Zutaten für Crescent City Red Beans Rice Crock Pot
- Dried Kidney Beans
- Ham Hock
- Garlic Cloves
- 1/2 teaspoon black pepper (or to taste)
- Chicken Stock
- Garlic Salt
- Dried Chipotle Powder
- Liquid Smoke
- 2 bay leaves
- 1 medium yellow onion, chopped
- Bell Pepper
- Butter, for serving
- 1 teaspoon salt (or to taste)
- Cajun Seasoning
- Tabasco Sauce
- Cornstarch
- Smoked Sausage
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Zubereitung von Crescent City Red Beans Rice Crock Pot
- Brown the andouille sausage in a large skillet over medium-high heat. Remove sausage and set aside.
- Add the onion, celery, and green bell pepper to the skillet and cook until softened, about 5-7 minutes.
- Stir in the garlic, smoked paprika, cayenne pepper, thyme, and bay leaves. Cook for 1 minute more.
- Transfer the vegetable mixture to your slow cooker.
- Add the browned andouille sausage, vegetable broth, Worcestershire sauce, brown sugar, salt, and pepper to the slow cooker.
- Stir in the red beans.
- Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender.
- Before serving, remove the bay leaves.
- Serve the red beans and rice over hot, fluffy white rice. Top with a pat of butter and serve with grilled French bread, a side salad or coleslaw, and sweet iced tea.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
8g
Fat
66g
Carbs
3g
