Hey everyone, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, crockpot louisiana red beans and rice. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Crockpot Louisiana Red Beans and Rice is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Crockpot Louisiana Red Beans and Rice is something which I’ve loved my whole life.
This is my take on a Louisiana classic. Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
To get started with this particular recipe, we must prepare a few components. You can have crockpot louisiana red beans and rice using 9 ingredients and 2 steps. Here is how you can achieve that.
The ingredients needed to make Crockpot Louisiana Red Beans and Rice:
- Take 1 lb dried red beans
- Make ready 7 cup water
- Take 1 lb andouille sausage or smoked sausage
- Prepare 1 green bell pepper, chopped
- Prepare 1 large onion, chopped
- Get 3 garlic cloves, minced
- Prepare 3 tbsp cajun seasoning
- Prepare 1 tbsp liquid smoke
- Prepare 1 gumbo file (if desired)
All videos can be seen for. Red beans and rice is actually a popular New Orleans cajun meal, but it was introduced to me in college by a roommate of mine. I'm not sure where her recipe came from, but I fell in love. When I found this recipe I knew I had to try it and I fell in love all over again.
Instructions to make Crockpot Louisiana Red Beans and Rice:
- Place all ingredients in a crock pot and cook on high heat for 4 to 5 hours or until beans are tender. Serve over hot cooked rice topped with gumbo file if desired.
- Adapted from Southern Living
Classic Louisiana Red Beans and Rice with Sausage. Are Red Beans and Kidney Beans the Same Thing? Traditionally, red beans and rice is made with Andouille sausage, which is a smoked pork sausage originating from France, but also popular in Louisiana. I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. May have to add more water if the mixture gets thick.
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