Sunday, February 3, 2008

Mardi Gras Recipes

Slow Cooker Creole Red Beans & Rice with Andouille Turkey Sausage


1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
1 cup chopped onion
4 garlic cloves, minced
1 lb. Italian sausage, links
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 (or apricot jam)
1 tbsp. Worchestershire sauce
2 tsp. hot sauce

1 1/2 cups uncooked long-grain rice

Add all ingredients except rice to a crockpot. Cook on low for 6-8 hours.

Prepare rice according to package, I like brown basmati or jasmine. Serve red beans and sausage over rice.



(click on recipe name to link to the recipe)

This is the jambalya recipe I have used for a couple years,
I'm making this again Monday night to contine my Mardi Gras theme.


I converted it to a crockpot recipe:

1. Place all ingredients in order into your slow cooker except the rice and shrimp. Cook on low for 6-8 hours.

2. Add the shrimp and cook, covered, the last 5 minutes, or until shrimp is cooked through. (Season with salt and pepper, to taste. Serve with hot pepper sauce.)

3. Prepare rice in a seperate sauce pan, according to package.

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