A while back, I decided I was going to make red beans and rice today. I scoured the interwebs to find just the right recipe and nothing quite looked right. So, I asked Carol R., who works in the UH Band office and is from Louisiana and this is the recipe she gave me. Enjoy!
Ms. Carol's Crock Pot Red Beans and Rice
- 1 onion, diced
- 1 bell pepper, diced
- garlic to taste (I used 5 large cloves)
- 1 Cup celery, sliced
- 1 bag small red beans
- 4 Cups chicken broth
- 3 Cups water
- 1 package (~14 oz) Andouille sausage (look at where it’s made – it needs to be in Louisiana or Beaumont, Tx)
- Salt, Pepper, Cajun seasonings to taste
Dice and slice the veggies.
Sauté the onion, bell pepper and garlic, adding a little salt, pepper and cajun seasoning. I tend to not sauté celery unless a recipe calls for that flavor.
Cut sausage into thin slices.
Add all ingredients into crock pot. Let cook on high for 7 hours.
Cook rice to package directions.
Pour beans into bowl with a spoonful of rice on top. Many folks also eat with cornbread but I’m not a fan of cornbread in general (I know, *gasp*). Regardless of how you eat it – Enjoy!