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Creole, Slow Cooker | |
| This serves about 8 people so adjust accordingly for number of people 1 pound dried red beans 1/2 pound andouille sausage, chopped 3 ribs celery, chopped 1 smoked ham shank/hock 1 medium onion, chopped 1 large green bell pepper, chopped 1 tablespoon chili powder 1 teaspoon ground cumin 1 teaspoon garlic powder 1/2 teaspoon cayenne 1/2 teaspoon onion powder 1/2 teaspoon paprika 1/2 teaspoon brown sugar Kosher salt 4 cups chicken stock 8 cups cooked long-grain white rice, for serving 4 scallions, chopped | |
| In a slow cooker, combine the beans, andouille, celery, ham shank, onions, bell peppers, chili powder, cumin, garlic powder, cayenne, onion powder, paprika, brown sugar and 2 teaspoons salt. Add the chicken stock and 2 cups water and stir to mix. Cook on the high setting until the beans are tender, 6 to 8 hours. Season with salt. Serve with rice, topped with scallions. | |
Unrated | |
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