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Kitchen Smack: Red Beans & Sausage

Posted on 05/23/201804/29/2018 by Stephanie

 

SLOW COOKER RED BEANS & SAUSAGE

I have never been to New Orleans, but it is my #1 destination to visit before I die. That being said, I have a fondness for many cajun recipes. Red beans and rice is one of them. Fortunate for me, my family likes it too. When I found this slow cooker recipe on Taste of Home, I knew it was a match made in heaven. Summer is always a busy time for me with my kids needing to go-go-go. When football season begins (which will be as early as July here in my new hometown) you can bet my slow cooker is going to get a workout. Be sure to read all the way to the end because there are some nice substitution suggestions at the end.

  • 1 pound dried red beans
  • 1 tablespoon olive oil
  • 1 pound Johnsonville® Fully Cooked Andouille Sausage Rope (cut into 1/4-inch slices)
  • 1 large onion (chopped)
  • 1 medium green pepper (chopped)
  • 2 celery ribs (finely chopped)
  • 3 teaspoons garlic powder
  • 3 teaspoons Creole seasoning
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried thyme
  • 1-1/2 teaspoons pepper
  • 6 cups chicken broth
  • Hot cooked rice
  1. Rinse and sort beans; soak according to package directions.
  2. In a large skillet, heat oil over medium-high heat. Brown sausage. Remove with a slotted spoon. Add onion, green pepper and celery to skillet; cook and stir 5-6 minutes or until crisp-tender.
  3. In a 5- or 6-qt. slow cooker, combine beans, sausage, vegetables and seasonings. Stir in broth. Cook, covered, on low 8-10 hours or until beans are tender.
  4. Remove 2 cups of the bean mixture to a bowl. Mash gently with a potato masher. Return to slow cooker; heat through. Serve with rice.

The following spices may be substituted for 3 teaspoons Creole seasoning: 3/4 teaspoon each salt, garlic powder and paprika; and 1/8 teaspoon each dried thyme, ground cumin and cayenne pepper.

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