Today is Mardi Gras day and a huge party will ensue in New Orleans as well as other spots in the US who, like me, hate to miss a celebration. After watching four seasons of HBO’s ‘Treme’, I feel confident there is no other place to truly enjoy the festive spirit of Fat Tuesday other than NOLA. It is the culmination of a holiday season unlike any other. Being the last big bash before Lent, traditional foods and cocktails define the day along with the parades, costumes and bead-throwing from opulent floats.
I can’t think of any food I love better than honest, country-style food. It’s unpretentious, approachable, full of flavor and usually easy to prepare. With a stick-to-your-ribs spiciness, these Slow Cooker Louisiana Red Beans and Rice are no exception. After sharing a gluten-free King Cake recipe and a daytime cocktail, Brandy Milk Punch, a signature savory recipe seemed in order.
Like any holiday recipe, there are many variations locally representing family traditions. Red beans and rice are each cooked separately. Typically the beans include sausage with Andouille being traditional. It adds a smoky, spicy layer to the beans. Some recipes call for ham hock instead or in addition to the sausage making the beans irresistible in my book. Creole spices further differentiate this dish from other similar bean recipes, giving it more of a kick and a signature flavor.
For my recipe I included Andouille sausage which is available at Whole Foods as well as a ham hock. The recipe is very easy. The foundation is sweet onion, celery, bell pepper and garlic lightly sautéed in a skillet after browning the sausage. Instead of starting with dry beans which is the tradition, I used canned red beans allowing the recipe to be shortened slightly. All these ingredients are loaded into a slow cooker to simmer for six hours on low filling your house with irresistible aromas. Whether for Mardi Gras or any day, this recipe is soul-warmingly delicious.
Slow Cooker Louisiana Red Beans and Rice
Ingredients
- 1 teaspoon Extra Virgin Olive Oil
- 1 pound Andouille Sausage
- 1 medium Sweet Red Onion , chopped
- 2 stalks Celery , chopped
- ½ large Green Bell Pepper , seeded and chopped
- 6 medium-large Garlic Cloves , diced
- 1 1-2 pound Ham Hock
- 4 15- ounce cans Red Beans , drained and rinsed
- 2 teaspoons Creole Seasoning
- 2 ½ cups Low Sodium Chicken Stock
- 5 cups prepared Long Grain White Rice
Instructions
- In a large non-stick skillet, brown the sausage over medium-high heat and set aside. Note: if a non-stick skillet is not available, warm the olive oil first and brown the sausage. Retain pain drippings.
- If not already used, warm the olive oil in the skillet again over medium-high heat. Add the onion, celery, bell pepper and garlic to the skillet and sauté for 1-2 minutes to soften slightly and pick up the pan seasonings from the sausage. Place into the bottom of the slow cooker.
- Place the browned sausages on top of the vegetables followed by the ham hock. Add the red beans. Sprinkle the creole seasoning on top and pour in the chicken stock. Cook on LOW for 6 hours until the ham is coming off the hock.
- Remove the sausages, cut into slices and place back into the slow cooker. Scrap any ham off the hock; place ham back in the slow cooker and discard the bone.
heather @french press says
this sounds like the most delicious way to celebrate mardi gras at home, you really cannot go wrong with red beans and rice, but I love that you made them in the slow cooker. I bet the smell was amazing
Toni Dash says
You hit the nail on the head Heather about celebrating at home. These beans are really authentic tasting and it brings Mardi Gras to YOU regardless of where you live. I could eat them every day.
Michele @ Flavor Mosaic says
I love red beans and rice, and this recipe looks awesome, as do your photos!
Toni Dash says
Thank you Michelle and I agree on loving beans and rice. Could eat them at every meal.
Danae @ Recipe Runner says
This recipe reminds me of my childhood! My mom used to make red beans and rice every year for Mardi Gras. She used kielbasa sausage in hers, I’m sure to spare me and my sister from all the spiciness. However today I can’t get enough spicy food in my life and would definitely use andouille. Looks fantastic!
Toni Dash says
I get the feeling Andouille is also not easy to get everywhere. Fortunately with Whole Foods being so common it’s available there. I think some prefer a less spicy version too but that’s the part I can’t get enough of!
Melanie | Melanie Makes says
Red beans and rice is one of my husband’s favorites – love how you’ve transformed it into a slow cooker recipe!
Toni Dash says
Secretly Melanie I love anything I can turn into a slow cooker recipe without compromising the integrity of the dish. I think your husband would love these; they are smoky, spicy with deep flavor.
Carrie @Frugal Foodie Mama says
This looks absolutely delicious! I haven’t had some good red beans and rice in a long while. And bonus for being a slow cooker recipe! 🙂
Toni Dash says
I agree on the slow cooker Carrie. I love the chance to put things together and forget them knowing they’ll turn out as delicious as if they were made on the stove top! We all need recipes like this to swap into our repertoire, right?
Colleen Cayes says
I’m not even hungry, but this looks SOOO good, my stomach is growling and I’m printing out the recipe to make as soon as I can get to the store. Thank you for the inspiration and keeping us Southwesterners in touch with what’s going on around the world.
Toni Dash says
Don’t you love food like this? I think rustic, country fare is my all time favorite. Unpretentious, loaded with flavor. It just feels authentic. I would happily eat this for any meal of the day!
Kristi @ Inspiration Kitchen says
OMGosh – get out of my head! I swear I was just dreaming of this recipe this morning. That is so weird! I can literally taste this, because it’s been in my head all day! Looks delish!
Toni Dash says
Well now you don’t need to dream; throw the ingredients in your slow cooker and voila!
Donna @ The Slow Roasted Italian says
We went to New Orleans a couple years back and I had classic red beans and rice. When I ordered it, I had no idea what a treat I was in for. I have been craving it ever since. I have to tell you when I saw your post, my eyes (and my taste buds) lit up. I am elated to see this recipe. I can’t wait to try it. Thanks Toni!
Toni Dash says
Oh Donna that makes me so happy! The smoky, sultry spice of Andouille sausage and ham hocks really aren’t like anything else, and of course some Creole seasonings thrown in. I could eat this every day I think. I hope if you do have the chance to try it you’ll have many happy memories come back to you!
Jammie says
I love red beans and rice, I always make is a simple way, I will be trying this recipe soon though. Looks so good!