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Showing 1-4 of 4
By Krista Roes
on March 22, 2010
on March 06, 2010
This is a easy, quick recipe with lots of wonderful flavor :) I made as written with a couple small adjustments, I used 1 & 1/2 cups of rice, which was plenty or it would have been very dry in my opinion and only 1 teaspoon of Tony Chachere's original Creole seasoning. Thanks for posting this great recipe! *Made for the Cool Beans event in the photo forum* UPDATE 3/6/10: I had a lot of this leftover so I added 2 & 1/2 cups off chicken stock and re-heated for lunch and it came out very creamy. Wonderful!!!!!!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #621207
on January 05, 2008
on September 25, 2005
I made this recipe last night for dinner, I thought it was very good. I did make only half of the recipe and I also made some adjustments. What I did was I used red beans instead of kidney beans, I used 1 small link of kielbasa sausage because I didn't have the spicy smoked sausage. As I was cooking the sausage I added hot sauce and cajun seasoning to it. I also added quite a bit of hot sauce through out the cooking. I also used dried parsley instead of the fresh and added that after I put the rice in. The next time I make this, I think that I will mash 1/3 of the beans with their liquid and some seasonings and then keep the rest of the beans whole. My husband says that he would like it more without the celery or the tomatoes, but other than that he really liked it.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (570 g)
Servings Per Recipe: 6