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New Orleans-Style Red Beans and Rice Recipe

New Orleans-Style Red Beans and Rice

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: Emeril LiveEpisode: New Orleans Caribbean Connection

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (45)

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Average Rating:

Total Reviews: 45

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  • on February 20, 2012

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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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  • on February 09, 2012

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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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  • on January 02, 2012

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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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  • on November 26, 2011

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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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  • on May 29, 2011

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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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  • on May 15, 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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  • on February 24, 2011

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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.

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  • on February 03, 2011

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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.

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  • on December 09, 2010

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    Being a long life resident of New Orleans I can say that this is absolutely the BEST red beans I've ever had. Sorry Grandma. Now I can be proud to share my red beans and rice with family and friends. The only thing I did differently was used chicken broth instead of water and andouille sausage. Note: I never soak my beans over night. I simply sort add water and bring to a boil for 2 minutes and let sit covered for 2hrs and rinse and proceed with recipe.

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  • on March 08, 2010

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    The only thing I did different than the recipe states was to use a little beer (1/2 bottle and chicken broth instead of the water. I also did not need to cook it as long as suggested. It turned out great. My husband and I loved it and will make it again.

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