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!
~C
Ms. Carol's Crock Pot Red Beans and Rice
Ingredients:
- 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!
~C
