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.
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.