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Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas
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Nutritional Facts 1 cup (calculated without rice) equals 259 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 937 mg sodium, 39 g carbohydrate, 11 g fiber, 21 g protein.
Originally published as Louisiana Red Beans and Rice in Taste of Home August/September 2010, p59
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Reviewed on Jan. 08, 2012 by pixie9999
Had zero flavor. The sausage get too overcooked and soft and looses all its great flavor. Had to add so much extra spices and salt so I had to give a low star review. will try a more authentic recipe next time.
Reviewed on Nov. 17, 2011 by KatrinaTmt
We like this a lot! I make a mild version of it and even my two young daughters like it. I use brown rice and I think most times I put a little extra sausage in it to make it a little heartier. I've made it two or three times and it's been delicious every time. I also mix the rice in and let it absorb some of the flavor for awhile at the end, and it's even better when we eat the leftovers.
Reviewed on Sep. 22, 2011 by MargaretJoy
so delicious . . . I used turkey sausage. The flavor is soooo good after simmering all day
Reviewed on Mar. 03, 2011 by patt6250
Since canned beans are ready to heat and serve I'm not sure I understand why it takes 8 - 10 hours to cook this recipe. And I'm a born and raised Louisianian & have never put a can of tomatoes in red beans in my life.
Reviewed on Jan. 13, 2011 by TJ_Cooks
My daughter LOVES this one too! I've made a few times and it gets devoured EVERY TIME!
Reviewed on Jan. 01, 2011 by Vinnie's Mom
Excellent! This recipe couldn't be easier and it is delicious! Leftovers freeze well for an encore quick dinner.
Reviewed on Oct. 06, 2010 by sues2u2
My husband & I loved this version although I used New Orleans Andeloue (sp) style sausage. It was so delicious that I cook it once a month & make extras to freeze.
Reviewed on Sep. 24, 2010 by TMGLENN
The spices and everything worked great, ut in agreeance with ssstome the beans or no where near as soft as they could or should be. Here it is 8p and I started the pot at 10:30 and its not ready :( due to the beans.
Reviewed on Sep. 24, 2010 by gypsymal
I made this last night for dinner and it was great. Yes I will make it again. No change is necessary.
Reviewed on Aug. 15, 2010 by ssstome
It is good, however not a substitute for the real thing. Traditional red beans and rice blends the beans more and the flavors merge more evenly. Beans did not get soft enough for me and we did add out own heat to give it the spicy flavor it needed. Also, not enough meat, should use 2 packages of sausage not the 1.
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