New Orleans-Style Red Beans and Rice

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Beans should be soaked overnight. Try and serve meatballs with marinara sauce with the red beans and rice.

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I used chorizo, a Spanish sausage and a bit of Canadian bacon. I simmered these beans (small red pinto over low heat for hours. The chorizo gave the beans a spicy, meaty taste. This pot of beans has kept my tummy warm in cold Florida weather(40 degreesfor a couple of days. I even eat them cold when the sun comes out.

Laisez les bon temps roulez...merci a mes amis Cajun! Next time I'll use boudin...La prochain fois

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Excellent! A hit with my family. When ever I have time, I pre cook the beans in water and store them in the freezer. Then I use them in recipe, which cuts the recipe time by about 2 hours.

Now that my son is older and eats it with us, I stopped using the cayenne pepper, and just add a bit of place pepper. The smoked sausages I use are hot enough (for my son and add spice to it.

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SOOOO Yummy!! I followed some of the suggestions from reviewers and it came out great. First, I substituted a smoked ham hock for the ham, used canned beans, and used beer and water combo. It cooked in about 2 hours. I also added a little Louisana hot sauce, which gave it a nice kick.

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This is one of my favorite recipes! I tend to change up the meat for different effects. Last time I made it, I used turkey "ham" and chicken sausage. I was quite pleased with the results and enjoyed the fact that I was able to reduce the sodium and fat and still have a tasty meal. The turkey ham was made by Jenny-O and held up very well in the dish.

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This is a GREAT recipe! This was so easy to make and tasty with a few adjustments. I did not add salt, as the ham provided more than enough : I used fresh thyme in place of dried thyme, so I used triple the amount of fresh to compensate. I added 4 oz more smoked sausage and I added 10 oz andouille sausage which provided quite a spicy kick. The result was delicious and plentiful!! I highly recommend this recipe for game days or cold winter days. Love it and can't wait to make it again. Thanks Emeril!

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I have family from New Orleans they will be the judge of this but I enjoyed it.

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The recipe was a definite good one, I am from New Orleans. I used the smoked Ham hocks and regular pig tails not pickled. by Geewoman, New Orleams, LA. May 29,2011.

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This recipe was easy to make, but i agree with aimee.thurlow_5, I am from Lake Charles, La and this seemed some what off. It was good but not as flavorful. I would make it again, but i wouldn't use that type of ham, i would probably use a smoked ham hock. I think that this is why it wasn't as flavorful. Anyways, thank u Emeril for providing your recipes for us to make!

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I thought after reading the reviews that this would remind me of eating Red Beans and Rice in New Orleans and while it is good its not the best. The recipe is definitely a labor of love, but after all the work and watching it entails I was somewhat disappointed.