New Orleans-Style Red Beans and Rice

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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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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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This is awesome! I cut up six (6 andouille sausage in place of the ham & covered it with chicken broth & beer instead of water. I also cooked it in the crockpot. We will make this many more times. Thank you a hundred times Emeril!!!

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I cooked these in the crock pot overnight. The only change that I made was in using 1 quart of chicken broth and no meat. I served it over brown rice. It appeared watery in the beginning even after I mashed some of the beans but by the time I served them they were perfect in every way. thanks i will forever use this recipe.

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I've made this recipe twice and am getting ready to make it again this week. This recipe has such depth of flavors and is a huge crowd pleaser. Everyone I've served this to has said it is the best they have ever had!

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I have used this recipe twice. The first time I followed the directions exactly-and got rave reviews. I decided to play with it a little, and doubled the veggies (except for the garlic and the amount of smoked sausage, and used a combo of red and green bell pepper. Rather than diced ham, I used the meat from a smoked ham shank that my son brought home from the store. I cooked the ham shank in water and then cooked the beans in the cooking liquid, instead of cooking the beans in plain water. Also, I fried 5 slices of bacon until crisp, and used the bacon fat to saute the veggies. But I did not add the veggies and spices to the beans until the beans were half done. By the way, adding the spices (even the bay leaves to the skillet for a quick saute with the veggies really perks them up. I crumbled the bacon and added it to the pot. This is not very diet friendly, but 4 of my dinner guests want me to open a restraunt and put the beans on the menu. For anyone who doesn't want rice, this is just as good over cornbread in a bowl (but I must confess that I used Jiffy rather than make it from scratch.

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Judging by how great my house smells right now, I'm sure this is going to be a fantastic recipe! I omitted the ham and substituted a pound of smoked turkey sausage and only put in 2 tbsp of garlic instead of 3. Also served with country cornbread and brown rice. Yummmm.

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I used ham hocks, andouille sausage, canned red beans, chicken stock and cooked it in a crock pot and it was wonderful. My family really enjoyed it!

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I worked on ships that often had Chief Stewards (Head Chefs from Louisiana who cooked red beans and rice with nearly every meal. This recipe is the closest to the flavors I remember. Delicious!

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Solid recipe. It certainly makes red beans and rice. On the second time I made it, I added a full teaspoon of cayenne, a teaspoon of Chipotle Pepper power and bumped the sausage to a full pound.

Great recipe for serving a bunch of people for cheap.