Red Beans, Andouille Sausage & Rice Stew

Name: Red Beans, Andouille Sausage & Rice Stew
Prep time: 15 min
Total time: 375 min
Yield: 6 Servings
Ingredients: 2 onions, minced; 1 celery rib, minced; 6 garlic cloves, minced; 1 Tablespoon vegetable oil; 2 teaspoons minced fresh thyme (or 1u20442 teaspoon dried); 2 teaspoons sweet paprika; 1u20444 teaspoon cayenne pepper; 4 cups low-sodium chicken broth, plus extra as needed; 3 cups water; 1 pound dried red kidney beans (2 1u20442 cups), picked over, salt-soaked, and rinsed; 1 pound andouille sausage, sliced 1u20442 inch thick; 2 bay leaves; 2 green bell peppers, stemmed, seeded, and chopped medium; 1 cup long-grain white rice; salt and pepper; red wine vinegar; 3 scallions, sliced thin

By Leslie Blythe Beans, Cajun / Creole, Rice, Sausage, Stew Slow Cooker / Crock Pot

July 24, 2015

This classic Cajun dish is done in a crockpot. You throw the rice and green peppers in at the end. It's great to serve it with a baguette or corn bread to sop up the spicy juices!

Prep: 15 mins
Cook: 6 hrs
Yields: 6 Servings

Ingredients

2 onions, minced

1 celery rib, minced

6 garlic cloves, minced

1 Tablespoon vegetable oil

2 teaspoons minced fresh thyme (or 1⁄2 teaspoon dried)

2 teaspoons sweet paprika

1⁄4 teaspoon cayenne pepper

4 cups low-sodium chicken broth, plus extra as needed

3 cups water

1 pound dried red kidney beans (2 1⁄2 cups), picked over, salt-soaked, and rinsed

1 pound andouille sausage, sliced 1⁄2 inch thick

2 bay leaves

2 green bell peppers, stemmed, seeded, and chopped medium

1 cup long-grain white rice

salt and pepper

red wine vinegar

3 scallions, sliced thin

Directions

1Microwave onions, celery, garlic, oil, thyme, paprika, and cayenne in bowl, stirring occasionally, until softened, about 5 minutes; transfer to slow cooker.

2Stir broth, water, beans, sausage, and bay leaves into slow cooker. Cover and cook until beans are tender, 9 to 11 hours on low or 5 to 7 hours on high.

3Let stew settle for 5 minutes, then remove fat from surface using large spoon. Discard bay leaves.

4Stir bell peppers and rice into stew, cover, and cook on high until tender, 30 to 40 minutes. (Adjust stew consistency with additional hot broth as needed.) Season with salt, pepper, and vinegar to taste. Sprinkle with scallions and serve.

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