Louisiana Red Beans and Rice Recipe

By dette

Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

Ingredients

• 4 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (14 ounces) smoked turkey sausage, sliced
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 cup chicken broth
• 1 medium green pepper, chopped
• 1 small sweet red pepper, chopped
• 6 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, chopped
• Hot cooked rice

Preparation

Step 1

In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-10 hours or until vegetables are tender.
Stir before serving. Remove bay leaf. Serve with green onions and rice. Yield: 8 servings