Look at that! I’m finally back posting on my own revolution. :blushes: Sorry I’ve been busy. Moving on!
I confess, I have never been a huge fan of red beans and rice. This probably stems from my hatred of kidney beans in my chili, which was then generalized to kidney beans in everything. And the fact that my mom is the most bland cook alive. Sorry mom, it’s true. Add to that an experience with only the KFC or Popeye’s version of red beans and rice and, well, you can see how I’d be uninspired by this dish. But I had some cajun sausage and leftover rice in the fridge and we needed a crock pot meal that would be ready when we got off work so that hubs could scarf and run, so this is what I threw together. I’m not even sure WHY I had a package of dried red beans. Possibly my mom had picked them up intending to use them in a container for something arty looking and passed them on to me (it happens). But whatever, this is the kind of dish where you chop everything the night before, then just before leaving for work in the morning, you toss in the crock pot and cook on low aaaaaaaaall day. The end result was so far superior to KFC and Popeyes, I guarantee I’ll make it again, though I make no claims as to its authenticity. It comes out to 6 large servings at 408 calories and 13.9 grams of fat (before you add the rice).
- 10 oz. Conecuh Hickory Smoked Sausage (Spicy Hot)
- 1 bell pepper, deseeded and chopped
- 1 onion, diced
- 1/4 cup dried celery (1/2 cup fresh if you have it)
- 1 packet ham bouillon
- 1 bottle of beer (I used Amber Bock)
- 1 small bag of red beans (2 cups?)
- 2 tsp minced garlic
- 2 tsp cajun seasoning (I used Slap Ya Mama)
- 1 tsp salt
- 1 tsp sugar
- 2 cups water
- The night before, put the beans on to soak.
- Chop all your ingredients before bed (you can wait til the morning if you’re not in a rush to get out the door).
- Morning of, rinse the beans and add to crock.
- Add all other ingredients and give it a stir.
- Cook on low for 10 hours.
- Serve over rice.
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