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
- Rinse and sort beans; soak according to package directions.
- 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.
- 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.
- 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.
