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Louisiana Red Beans and Rice Recipe

Louisiana Red Beans and Rice Recipe

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
TOTAL TIME: Prep: 20 min. Cook: 8 hours YIELD:8 servings

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
  • 3 celery ribs, chopped
  • 1 large onion, chopped
  • 1 cup chicken broth
  • 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

  • 1. In a 4- or 5-qt. slow cooker, combine the first 11 ingredients. Cook, covered, on low 8-10 hours or until vegetables are tender.
  • 2. Stir before serving. Remove bay leaf. Serve with green onions and rice.
    Freeze option: Discard bay leaf and freeze cooled bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve as directed. Yield: 8 servings.