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Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice

Show: Food 911

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (40)

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Average Rating:

Total Reviews: 40

Showing 31-40 of 40

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  • on October 18, 2005

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    I followed this recipe,used everything he said to use. Once done, it lacked flavor and I had to fix it big time!Don't waste your time.

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  • on September 17, 2005

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    Bad tasting, my family wouldn't eat it. Too much vinegar! The hot sauce was loaded up with it, and the sausage too. My wife and I made a deal...if I cook it, I have to eat it. It took 3 days but I did finish it.
    It gets one star because I didn't throw it out!

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  • on July 01, 2005

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    what can I say, awesome!! I used smoked turkey necks and still awesome!!

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  • on March 26, 2005

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    This recipe works great in a slow cooker. Let the beans and seasonings cook all day, then add the sausage when you get home from a day of skiing or working. By the time the rice is done, the sausage is heated through.

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  • on March 01, 2005

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    This is an outstanding dish to start on Friday evening with the soaking and then put on to enjoy on Saturday as you do odds and ends around the house...served with a green salad and dinner is on!

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  • on February 13, 2005

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    This recipe is fast and tasty. I recommend it.

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  • on December 07, 2004

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    I was skeptical, at first, and I owe Tyler an apology. I will NEVER doubt him again!! I was born in Louisiana, and red beans and rice was a dish we had all the time. Hopefully my mom won't read this but this was the BEST pot of red beans and rice I've ever had. I couldn't find cayenne pepper to use in it, so I can't comment on the spicyness, but this dish was amazing!!

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  • on November 06, 2004

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    wow, what a wonderful recipe. i made this this morning to feed my re-roofing crew of friends for lunch. the recipe, and some fresh fruit, fed 6 medium-to large- men, and me, a small woman. everyone was very happy with the recipe.

    the dish would make a cheap, healthy protein-filled meal, without the andouille sausage, too-and would still be delicious.

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  • on October 26, 2004

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    Really good results on first try. Wonderful texture, sophisticated flavor directly from the recipe contents. Needed little or no adjustment to seasoning, though most New Orleanians (the writer included will not go without a sprinkling of Tabasco on practically anything.

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  • on October 20, 2004

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    Frist of all I'd like to thank Tlyer for being such a great chef, he really saved my dish I had started it and it was something really missing from my recipe and I pulled up foodnetwork and there Tyler's recipe. and it came out The Best I've Ever Made Thanks Tlyer keep up the good work.

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