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Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice Recipe photo by Taste of Home

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Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of the New Orleans classic. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

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Louisiana Red Beans and Rice Recipe

Prep: 20 min. Cook: 8 hours

Yield: 9 Servings

20 480 500

Ingredients

4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (14 ounces) smoked turkey sausage, sliced
1 cup chicken broth
3 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
Hot cooked rice

Directions

In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Stir before serving. Discard bay leaf.
Sprinkle each serving with onions. Serve with rice. Yield: 9 servings.

Nutritional Facts 1 cup (calculated without rice) equals 259 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 937 mg sodium, 39 g carbohydrate, 11 g fiber, 21 g protein.

Originally published as Louisiana Red Beans and Rice in Taste of Home August/September 2010, p59

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Reviews for Louisiana Red Beans and Rice

Louisiana Red Beans and Rice

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(11-15) of 15 reviews

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Reviewed on Oct. 06, 2010 by sues2u2

My husband & I loved this version although I used New Orleans Andeloue (sp) style sausage. It was so delicious that I cook it once a month & make extras to freeze.

Reviewed on Sep. 24, 2010 by TMGLENN

The spices and everything worked great, ut in agreeance with ssstome the beans or no where near as soft as they could or should be. Here it is 8p and I started the pot at 10:30 and its not ready :( due to the beans.

Reviewed on Sep. 24, 2010 by gypsymal

I made this last night for dinner and it was great. Yes I will make it again. No change is necessary.

Reviewed on Aug. 15, 2010 by ssstome

It is good, however not a substitute for the real thing. Traditional red beans and rice blends the beans more and the flavors merge more evenly. Beans did not get soft enough for me and we did add out own heat to give it the spicy flavor it needed. Also, not enough meat, should use 2 packages of sausage not the 1.

Reviewed on Aug. 14, 2010 by glynnka

Very good. The only change I will make next time is to substitute uncooked rice for one can of beans. That would make the meal a one pot wonder.

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