Red Beans and Rice

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This is a great, but I'm a vegetarian, so I used groundnut oil instead of bacon grease and a tablespoon of Tabasco smoked chipotle hot sauce to get a smokey New Orleans flavor. Delicious!

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Delicious! Will definitely make again for my family. Goes great with blackened fish and shrimp.

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I made this for thanksgiving dinner because my fiance is from new orleans and wanted something that reminded him of home. It was my first time ever making red beans and rice and everyone loved it. I have to say that it was even tastier than the red bean and rice dishes that I have had in louisiana. It is a little time consuming but once you taste the finished product, you will agree that it was worth it.

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Great, Easy, I used venison sausage and water instead of chicken stock, and it turned out great. Would recommend for sure.

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This was great! My Fiance loved it. I used chopped ham instead of tasso and andouille instead of regular smoked sausage. I also left out one cup of the chicken stock. I will be making this again and again!

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We made this on Sunday and it was the best! The store didn't have ham hocks, but had smoked pork necks, so we used those. Used water instead of chicken stock - and it was still excellent. Will be a repeat recipe!!!

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For those of you who don't like salty beans, there are a couple of ways to "fix" this recipe--although I don't think it needs to be "fixed" (in southern LA, salt is one of the four major food groups:

First, don't add salt. Obvious, perhaps--but it needs to be said. Especially if you're using a "cajun seasoning"--there are a lot of good ones out there, but most have salt as their first ingredient.

Second, omit any cured meat. This includes ham, ham hocks, cured (pre-cooked sausage, and bacon grease. Brown the veggies in olive oil rather than bacon grease. I use light olive oil--and just a touch--as it has a higher smoke point than extra virgin.

Third, replace said meats with about a pound of fresh andouille sausage and a pound of chicken breast. Toss in a single ham hock or smoked pork neck bone for flavor (and authenticity, and add a tiny bit of liquid smoke.

I don't dare compete with Our Lord Lagasse, but it still makes a great (and less sodium-laden pot of red beans and rice.

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My husband is a true lover of Red Beans and Rice and has sampled this dish around the country. After finishing off a large portion last night he proclaimed them the best he has ever had. I have to agree. I used chicken stock instead of water and also added a dab of sour cream on top. Delicious!

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That's the thing about Red Beans, adding too much hock/pickled meat/salt pork etc can make it salty, me personally I don't use the Hocks and I use Tasso but you that's only in south LA/MS but it's basically smoked pork, and of course use the sausage, some people use pickled meat but if you do use that make sure you boil it first to get some of the salt out, if not the beans will be salty which when beans are salty you might as well throw em out...I LOVE this recipe(minus the hocks the beans are creamy and delicious!!

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I've never eaten a dish quite like this. Some aspects of the dish were very pleasant. I liked how light tasting the vegetables and dried kidney beans were. I must admit I don't eat many salty foods, and I have only used a ham hock here and there to flavor beans, but I think anybody that tried the dish I created from this recipe would agree it was too salty.
I wonder if I bought smoked ham hocks from a different store they would be less salty. Anyways, I probably wouldn't try a full pound of them again. Next time I'll exclude the ham hocks completely.