I have never been to New Orleans. Actually, not even Louisiana. So if I’ve done this wrong, forgive me. But this Slow Cooker Red Beans and Rice is really, really good. And so comforting.
A few things I changed from the original recipe: I left out the celery, because I knew my kids wouldn’t eat it. So feel free to add it back in if you’d like. And I doubled the amount of sausage. So maybe now we should call it Red Beans and Sausage and Rice. I’m good with that.
You do definitely need to boil your beans first, or they’ll never get done in the slow cooker. And do cook it on high, at least until the beans are done. Then go ahead and turn it down if you aren’t going to eat it right away
Also, andouille sausage is fairly spicy, so keep that in mind if and when you add the jalapeno and cayenne pepper. This does make enough to feed an army, so feel free to half the recipes. It freezes well too.
Who Dished It Up First: Adapted from My Recipes