By admin − On Saturday, October 10, 2020, 4 Years ago in Crockpot Recipes
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New Orleans Red Beans and Rice

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Red Beans and Rice is the epitome of comfort food. Our version of this classic New Orleans recipe uses spicy andouille sausage, and onion, green bell pepper, and celery is used as the base. This dish tastes even better the next day when it's extra thick, creamy and flavorful.
Preparation time 15 min
Cooking Time4 h
Ready In4 h 15 min
Level of DifficultyEasy
Servings6
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Info
Red Beans and Rice is the epitome of comfort food. Our version of this classic New Orleans recipe uses spicy andouille sausage, and onion, green bell pepper, and celery is used as the base. This dish tastes even better the next day when it's extra thick, creamy and flavorful.
Directions
  1. Brown andouille sausage slices in a large skillet over medium heat. Once browned, remove andouille from skillet and set aside.
  2. Add onion, green bell pepper, and celery to the same skillet. Sauté vegetables in sausage drippings for 3 to 5 minutes or until soft.
  3. Spray the inside of the slow cooker or pressure cooker pot a with non-stick cooking spray. Add red beans, andouille, onion, bell pepper, celery, and water to the pot.
  4. Stir in granulated onion, granulated garlic, and chicken bouillon cubes.
  5. Cover slow cooker or pressure cooker with lid and Slow Cook on High for 4 hours.
  6. Carefully remove lid and stir in butter and Cajun seasoning to the pot.
  7. Cover with lid and continue cooking on High Pressure for hour.
  8. Carefully remove lid.
  9. Ladle red beans over rice and serve warm.
Ingredients
1 pound dry red beans, soaked overnight1 pound andouille sausage, sliced into 1/2 inch rounds1 yellow onion, diced1 green bell pepper, diced2 celery stalks, diced5 cups water1 tablespoon granulated onion2 teaspoons granulated garlic3 chicken bouillon cubes1/2 stick butter (4 tablespoons), sliced (optional)Cajun seasoning to tasterice, for serving
1 pound dry red beans, soaked overnight1 pound andouille sausage, sliced into 1/2 inch rounds1 yellow onion, diced1 green bell pepper, diced2 celery stalks, diced5 cups water1 tablespoon granulated onion2 teaspoons granulated garlic3 chicken bouillon cubes1/2 stick butter (4 tablespoons), sliced (optional)Cajun seasoning to tasterice, for serving
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