- 8
Ingredients
- 3 slices thick cut bacon (diced)
- 12 oz bag mirepoix (or 3 ribs celery, 1 yellow onion, 1 green bell pepper - diced)
- 2 tsp minced garlic (or 3 garlic cloves minced)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tsp Cajun seasoning
- 12 oz andouille sausage (sliced into 1/4" coins)
- 4 14.5 oz cans red beans (drained & rinsed)
- 1 14.5 oz can diced tomatoes
- 8 oz chicken broth or stock
- 1 TBS dried parsley
- 1 tsp dried oregano
- 1 tsp dried thyme leaves (not powder)
- 1/4 tsp dried sage
- 3 bay leaves
- 1/2 tsp cayenne pepper or a few dabs of Tabasco or Louisiana sauce to taste (optional)
- 2/3 cup long grain rice
- 1 1/3 cup water
Preparation
Step 1
In large skillet over medium high heat, cook bacon until crispy. Stir in mirepoix, cook until vegetables are soft. Stir in garlic, salt, and pepper. Cook for one minute more. Stir in andouille and cook until heated through.
In crock pot, add beans and tomatoes. Use chicken broth to rinse tomato can and pour into crock pot. Stir in vegetables and sausage. Stir in seasonings and bay leaves. Cook on high 4 hours (or low 6-8 hours). The andouille and Cajun seasoning already gives it some kick. If you want spicier, add the cayenne or hot sauce.
Towards the end of the beans cook time, prepare rice. In medium saucepan, bring water to a boil. Add rice, reduce heat, cover, cook for 10-15 minutes until water is absorbed. Remove from heat and stir into crock pot. Allow to set in crock pot 10-15 minutes to continue cooking.
Serve with cornbread cake (see recipe).