CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)
From Sandra Lee Semi-Homemade Slow Cooker Recipes 2. I got this great cookbook from breezermom, my partner for Feb '09 Cookbook swap!
Provided by NELady
Categories Pork
Time 3h8m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
- In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
- Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.
RED BEAN SOUP WITH ANDOUILLE SAUSAGE (CROCK POT)
Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.
Provided by JanetB-KY
Categories Ham
Time 4h55m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
- Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
- Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
- Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.
AUTHENTIC AND QUICK RED BEANS AND RICE (WITH ANDOUILLE SAUSAGE)
I modified this from an authentic Louisiana Red Beans & Rice recipe because I didn't have time to soak dried beans. This still has all the flavor, but is faster since it uses canned beans. A nice touch is to use both light and dark kidney beans and to crumble some sausage into the mix. People will ask you for the recipe for this one!
Provided by Slicey
Categories Stew
Time 2h30m
Yield 8-12 serving(s)
Number Of Ingredients 17
Steps:
- Heat one cup of water and soak bay leaves in the water for at least 30 minutes.
- In a large skillet, heat olive oil over medium heat. Add diced celery and cook 1-2 minutes. Then add diced Onion, bell pepper, and garlic and cook 3-4 minutes.
- Transfer vegetables to large stock pot. Drain kidney beans, reserving some of the liquid, and add beans to pot. Add one can of diced tomatoes (with liquid) to stock pot. Remove the bay leaves from the hot water and add the seasoned liquid to the pot. (If the bay leaves have not soaked long enough, you can add them later). If additional liquid is needed, add some of the reserved liquid from the beans or a small amount of water.
- In the same skillet you sauteed vegetables in, add Andouille sausage and cook over medium heat. You can slice the sausage then cook it or cook whole sausage then let cool and slice.
- Add cayenne pepper, thyme, sage, parsley, and Cajun seasoning to the stock pot with the beans and vegetables. Bring to a slight boil, and then reduce heat to medium-low. Simmer for 1 hour.
- Stir cooked sausage into beans, and continue to simmer for 30 minutes. At this point, you can add Goya brand Sofrito (a sauce used to season soups and stews) or 1 packet Sazon Goya (a seasoning packet that contains MSG) if desired. You can find Goya products in the Mexican food aisle of the grocery store.
- Add additional water, salt, pepper, or Creole seasoning to taste, if needed.
- Meanwhile, prepare the rice. In a saucepan, put 1 Tablespoon butter, and 2 cups water for every one cup dry rice and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Serve beans over steamed white rice. Serve Louisiana Hot Sauce at the table, if desired.
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