Sunday, January 13, 2013

Red Beans and the crokpot!

After the success of my white beans crockpot experiment, I decided to branch out to red beans and rice this weekend. And we had some deer sausage we needed to use up to make room for more deer sausage coming, so it was doubly nice!

Generally, I use Emeril's Red Beans and Rice recipe (just using andouille sausage instead of the tasso and ham). I had pinned this crockpot red beans and rice recipe from Cooking Light to try, but I did notice it only had three stars (out of five) - which was a cause for concern. So I decided to meld the two recipes together.

Here is the Shawn Emeril Cooking Light Crockpot Red Beans and Rice Mashup...

1 lb red beans
1 container chicken stock
1 lb andouille sausage (or spicy deer sausage), sliced
1 yellow onion, diced
1 green pepper, diced
1 bunch of celery, chopped
3 tsp minced garlic
1 tsp thyme
1 tsp paprika
1 tsp red pepper (less if you don't like it spicy)
1 tsp salt
1 tbsp black pepper
3 bay leaves
Cooked rice
1/4 cup chopped green onions for garnish, if desired

Put the red beans in the crockpot. You will add the stock to enough water to equal 9 cups of liquid total.

Saute the sausage in a cast iron skillet. Using a slotted spoon, transfer the sausage to the crockpot but leave the drippings in the pan. Saute the onion, pepper, celery and garlic until tender, about 5 min. Add to crockpot along with the rest of the seasonings (thyme through bay leaves).

Cook on high for 5 hours or low for 8 hours. Remove bay leaves before serving over cooked rice. Garnish with green onions, if desired.

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