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    You are in: Home / Recipes / Red Beans and Rice With Hot Sausage Using Crock Pot Recipe
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    Red Beans and Rice With Hot Sausage Using Crock Pot

    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 30 mins

    30 mins

    8 hrs

    Epp's Note:

    Growing up in Louisiana and living in New Orleans ten years hooked me on red beans and rice. This is a recipe I've used for years but the first to enter online. It is a simple process I do on a Saturday or Sunday and freeze the leftovers for emergency comfort food. Seasoning is variable and estimated. I tend to not use much salt in my foods.

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    Units: US | Metric


    1. 1
      Rinse red beans and remove any debris.
    2. 2
      Add 7 cups of water, bay leaves, seasoning and the red beans to the crock pot.
    3. 3
      Set crock pot to high setting.
    4. 4
      Let cook for 4-6 hours or until beans soften.
    5. 5
      Remove about 1/2 cup of beans and mash then return to crock pot.
    6. 6
      Cut tube sausage into about 1/8" slices.
    7. 7
      Brown slices in skillet then drain.
    8. 8
      Add sausage slices to red beans.
    9. 9
      Sauce with thicken over time and more so on reheating. If thicker consistency desired, mash more beans and return to crock pot. It will appear a bit thin at this point.
    10. 10
      Cook on low for another 2-3 hours.
    11. 11
      Serve over rice with French bread or similar.
    12. 12
      Add hot sauce, like Tobasco, as desired.

    Ratings & Reviews:


    Nutritional Facts for Red Beans and Rice With Hot Sausage Using Crock Pot

    Serving Size: 1 (118 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 728.7
    Calories from Fat 282
    Total Fat 31.3 g
    Saturated Fat 10.1 g
    Cholesterol 81.9 mg
    Sodium 882.4 mg
    Total Carbohydrate 69.6 g
    Dietary Fiber 17.3 g
    Sugars 2.5 g
    Protein 42.7 g

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