Recipe by JanetB-KY
Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.
Top Review by Paris D
Very salty for our tastes (because of the ham, sausage and Cajun seasoning). We found that this made more like 10-12 servings. The green pepper was nearly nonexistent after all of that cooking. I would put the pepper in during the last half-hour of cooking if you're going to try this recipe.
- 2 tablespoons butter
- 1 large sweet onion, diced
- 3 stalks celery, diced
- 1 small green pepper, diced
- 2 large garlic cloves, chopped
- 8 cups chicken broth
- 1 cup chopped ham or 1 smoked ham hock
- 1 1⁄2 cups dried kidney beans, soaked in cold water one hour, rinsed and drained
- 1 bay leaf
- 2 teaspoons cajun seasoning
- 1⁄2 teaspoon cumin
- 1 teaspoon chili powder
- hot sauce
- 2 parsnips or 2 white potatoes, diced
- 1 sweet potato, diced
- 1 lb andouille sausage, cut into 1 inch pieces
- salt and pepper
Directions See How It's Made
- Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
- Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
- Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
- Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.