My family loves Red Beans & Rice. When we lived in Oklahoma, there were several restaurants near us that served this dish, so I could easily stop in and pick some up for takeout. Now that we’ve moved to New England, we haven’t found any place to purchase this close by. There is a Popeye’s, and they love Popeye’s Red Beans and Rice, but it’s almost an hour away. So, after trial and error, I have found a recipe that I can make at home for them, and they ask for it often.
Before you begin, be sure to gather all ingredients to make sure everything is handy.
- 1 pound dried red beans
- 3 cups water
- 4 cups of Chicken stock
- 2 green bell pepper, chopped
- 1 medium onion, chopped Yellow or Red
- 3 celery stalks, chopped
- 1 pound andouille sausage, Smoked sausage sliced to 1/4 inch thick
- 3 garlic cloves, chopped or 2 Tablespoons of minced garlic from a jar
- 4 tablespoons Creole seasoning
- 3 bay leaves
- 1 teaspoon of Chili Powder
- 2 teaspoons salt
- 2 teaspoons hot sauce
- 1 teaspoon ground black pepper
- 4 cups cooked rice
- Check red beans for any small pebbles then rinse thoroughly.
- Add beans, water, and chicken broth to the crock pot.
- Chop all the veggies and add to the crock pot.
- Next, chop the sausage.
- Complete it with creole seasoning (I used Tony’s).
- Turn the crock pot on high for 7 hours. When ready to eat, prepare your rice.
- Pour red beans over rice and serve.
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People occasionally email me asking what tools I use in my personal kitchen. My “Main” Crock Pot is this 6 Quart Crock Pot, and my smaller Crock Pot is this 3 Quart Crock Pot. My FAVORITE feature is the removable Stoneware that is dishwasher safe for easy clean up! If your model doesn’t have the removable stoneware, you can easily use Slow Cooker Liners, to make clean up easier. For chopping vegetables, I use Dishwasher Safe Cutting Boards, and I use a good Chef’s Knife to chop with.