The recipe is from Southern Living magazine and can be made on the stove top or in the slow cooker. Since I was going to be in meetings all day from work and then traveling too and from a client that is almost in the next state, I wanted dinner to be ready when I got home.
Red Beans and Rice
- 1 pound dried red kidney beans
- 1/2 pound andouille smoked chicken sausage, thinly sliced
- 3 celery ribs, chopped
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon Creole seasoning
- 3 cups uncooked long-grain rice
- Garnish: sliced green onions
Slow Cooker directions: Stir together first 7 ingredients and 7 cups of water in a 4 qt slow cooker. Cover and cook on HIGH for 7 hours or until beans are tender. Serve with rice.
My substitutions: turkey kielbasa instead of the sausage and cajun seasoning instead of the creole seasoning.
It looked pretty good when I made it:
And the house smelled delicious when I got home!
|I served with carrots!|
But, the kielbasa had no taste and overall, the dish was kind of bland. So next time I make it, I will follow the recipe verbatim and probably make it on the stove top. Let me know if you make it according to recipe and how it came out!