need to be used (I'm Portuguese so pigs tails aren't gross to us LOL) For the smoked sausage I used Portuguese Bacon cut into 1/2 in pieces. Also being that I decided to make this the same day, I used 4 cans of red kidney beans (I was having company over so used 4 cans) I up's the chicken broth, but couldn't tell ya by how much cuz I just poured it in. In all this was excellent. I didn't serve it over rice, being Portuguese we love our bread ;) Thank you for the recipe and I will make it again one of these days the way the recipe is written :) Made by member of "Cooks With Dirty Faces" for ZWT5 Zingo

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daisygrl64 June 12, 2009

My family loved this one. I used canned chipotle - one whole pepper and about a tablespoon of the adobo sauce, a ham steak instead of the ham hock and mixed in about 4 cups of rice. This one's a keeper!

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Marble-Matrix November 22, 2009

The smell of the andouille sausage while it cooks is reward enough for making this recipe! Add to this the convenience of using your crock pot, and this recipe is a slice of heaven. While chopping the green bell pepper and onion, I almost added celery to complete the Cajun trinity, but I usually don't put celery in my red beans and rice, so didn't with this recipe either. I didn't have a ham hock, but I diced up some ham and threw in half a slice of bacon to season the beans. I used popcorn rice, brought back from New Orleans because I really love the special taste with red beans and rice. I used a little cajun seasoning, but no salt. I felt the salt from the andouille sausage would be enough. I used half the amount of corn flour suggested, as I like my red beans and rice a little soupy...I like the rice to absorb the yummy flavor. I cooked my andouille in a skillet to get rid of the grease, but instead of serving on top of the beans, I added them to the crockpot while the rice cooked so the beans could take on some of the flavor of the sausage. I did add some hot sauce sprinkled over the top when serving. Served this with Zydeco Salad 367912 featuring Central Grocery''s Olive Salad and a nice big piece of crusty french bread. Delish! Made for ZWT5 for the Saucy Senoritas.

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breezermom June 12, 2009

Very good and tasty red bean recipe. Thanks for the great directions. I followed them exactly except I did as others had suggested and mashed a few of the beans and added them back to thicken up the juice. These beans had a great flavor with all the onions, garlic cloves, and spices. Thanks for sharing your family recipe. Made for ZWT5.

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CarolAT June 12, 2009

Especially for such humble-looking fare, this is amazingly good! Because of a mixup on what should be done before and after cooking, we left out most of the salt, and didn't miss it; the garlic salt, chipotle cube, and hot sauce gave it flavor aplenty, without being unreasonably hot. Very satisfying; you can see why it's a regional tradition. Made for Zaar World Tour 5.

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Lavender Lynn June 03, 2009

This was amazing!!! i vegan-ized it hope u dont mind. Cooked on low for about 11 hours.

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jennyjavabean December 13, 2011

I'm from New Orleans and I can vouch that this dish is authentic and delicious, as well as easy! Since we're watching our weight, I didn't add in the butter, used smoked turkey sausage instead, and didn't use the garlic salt and it still came out great! I did do it exactly like the recipe for our friends with butter and spicy smoked sausage and they all raved about it! Thanks for a great recipe, highly recommended!

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Kristic143 May 14, 2011

Have tried several red beans & rice recipes - made yours tonight... best red beans to ever come out of my kitchen, by far. Thank you for sharing!

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meglenn108 July 09, 2010

I've never been a big fan of red beans & rice, so I can't say that I'm an expert, but I liked this dish! It was flavorful and fairly easy to make. Thanks!

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lucky ladybug July 02, 2010

Today,was my DH birthday,and as usual he wanted red beans and rice for dinner. I nevered cared much for it,or at least didnt with the old recipe I was using. But I would make it for him..Today I made this crockpot version and it was really good..I did boil water on the stove to cover beans in crock.Took 3 1/2 hour on high for beans to tender...I used Mrs dash southwestern chipotle omitted ham hock. I fried up some johnsonville New Orleans style smoked sausage..My DH was very pleased said he likes this recipe much better .Nice and spicy...Froze 4 meals of red beans..This is the recipe I will be using from now on..Thank U for posting.....

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Potluck April 12, 2010
Crescent City Red Beans & Rice (Crock-Pot)