Crock Pot Red Beans and Rice
Ingredients
- 1 lb. Camellia Brand Dry Beans
- 4 cups Broth (chicken or vegetable)
- 2 Cups of Water
- 1 tbsp. Cajan Seasoning (Paul Prudhomme or something comparable)
- 1/2 Bottle of Dried Minced Onions or 1 Onion, (minced onions saves time and tears)
- 1/3 - 1/2 Cup Celery, diced
- 1 Green Bell Pepper, diced
- 2 Bay Leaves
- Garlic (to taste)
- 1 lb. of Smoked Sausage (diced) (Andouille or Conecuh brand)
Steps
- Combine all ingredients, except the sausage, in your crock pot and heat for six hours on high.
- Mash some of the beans if you desire.
- Skillet fry and add sausage and cook one more hour.
- Optionally, you may stir, vigorously, to break up some of the beans.
- Serve over white rice. I prefer Sam’s Member Mark long grain par-boiled white rice.
Notes
French bread toasted is a must. I never mash the beans like they do in NOLA, but you may to appear more authentic.
Savannah Jane Hoyt gets a shout-out for this one. She found this crockpot version while majoring in Chemistry, along with a minor in both Forensics and Marketing at University of South Alabama. She has always been impressive with cooking for herself after leaving home. This is the only way we make this now. Thank you, Savannah Banana! Our Sav is so savvy!
Savannah Jane Hoyt gets a shout-out for this one. She found this crockpot version while majoring in Chemistry, along with a minor in both Forensics and Marketing at University of South Alabama. She has always been impressive with cooking for herself after leaving home. This is the only way we make this now. Thank you, Savannah Banana! Our Sav is so savvy!