32 Reviews of Cajun Sausage and Red Beans

From: surus

On Jan 16, 2004

I used kielbasa and skipped the green pepper because I didn't have any. I added about a cup of cooked brown rice half way through cooking. Nice and spicy and leftovers were great.

From: PCrocker

On Feb 5, 2004

Delicious! I did add a can of diced tomatoes to cut down on the spiciness of the Rotel. Served it over rice with cheesy cornbread on the side. Perfect.

From: MichelleL Halbrook

On Jan 8, 2004

We make this once every other week or so now that I've printed it. Very easy to make and extremely good. I just keep the sausage in the freezer and voila a perfect meal on hand. Thank you for a great recipe.

From: Dreamgoddess

On Jan 12, 2004

This was one of thse recipes that make you say "WOW"! It was absolutely delicious and had the perfect amount of spiciness. I had to double the recipe to feed my family. However, instead of doubling the sausage, I added in a packaged of diced ham along with the sausage. I served this over rice with cornbread as Miss Annie suggested. My whole family enjoyed this and I'm already looking forward to making it again. Thanks for a fantastic recipe!

From: ssinderella

On Jan 16, 2004

YUM!!! My husband and I both love this--just the right kick! This is so easy, he can throw it in the crockpot and take it to work and have it ready by dinnertime. Perfect!

From: J Wa

On Mar 8, 2004

My husband and I both agree that this recipe will appear at our dinner table often. It is so simple to throw together in the morning before work and I love coming home to the smell of it simmering in the crockpot in the evening. We prepare it as written and serve it over brown rice.

From: Stephie Biggs

On Jan 12, 2004

Simple ingredients....BIG taste (and so much like a gumbo-well when mixed with rice of course). We were most impressed. I did only use 1 TBS of italian seasoning, which was perfect for us.

From: sugarpea

On Feb 26, 2004

Very good, spicy with original recipe Rotel but not overly so. Used turkey kielbasa to cut down on the fat and it was great served over brown rice.

From: ms_bold

On Mar 28, 2004

I had to be away this afternoon and threw this into the crockpot before I left the house. I came home to a wonderful aroma drifting from the kitchen. We used the spicy tomatoes and chilies. I also used kielbasa to prepare this and subbed Emeril's Essence for the Italian seasoning. Very good, but simple meal combined with rice. I whipped up a batch of cornbread and served this with a tossed salad to round out the meal. I usually have all of these ingredients on hand. That fact, combined with the ease of the recipe and the great flavor of the finished meal will definately make this a keeper.

From: cookee monster

On Feb 14, 2008

My husband and I love your recipe. I found it a few years ago and I make it during the winter. It's so fast and easy to put together which is another 5 stars from me. I didn't have Rotel here until recently so I would add a can of tomatoes and a 4 oz. can of mild chopped green chilies. I made it the last time using Rotel mild and didn't see a difference so I'll use what I have on hand. I also add about 2 cups of cooked rice and it soaks up the broth and makes yummy one dish meal. The last time I made this I only had about 5 hours until dinner and I turned my crock on high for 2-3 hours to start and then turned to low and it was fine. I also have frozen left overs. Sometimes it doesn't seem to be as spicy as when it was first served but it's still very good. I've been tempted from time to time to add shrimp at the end but that's not something I usually have on hand. Thank you for a great recipe!