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Cajun Style Red Beans & Rice

Who Dat?! The Saints/Texans game on Monday night was so close and so good! Both teams did an excellent job and I really thought the Texans had it for a minute… I’m glad my Saints came back to win their first game of the season. I wouldn’t have felt like a true Saints fan had I not prepared some Cajun food in advance. My red beans & rice recipe is so darn good… I can’t wait to eat leftovers for the rest of the week!

I probably shouldn’t be consuming bowls and bowls of red beans & rice as I have a wedding dress to fit into in less than two months but hey, I think if I just amp up the cardio I should be just fine. Cajun food reminds me of being home in Louisiana and hanging out on the weekends with friends & family and watching football. So many good memories!

Now, I’m creating new memories with my fiance, Mitch, and are two calico cats (who I always claim are Saints fans due to their color markings and names – Brees & Roux) at our home here in Austin.

Since Mitch is from Houston, he was obviously rooting for the Texans… it’s OK Mitch, maybe next time. 😉

What’s so great about this recipe is that you can throw everything in the crock pot before heading out the door to work… when you get home, all you have to do is doctor it up with hot sauces & spices and cook the rice and you’ll be good to go!

For this recipe you will need:

1 pound dried red beans
7 cups chicken stock
1 green bell pepper, small dice
1 medium onion, small dice
4 stalks celery, chopped
3 garlic cloves, minced
1 pound andouille sausage, sliced into 1/2″ half moons
3 Tbsp Cajun seasoning
2 large bay leaves
Hot cooked rice
Tabasco or Louisiana Hot Sauce, optional
Sliced green onions, optional
Pickled jalapeno peppers, optional

Special Equipment:

Large Crock Pot

  1. Place the first 9 ingredients into the crock pot.
  2. Cook, covered, on low for 8 hours or until beans are tender.
  3. Spoon any grease off the top. Remove bay leaves.
  4. Season with salt & pepper to taste and as much hot sauce as you can handle.
  5. Serve with hot cooked rice and garnish with sliced green onions & pickled jalapeños.

 

Yes, it’s that easy. I highly suggest this recipe for any day of the week as it’s very low maintenance.

Bon Appetit!

XX,
Jill

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