Crock Pot Red Beans & Rice
3 cups long grain brown rice (1lb. bag)
9 1/2 cups stock (chicken or veggie is best)
3 12 oz. cans kidney or cannelini beans rinsed & drained.
12 oz. package of Aidells cajun style andouille sausage cut into rounds.
2 red onions (chopped)
4 cloves garlic (finely chopped)
2 cups cubed or diced ham
4 Tablespoons chili powder
2 Tablespoons cayenne pepper
2 Tablespoons Old Bay Seasoning
1 Tablespoon black pepper
2 Tablespoons olive oil
Saute chopped onions & garlic in 1 Tablespoon olive oil in a skillet until soft.
Add seasonings to form a paste.
Add 2 cups of stock & bring to boil. Set aside.
In crock pot, add remaining olive oil & spread around bottom of pot with a paper towel.
Add rice, remaining stock, diced ham, andouille sausage, beans, & contents of skillet.
Cover the crock pot & cook on High for 6-7 hours.
Notes: Stir only once in the middle or not at all. I use a 7 quart crock pot for this recipe. In a pinch, I have used water instead of stock. Just add a little salt.