Louisiana Red Beans and Rice, a Monday lunch special in many neighborhood New Orleans restaurants. It is also one of the few New Orleans style dishes to be served both in restaurants and at home.
It is a dish with history. Leftovers from Sunday dinner, cooked together in a pot slowly, fusing the flavors and then served over rice. Ham is the traditional meat, as Sunday dinner typically consisted of Ham. Women would start their pot and allow it to simmer while they scrubbed clothes.
It also was Louis Armstrong’s favorite dish…so favorite that the Jazz trumpeter would sign letters, “Red Beans and Ricely Yours”.
Slow-Cooker Louisiana Red Beans and Rice Recipe Ingredients
- 1 pound dried red beans (soaked overnight, drained and rinsed)
- 7 cups low sodium chicken broth
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 4 garlic cloves, chopped
- ½ pound Andouille sausage, (Polish or Jennie-O Turkey sausage work too)
- 3 tablespoons Creole seasoning
- 2 bay leaves
- Cooked rice – white or brown
Slow-Cooker Louisiana Red Beans and Rice Recipe Directions
- Put the first nine ingredients in the slow cooker.
- Cover and cook on HIGH 5-7 hours or until beans are tender.
- Serve over rice – white or brown.
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