23 Reviews of Creole Red Beans and Rice

From: Sackville

On May 29, 2002

When I saw this recipe I knew instantly that I wanted to make it but the problem is that I am far too impatient to go about soaking beans! So...I decided to make a "quick-fix" version. Essentially, everything was done in the same way except that I used canned kidney beans instead of the dry ones. I used a frying pan to simmer everything up and it was done in about 30 minutes. Scrumptious! The spices were just right and although I thought it might be a bit dry (without any tomato sauce or something else to hold the topping together) it wasn't at all. Thanks for posting it

From: Malriah

On May 30, 2002

As a Louisiana native, all I need to do is look at this recipe and know that it tastes authentic. Just a few tips since I have had years of practice. One, the longer you cook the beans, the softer they become. Two, I just moved to a high altitude and I have learned that you MUST cook beans a very LONG time so if you live above 3000 ft, add more water and cook longer. The last tip is as you cook the beans obviously you have to stir them to keep them from sticking. When you stir, if you smoosh the spoon against the side of the pot, the beans will break open and the end result is a creamier style of red beans. Some people like it that way (me included), some don't so it is totally up to you. I just remembered something else! I have a recipe for "pickle meat" which I will post here on 'Zaar. Look for it in a few days. Try adding it to your beans and omitting the sausage. YUMMY! Okay, now I am home sick!

From: ratherbeswimmin'

On Aug 25, 2002

I have been wanting to make this for some time now but it has just been so hot. I couldn't stand it any longer so I cranked up the air conditioner and let the good times roll. This is fabulous and exactly the way my mom used to make this. Kari in Denver is absolutely right with all her advice. I let the beans simmer probably more like 6-7 hours to get that ultra soft bean texture. The seasoning was just right, not too hot but hot enough you knew you were eating some great creole cuisine. Thanks Miss Annie, you have made this Louisiana gal's heart smile.

From: ozarkannie

On Sep 9, 2002

I make red beans and rice all the time. I added a can of rotel and cheddar cheese on rice before adding red bean mixture. I keep cans of red beans on hand if I want this in a hurry. Must have in my family

From: Kat Wood

On Feb 13, 2003

This was Delicious! My 6 year old daughter, whom I had to fight for the first 5 years of her life to eat 3 bites of everything on her plate, has finally develped and appetite and a taste for most things, actually asked for beans and rice. Usually, I make pinto beans and rice, but I thought this would be a nice change. The family loved it, including the finicky 3 year old, who is having to eat his 3 bites of everthing. I used Tony Chacerie's seasoning and turkey breakfast sausage, which I browned first and then added to the beans. It was what I had on-hand, and it was very good.

From: LizP

On Jan 2, 2005

This was AWFUL! When I looked at the ingredients and saw 2 Tablesppons of Salt and 2 Tablespoons of Creole Seasoning, I thought it sounded salty. However, since it had so many wonderful ratings I made it as it is written. It was so salty that it was not palatable. I think if I used 2 TEASPOONS of each, it would come out ok. I had to throw it out and 3 hours before company was coming throw something else together using canned beans.

From: Roosie

On Aug 7, 2004

Okay, before I tell you how yummy this was (and it is!), I have to tell you why I am giving it 4 stars rather than 5. We went ahead and used the full 3 quarts of water called for in the recipe and it was just waaay too much. I think between 2-2.5 would be much better, but as it was, I had to dump a bunch of the water out (and my flavors!) because the beans were definitely done and not absorbing any more water. In any case, all the other directions were just about perfect- beautiful, fat, creamy, tender beans after 4 hours. I did use organic "red beans" rather than kidney beans... I'm not really sure what kind of beans they are past that, but they were called red beans, so I figured they'd be good for red beans and rice. I used only 2 sausages as well- 1 andouille and 1 chicken apple, which was really nice. BF and I aren't too wild about really spicy foods, so this was perfect for us, plus the andouille gives him heartburn if he has more than just a little (he has acid reflux), so its best not to use too much. But this was delicious and positively creamy. Mine was a little mildly spiced, but I think that a lot of the flavors, sadly, went down the drain when I had to ditch the excess water. In any case, this is absolute soul food and very easy on the budget- I will defintely make it again, but with less water next time. I am usually adamant about adding sour cream and/or cheese to a dish like this, but this is so creamy it doesn't need a thing. Except for the water, everything else about the recipe was perfect for me from cooking time to seasonings to servings. Thanks for posting. As I said, I will make this again.

From: Heidi Shoemaker

On Oct 21, 2003

Excellent recipe - even for vegetarians. Made it for some Louisiana transplants to MN and they LOVED it! It had just the right amount of spice, even without the meat. Did not add all the water though...only about 2 1/2 quarts. Was just right.

From: Tracie Altland

On Nov 25, 2003

THIS WAS SO SO GOOD I'VE MADE IT THREE TO FOUR TIMES NOW! yummn, GREAT FLAVOR

From: ChipotleChick

On Feb 12, 2003

I don't know if I soaked the beans for too long or what (10 hours), but mine turned out very, very watery, and I only added the amount of water that was directed. I strained out 1 quart of water, and it was still runny. Tried smashing the beans on the side of the pan as was suggested, in the last 2 hours, but it turned out more like starchy mushed red bean soup. I remember red beans and rice as being thick and creamy. This was not. Maybe I will soak the beans 2 hours less and omit 1 quart of water from the beginning next time. I don't understand what I did wrong, everyone else that has rated this recipe seems to have gotten a completely different result!