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Slow Cooker Red Beans and Rice with Sausage
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| 6 10 MINUTES 6 HOURS 6 HOURS, 10 MINUTES Ingredients: | |
| 1 pound | andouille sausage, sliced ½-inch thick |
| 1 cup | diced ham |
| 2 16-ounce cans | red beans, (we use kidney beans) |
| 3 stalks | celery, thinly sliced |
| 2 | green bell peppers, small diced |
| 1 cup | diced onion |
| 5 | green onions, thinly sliced |
| 8 cups | low-sodium chicken stock |
| 1 teaspoon | smoked paprika |
| 1 teaspoon | dried oregano |
| 2 | bay leaves |
| ¼ teaspoon | cayenne pepper |
| 1½ teaspoons | salt |
| 6 cups | cooked rice |
Directions:
1. Place all ingredients from sausage through salt in a 6-quart slow cooker. Mix well.
2. Cook on low for 6 hours or on high for 4 hours.
3. Serve over rice, topped with a sprinkle of extra green onions.
Pro tip: If you'd like to kick up the heat, stir in a teaspoon of vinegar-based hot sauce when you add the salt. In addition to adding spiciness, the acid will give this hearty dish a bit of brightness.
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