I would like to first thank the great people at Louisiana Kitchen & Culture for creating such a wonderful magazine. If you’re into Louisiana cooking and eating, like myself, then Louisiana Kitchen & Culture is a must read magazine.
If you’re into learning about great food, great culture and great family traditions, then I highly suggest you pick up an issue or two of Louisiana Kitchen & Culture.
I am cooking a recipe for Easy Slow Cooker Red Beans and Rice that was published in the January/February 2013 issue of Louisiana Kitchen & Culture.
OK to all my slow cooking foodies, I have to admit, I don’t cook in a slow cooker, I only use my slow cooker to keep my collard greens nice and warm. But I decided I was going to give it a try, and so I did.
I have truly been missing out, no one told me I could do all this with my slow cooker. I am not sure if I will ever make red beans in a regular pot again.
This right here, is some down home good eating! Served with a side of hot rice and hot buttered cornbread and you have just tasted creole goodness!
Slow Cooker Red Beans and Rice
- Prep Time: 24 hours
- Cook Time: 5 hours
- Total Time: 5 hours
Ingredients
- 1 pound dried red beans, soaked overnight
- 1 lb andouille sausage, sliced
- 6 c. organic chicken broth
- 1 large white onion, chopped
- 1 bell pepper, chopped
- 2 stalks celery, diced
- 3 cloves garlic, chopped
- 1 chipotle pepper, chopped (optional)
- 2 bay leaves
- 3 tbsp. extra virgin olive oil
- 1 tbsp. creole seasoning
- 1 tbsp. garlic powder
- 1 tbsp. onion powder
- 1/2 tbsp. black pepper
- 2 tsp. smoked paprika
- 2 tsp. dried thyme
Instructions
- In a large pot add olive oil and heat over medium high heat. Add celery, bell pepper and onion, and saute for about 5 minutes, add sausage and saute for 10 minutes more, add garlic and chipotle pepper and cook 1 more minute.
- Add all the seasonings and mix well. Pour in chicken broth and bring to boil. Transfer mixture to slow cooker. Add beans and stir well. Cover, cook beans on high for 5 hours or low 8-10 hours.
- During the last hour of cooking remove lid and mash some of the beans with the side of a large spoon. Allow beans to cook uncovered for the last hour.
- Serve over hot rice with a side of hot buttered cornbread. Enjoy!
Notes
Quick soaking method for red beans. In a large pot place washed red beans and cover with water. Bring pot to boil, cover pot, turn off heat and allow beans to soak 1 hour. Drain, rinse and prepare to cook.
Nutrition
- Serving Size: 4-6
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Thank you Alice.
I just bought a slow cooker.. this will be great to try it out!
Erica xo
http://www.sushiturtlesandlife.blogspot.com
Hello Erica,
It made me a slow-cooker believer, LOL.
You make me laugh! I only use my slow cooker to keep soup warm when I have guests over. I’m glad I’m not the only one who is not a fan of them. I always say using a slow cooker is like fake cooking. I know, its stupid, but it is indeed what I think!
For people with a hectic schedule, a crock pot is sure better and cheaper than ” Take Out.” You know what you are really eating. You can be creative. It is also great for pitch in’s & to keep sauces warm.
Great idea Bobgood1. I have used it as a warmer for years, just never thought to cook in it. I will start using it more after how good these beans tasted.
We have 5 crockpots. 1 qt. for hot cheese dip. 6 qt. when we have family over. The best switches to keep warm after a set time. That’s when you are late on your schedule.
I have the perfect dip I am going to make in my Crockpot.
I’m making this tomorrow 🙂
Hello Todd,
Thank you, I hope you enjoy it as much as I did.
Went grocery shopping so I could make this recipe. It looks so goooood! One question…I could only find uncooked andouille sausage, will it work in this recipe? Should I precook it? Any help will be appreciated. Thanks.
Hell Mimi, I would add a little oil to a pot and slice the sausage on a slight angle, and then slightly fry them first. You can drain them on a paper towel but I would add the pot greases and sausage all to the pot, keep the flavor profile up, LOL and grease.
CC, do you have a recipe for the creole seasoning?
Hello Pam, I have my creole seasoning recipe but I have only made it and the gallon size and have yet to condense it down. Normally, we make a whole bunch and I pass it out. But you can buy Tony Chachere’s which do not ever add salt to your food if you use this brand. Korinoko make a great creole seasoning. Also here is a simple recipe from Emeril and it doesn’t make a gallon size. If you notice I use Creole Seasoning and I add more seasonings, it’s just my need for flavor but you don’t have too if you like food more mild. LOL
It’s easy to make your own Creole spice mix at home. This is Emeril’s version. This mix may be stored up to 3 months.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
2-1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp freshly ground black pepper
1 Tbsp onion powder
1 Tbsp cayenne
1 Tbsp dried oregano
1 Tbsp dried thyme
Thank you so much! I am going to give this recipe a try this weekend. We enjoy lots of flavor, too, btw.
Pam
You’re welcome Pam.
Definitely pinning for fixing this summer. My summer recipes are growing… So delicious looking!
Thank you Sharon.
I made these today. They are delicious. Thanks!
I am so glad you enjoyed them Christine!
Do you think you can cook these the day before and just re-heat the second day?
Yes Pam, they taste better the next day.
I’m glad you enjoyed the whole pot Daphne! I must admit, I made a pot of these last week and I actually ate the whole pot by myself. I freeze them in small containers and they taste even better.