Red Beans and Rice
A classic comfort food of Louisiana. In the 19th century, this dish was made on Monday AKA wash day. The lady of the house washed clothes by hand which left little time for cooking. This is a great dish for anyone on the go today who also has little time for cooking. It’s my favorite crockpot dish for sure. Who doesn’t like coming home to a cooked meal after a hard day’s work?!
1 pound camellia red beans
2 chicken cubes
1 medium onion
2 stalks celery
1 bell pepper
I head of garlic
3 links of smoked sausage or andouille (I used smoked green onion and garlic pork sausage from Kartchner’s grocery in Krotz Springs, La)
2 bay leaves
1-2 tsp of cayenne pepper (depends how “hot” you like it)
salt
1 teaspoon onion powder
2 teaspoon garlic powder
black pepper
2 tbsp olive oil or vegetable oil
1 tbsp zydeco chop chop
1 tbsp Worcestershire sauce (I used Cajun power brand)
About 4 dashes of Tabasco
Rinse beans then place beans in crock pot.
Fill crock pot with water about 1-2 inches above beans.
Place diced onion, bell pepper, garlic, and sausage into crockpot.
Season with cayenne, onion powder, garlic powder. Drop 2 chicken cubes in. Salt and pepper to taste. Add Worcestershire, tobasco, and oil.
Cover and place on low. Allow to cook for 8 hours or until creamy.
Cook a side of cornbread if desired.
Serve over white rice and Enjoy!
Steps 1 and 2
Step 3
Step 4
Tobasco and Worcestershire
Step 4
Finished product
The result of turning your back for 2 seconds.. Isla having a field day in the garlic powder that she spilled.