Louisiana Red Beans and Rice Recipe

By traciesparks

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


This recipe is
Contest Winning

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
• 1 cup chicken broth
• 3 celery ribs, chopped
• 1 large onion, chopped
• 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

Details

Servings 9
Preparation time 20mins
Cooking time 28mins

Preparation

Step 1

In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until heated through. Stir before serving. Discard bay leaf.

Sprinkle each serving with onions. Serve with rice. Yield: 9 servings.


Nutrition Facts: 1 cup (calculated without rice) equals 259 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 937 mg sodium, 39 g carbohydrate, 11 g fiber, 21 g protein.

Louisiana Red Beans and Rice published in Taste of Home August/September 2010, p59