It has been so hot lately, and we are finally getting a break this week. I cannot wait for the change in season, its all about comfort food, sweaters, scarves and boots, and snuggling up with a warm drink with the one you love. Defiantly planning a trip up to the mountains to see some fall foliage, its my favorite time of year.
I was in the mood for something spicy today and Liam loves rice and beans, so I made Red Beans and Rice. I wanted low maintenance, therefore the crock pot made its first appearance this season. I forget how much I love me a slow cooker!
The Andouille was a little too spicy for Liam, so I only served him the rice and beans; but you can use a less spicy sausage if you wish. Its all good.
I have a lot of Fall recipes lined up and cannot wait to share them with you. Please feel free to leave comments or questions. I'm glad to be back to blogging after taking a 2 month break. I may have to make up on some of the posts that I missed out on, especially popsicle week...I'm still kicking myself in the ass for missing that week.
Slow Cooker Red Beans and Rice
makes a ton
1 pound Small Red Beans
7 Cups Water
2 1/2 Cups Chicken Broth
2 T. Creole Seasoning, I used Tony's
1 Medium Onion, diced
4 Cloves Garlic, minced
1 Red Bell Pepper, diced
3 Stalks of Celery, chopped
1 # Andouille Sausage, or Sausage of your choosing
Start by sorting through beans, discarding any small rocks or pebbles, rinse, and add to crock pot.
Add water, chicken stock, creole seasoning.
Add veggies and sausage.
Cover and cook on HIGH for 6 1/2 to 7 hours.
Serve over Cooked Rice.