Slow cooker red beans and rice

This is Valerie Bertinelli’s recipe from Food Network. As I have said before I am not a big fan of crock pots. A few exceptions exist, but they don’t typically cook with flavor and textures that I like. This recipe is really good. I had a very busy day and had to find a slow cooker recipe. I think it more should be called sausage and red bean chili than authentic red beans and rice because it is lacking the usual Louisiana spices of thyme and such.B8A5D897-C11E-4DAF-B26B-F38D9C74AB0E

Here we go….

1 pound Andouilli sausage chopped

1 pound dried red beans

3 stalks of celery chopped

1 cup diced ham

1 medium onion chopped

1 large green bell pepper chopped

1 tablespoon chili powder

1 teaspoon ground cumen

1 teaspoon garlic powder

1/2 teaspoon cayenne

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/2 teaspoon brown sugar

Salt and pepper

4 cups chicken broth

cooked white rice and sliced green onions

First I grilled the sausage on the propane grill at 400 for about 15-20 minutes.

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Then i chopped the sausage and threw everything into the crockpot. It cooked on low. The recipe said 8 hours. No way! It was done in 4-5. It was 4 hours earlier than I planned so it was re-warmed for dinner. I did soak my beans for 4 hours and her recipe did not call for soaking. That is likely why mine cooked faster. She also did not recommend grilling the sausage first. I really enjoy the taste of the grilled sausage.

 

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