Slow Cooker Red Beans & Rice + Bayou Boogie

When an old friend called and said that she and her family would be coming into Lafayette today, to do a little shopping and would like to stop by, I was absolutely thrilled. The only problem was that I had to work and would not have time to prepare dinner for them. So, after checking my pantry and fridge, I decided to cook an oldie but goodie, Red Beans and Rice, in my trusty slow cooker. What could be easier than assembling the ingredients that could simmer all day while I was away and be ready when they arrived around 5:30 pm. So easy and delicious, cher! Enjoy!

Slow Cooker Red Beans and Rice

1 lb. package red kidney beans
6 cups water
2 links smoked sausage, sliced and cut in half
1 cup, cubed ham + add leftover ham bone for extra flavor
1 cup, each, chopped onion and bell pepper
2 stalks celery, sliced thin
2 tsp.'s minced garlic
1 tsp. dried thyme
1 tbs. or more Cajun seasoning
salt to taste
2 bay leaves
1 tbs. Worcestershire sauce

Few good shakes Tabasco sauce
1/2 cup green onions, thinly sliced
3 cups hot cooked rice

Combine the first 12 ingredients in electric slow cooker. Cook for 5 hours on high or for 8 hours on low. Discard bay leaves and mash some of the beans and add green onions and Tabasco, and cook for 15 more minutes. Add a little water, if necessary. Serve over hot cooked rice with a big tossed salad and French bread. Serves 6. Cest bon, cher!

Note: The sausage and ham can be omitted for a vegetarian delight.

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Bayou Boogie

Here's a clip of one of my favorite artists, Marcia Ball, playing one of my favorite songs, "Got My Red Beans Cookin", at this year's Jazz Fest in New Orleans. Hope ya'll are having a wonderful, fun, week! Merci beaucoup for stopping by! Let the good times roll, cher!

Marcia Ball