I was happy to find this recipe, because I’ve been craving Red Beans and Rice for awhile. While I love Zatarain’s, eating stuff out of box just isn’t healthy. You know, it’s hello, SODIUM! This recipe offered a more authentic taste, like what you get in New Orleans with much less sodium.
Servings: 6
Prep Time: 10 minutes
Cooking Time: 3-6 hours
Ingredients:
1 lb. Cajun style Andouille sausages, diced
2 (15 oz.) cans kidney beans, drained and rinsed
1 (14 1/2 oz.) can diced tomatoes (with onions and green peppers)
1/2 cup chopped green pepper
1 cup of uncooked rice (4 cups of cooked rice)
2 cups stock (I used chicken stock)
1 tablespoon Cajun seasoning (I used Tony Chachere’s)
salt and pepper
Directions:
1. Put sausage, beans, tomatoes, and green peppers with stock into the crockpot.
2. Cover and cook on high for 3 to 4 hours or low for 5-6.
3. The recipe says you can put the rice in with step one, but I was chicken, so I cooked the rice separately right before time to eat.
4. Season with Cajun seasoning, salt, and pepper to your liking.
- 1 lb. Cajun style Andouille sausages, diced
- 2 (15 oz.) cans kidney beans, drained and rinsed
- 1 (14½ oz.) can diced tomatoes (with onions and green peppers)
- ½ cup chopped green pepper
- 1 cup of uncooked rice (4 cups of cooked rice)
- 2 cups stock (I used chicken stock)
- 1 tablespoon Cajun seasoning (I used Tony Chachere's)
- salt and pepper
- Put sausage, beans, tomatoes, and green peppers with stock into the crockpot.
- Cover and cook on high for 3 to 4 hours or low for 5-6.
- The recipe says you can put the rice in with step one, but I was chicken, so I cooked the rice separately right before time to eat.
- Season with Cajun seasoning, salt, and pepper to your liking.
~Adapted from Semi-Homemade Slow Cooker Recipes 2
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Taco Soup
Crockpot Breakfast
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