Prep 30 mins
Cook 4 hrs
I'm not sure if this is "traditional" Red Beans and Rice but it sure is good! I cook the rice separately and let my family choose how they eat it. My mom has yet to eat this with rice!
- 88.74 ml minced garlic
- 3 serrano peppers, chopped
- 1 red onion, chopped
- 2 (850.48 g) can black beans, drain and rinse
- 2 (850.48 g) can red kidney beans, drain and rinse
- 453.59 g turkey sausage, browned and cut in pieces (small, link breakfast type)
- 453.59 g Louisiana hot link sausages, cut in half and into slices
- 4.92 ml cayenne pepper
- 9.85 ml fresh coarse ground black pepper
- 14.78 ml creole seasoning (I use Tony Chachere's)
- 473.18 ml chicken stock
- 29.58 ml extra virgin olive oil
- Chop garlic, peppers and onion; set aside. Drain and rinse all beans.
- Place olive oil, garlic, peppers and onion in the bottom of a crock pot.
- Add black beans, red beans, sausage, hot links and seasonings.
- To finish, add the chicken stock and stir thoroughly.
- Cook on HIGH for at least 4 hours.
I cut this recipe in half since it's just the two of us here today. I used andouille sausage and added a little bit of fresh thyme seasoning. It has a bit of a kick so those who are unaware of the effect of a teaspoon of cayenne might be better off to add it after cooking until they are sure. But just right for us. It is also on the high end of salty with the chashere's seasoning, so if someone is planning to eat this without the rice, they might consider using a little bit less. But overall, wonderful! Warms us up on this frigid January day. Thanks for sharing.
I used a hot turkey kielbasa and turkey breakfast sausage for this and reduced the cayenne pepper. The resulting dish was plenty spicy for us even served over rice. Thank you for sharing the recipe!
I made a half recipe. It was pretty good, except a bit salty for our tastes. I didn't really know why the oil was added, so I added maybe a half teaspoon, but think you could do without that. I also used up some green pepper and celery I had in the fridge. I had some frozen (I think Hatch) chilies and added one, leaving out the cayenne. (For some strange reason, I had hopes that my 3 year old might actually eat some. Ha!) I even added only a teaspoon of creole seasoning and it was still on the salty side. Next time, might consider using plain water in place of stock (I used bouillon) or keeping water the same and adding 1/2 of the bouillon to cut down on saltiness. I used all turkey summer sausage link. Overall, good with rice and fun for something different.