Alabama-style Slow Cooker Red Beans and Rice
This is a Cajun inspired dish with an Alabama twist. The traditional recipe for Red Beans and Rice uses andouille sausage, a Cajun ingredient. I opted for Conecuh Sausage, an Alabama ingredient.
Servings: 6 -8 people
Ingredients
- 1 pound dried small red beans or kidney beans
- 1 pound Conecuh smoked sausage
- 2 medium sweet onions chopped
- 2 to3 stalks celery including leaves chopped
- 1 medium bell pepper chopped
- 3 to 4 cloves of garlic finely minced
- 6 cups chicken stock
- 1 to 2 bay leaves
- 2 teaspoons seasoned salt I use Season-all
- cooked rice
Instructions
- Soak beans in water overnight. The next day, drain and rinse beans and add to slow cooker. Cut sausage in 1 inch pieces and brown over medium heat in a cast iron skillet. Remove sausage. Drain grease and add 2 tablespoons back to skillet. Add sausage to slow-cooker.
- Add onions, celery and bell pepper to skillet. Cook on medium heat 10 to 15 minutes or until vegetables are tender. Add garlic and cook 2 minutes longer. Add vegetables to slow cooker along with stock, bay leaves and seasoned salt.
- Cook on high 4 - 5 hours or until the beans are tender.
- With a large spoon, mash some of the beans against the side of the slow-cooker for a creamy texture.
- Serve over rice.
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