I suppose I really should be posting this Slow Cooker Spicy Red Beans and Rice dish on a Monday since Creole tradition says that’s when it was often prepared. You see. Monday was always wash day–it was with my grandmothers as well even though we were neither Creole nor Cajun–and it was easy to put on a pot of beans to slowly simmer all day while the laundry was getting done.
Typically, whatever pork leftover from Sunday’s dinner — ham, sausage, pork bones — were tossed in the pot along with the “holy trinity” of celery, onions and bell pepper and spices. If you want to toss in ham or tasso ham along with the andouille called for in this recipe, go for it! I can usually find andouille, but tasso is rarely available in central Arkansas.
The history of Creole and Cajun foods is rich. Hubby and I have been fortunate to spend several visits in New Orleans since our honeymoon years ago, and I have attended a couple of cooking schools while there. The dishes with which most of us are familiar — gumbo, etouffee, shrimp and crawfish boils, bread pudding — make the most of what’s on hand. These were ingenious people who crafted deliciousness by combining the best of the land and water and enriching those dishes with the spices and herbs of their combined heritage. The French, the Negro, the Native American flavors meld together into all that is the best of Louisiana.
And I’m just lucky enough to know a little bit about how to prepare those so I can share them with you. Pay me a visit and I’ll stir up a batch of beignets or pralines while we sip on some half-chicory, half cream (I can’t go full strength, y’all.) coffee and share a story or two.
I hope you were able to catch Tuesday’s THV11 This Morning segment featuring the flavors of Mardi Gras (with a twist, of course). This soup was a hit with the crew as well as the family. You’ll definitely was to try serving it with those Crawfish/Shrimp and Okra Hushpuppies we made on air.
Ingredients
- 2 cups red beans, rinsed and drained
- 2 celery stalks, thinly sliced
- 3 cloves garlic, minced
- 1 medium yellow onion, chopped
- 1 cup chopped bell pepper (red, yellow, green mix is nice)
- 4 carrots, peeled and thinly sliced
- 12 ounces andouille sausage, sliced in 1/4-inch rounds
- 2 quarts low-sodium chicken broth
- 1 10--ounce can Rotel (I use Hot but choose whichever variety you prefer)
- 1 teaspoon Tabasco
- 1 Tablespoon Creole seasoning
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or 1 Tablespoon fresh thyme
- 1 Tablespoon minced chipotle pepper in adobo
- 1 bay leaf
- 1 tub Knorr's chicken stock concentrate
- 3 cups thinly sliced kale or mustard greens, optional
- 2 cups cooked Riceland long-grain brown rice
- Kosher salt and freshly cracked black pepper
Instructions
- In a 6-quart slow cooker, add all ingredients except for the kale or mustard greens.
- Cook on LOW for 8 .
- During the last 10 minutes of cooking time, stir in greens and rice; check seasonings.
- Remove bay leaf before serving.
Be sure to check out my Mardi Gras Gumbo Dip on the Riceland Foods blog. It should definitely be on your menu soon. What’s not to love about shrimp, crawfish, rice and cheese IN A DIP, y’all!
