Andouille and Red Beans with Rice

Good and basic. Comfort food!

This recipe is quick to prepare and get on the table. When I first cooked this dish my family loved it so much, they asked for it the next day. It is VERY TASTY, and is one of our favorites.

We really liked it. Would definitely make it again!!

Eh, I felt like it had no depth and was way too soupy. I could alter it but don't think it is worth it.

The amount of hot sauce in this recipe scared me, but I followed the directions pretty carefully and it came out quite good -- not too spicy at all. Did use kielbasa instead of andouille, so that tamed it down a bit. Like others, I served it over brown rice. Made the whole recipe for two of us, so am looking forward to leftovers. UPDATE: The leftovers were awful! Does not freeze or reheat at all well. Very disappointed. Be forewarned.

Excellent recipe. The flavors are solid and it is easy to prepare. Definitely a repeater.

This is a great recipe. I like spicy foods sometimes and this was perfect. Followed directions exactly but used brown rice. For those who want to thicken the liquid instead of mashing the beans, use an immersion blender if you have one.

I tried this recipe because of its good reviews. The dish was so pretty and very tasty! Based on the other reviews, I made a couple of changes. I used kielbasa instead of andouille sausage. I used small red beans because I thought they were more suitable than kidney beans. I didn't have salt-free Cajun seasoning so I made my own using equal parts paprika, oregano, black pepper, and cayenne pepper. I also added minced garlic. The amount of liquid was perfect for a dish served over rice.

This was a wonderful autumn dish, just what I was looking for to set the stage!

My husband and I made this last week. Pretty darn tasty and nice on a cool fall day. We used spicy turkey sausage to cut down on fat, added garlic and some celery salt (omitting the regular salt), and skipped the parsley garnish. Will definitely keep and make again. Would give it more stars, but it's just a good, solid recipe. Not really "special occasion" worthy or "outstanding"

I have made this recipe many times now. Excellent easy recipe - I wanted to replace the quick/easy (not too healthy) Zatarain's box Red Beans and Rice, this is perfect! I typically use 2 cans of beans (red or black), a whole 12-oz package of chicken sausage (like Al Fresco or HT brand). You can change how spicy the dish is by what flavor sausage you use. I've always used Emeril's Bayou Blast Essence for the Cajun spices (it's not salt-free, but I don't add salt anyways)

My husband and I have been making this since 2006. I always double the recipe, since it is that good. We love really spicey food, so I have to add more heat. If I can't find andouille, then I just use smoked sausage. Also, we only eat brown rice, so no boil in the bag white rice for us. Love it!

This was good with a couple of additions, I added minced garlic and a bit of thinly sliced scallion on top to serve. It was quite good.

This was so delicious. I used 1 1/2 teaspoons of Cajun seasoning and that, combined with the Tabasco and sausage, gave the dish just enough heat and flavor. The Tabasco gives the dish versatility for those who would like their food spicier or milder. I would definitely make this again.

Tasty, filling, and even better the next day for lunch. Made my own rice with 1 cup long-grain rice, the juice from a 10 oz. can of tomatoes & chiles, and enough chicken broth to bring liquid to 2 cups. Added the tomatoes & chiles to the beans. Did not put chicken broth in beans (seemed as if that would make soup) and used red beans. Served with fresh collard greens and cottage cheese.

Didn't work for me at all. Bean mixture didn't thicken, hard to mash beans, andouille was just OK, used a little cajun seasoning and it was too much. I think it would work better with hot turkey sausage instead of andouille for our tastes. The andouille has a strange texture, similar to hot dogs.

My husband and I both loved this recipe. I was able to find chicken andouille sausage at Costco which are outstanding. They are gluten-free, also, for those with allergies. Awesome recipe!

Those from New Orleans would tell you not to use kidney beans, they are too large. Look for true "red beans" which are much smaller than kidney beans but same color, etc. They are much better in this recipe. Not sure if they are available everywhere. Also, Tony Cechere's cajun spice is optimal if available.

This is a good, hearty recipe, it is quick and easy to prepare. We loved it.

Delicious! My husband does not like red beans so I substituted black. It tasted great but was not as pretty. No matter, we will definately make this again!

I really thought this was a solid, nice and spicy (I used the maximum amount of Cajun seasoning) dish. I did use 6 oz. of sausage as the package contained 4 3-oz links. It's chicken sausage and it didn't fry up greasy at all. I also used brown rice (Dr.'s orders), and it was still tremendous. Easy to pull together, even though I made the rice from scratch rather than use boil-in-bag. Healthy and good.

This was a fairly simple meal to prepare, and it turned out absolutely delicious. There is plenty of room for customization of the spice level as well, which is always a plus. It would be equally as good without the sausage, or with a leaner substitution, to make an even healthier meal.

This was a good recipe for a speedy weeknight dinner - fast, inexpensive and tasted great. We'll be adding it to our regular rotation. There was only one brand of andouille at my local store which tasted great but was a little greasy so I had to pour off part of the fat before cooking the onions/peppers. Also had trouble finding salt-free Cajun seasoning, so I just omitted the salt and it was fine.

Great flavor! This was my first time making red beans and rice and I really liked it. I will hang on to the recipe and make it again. I made the following changes according to what I had on hand: 1) used smoked turkey sausage instead of andouille 2) skipped the red bell pepper 3) skipped the salt since my Cajun seasoning was not salt-free 4) used salt-free kidney beans 5) used dried parsley instead of fresh.

This was a quick and easy recipe to have with company coming over. Beer and sweetened cornbread really rounded out this dish. We also like our Cajun food with some kick so got a bit zealous with the tobasco and cajun seasoning. This is now a requested favorite in the house and is cooked for everyday meals as well.

My husband and I love this one! We add a bit more hot sauce because we love spicy stuff. We have added it into our dinner rotation!

This recipe was really good. Will definitely make again. One mistake I made is that it seemed very liquidy, even after I mashed some of the beans. So, I let it cook longer than specified to thicken it and I ended up drying it out. By the time I ladled it over the rice, which soaked up what liquid was remaining, I was left with a fairly dry dish. Will NOT over-cook next time!

wonderful, quick and easy, great filling meal with little mess!

This is such a great recipe. I might not serve it on a special occasion, just because of fanciness, but I wanted to give it more than a three. It is SO simple, delicious and satisfying. If you are looking for a quick weeknight meal that will be hearty, warm, delicious, and good for lunch tomorrow, this is the recipe. I was shocked to see that it's only 245 calories because I am definitely full. So it fits in with a low-calorie diet, too! Finally, while I like andouille, I could have left it out...and I don't do vegetarian. The beans just made such a great sauce with the veggies, cajun seasoning, thyme and chicken broth...the andouille added a little sausage flavor, but it was delicious without it. This was a great find and I'm so excited to add it to my repertoire. P.S. I cooked this recipe exactly as it's written, except I used brown rice.

My husband loved this recipe. He thought when he had to eat lower cholesterol foods, his life was over, but this meal renewed his faith!