Louisiana Red Beans and Rice |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 9 |
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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. 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 |
3 celery ribs, chopped |
1 large onion, chopped |
1 cup chicken broth |
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 |
Directions:
1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-10 hours or until vegetables are tender.
2. Stir before serving. Remove bay leaf. Serve with green onions and rice. Yield: 8 servings.
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