Tuesday, October 9, 2007

Crockpot Red Beans, Sausage and Rice

This is a family favorite. It is adapted from a recipe from Southern Living.

2 lb. smoked beef sausage, sliced
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup chopped onion
4 garlic cloves, minced
3 (15 oz.) cans red beans, drained and rinsed
1 (15 oz.) can tomato sauce
1 2/3 cups water
3 tbsp. sweet pepper sauce
1 tbsp. Worchestershire sauce
2 tsp. hot sauce
1 1/2 cups uncooked long-grain rice

Cook sausage in a pan over medium-high heat about 5 minutes, stirring until sausage is brown. Remove and drain on a paper towel. Add all ingredients except rice to a crockpot. Stir in sausage and cook on low or for about 4 hours.

Prepare rice according to package. Serve red beans and sausage over rice.

For the sweet pepper sauce I use Tiger sauce. For the rice I use Jasmine rice. You may substitute the beef for hot hickory-smoked sausage.

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