Louisiana-Style Red Beans and Rice
INGREDIENTS
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Louisiana-Style Red Beans and Rice
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(Makes about 6 servings, recipe created by Kalyn with inspiration from many visits to New Orleans through the years.)
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I used a 3.5 quart slow cooker to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.
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1 large onion, diced small
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2-3 tsp. olive oil
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1 T minced garlic
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1 T Tony Chachere's Creole Seasoning
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(or other Creole seasoning of your choice)
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1 tsp. dried thyme
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1 tsp. dried oregano
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salt and black pepper to taste (I didn't use salt because the Tony Chachere's seasoning has salt, and I only used a little bit of pepper)
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4 cups cooked small red beans (or use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock)
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3 cups diced lean ham or Louisiana Hot Sausages (dice into pieces about the size of the cooked beans)
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3 cups homemade chicken stock or canned chicken broth
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1 T Worcestershire sauce
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1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
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2-3 bay leaves
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1 tsp. red wine vinegar
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3 cups cooked white rice for serving (Use Uncle Bean's Converted Rice for South Beach Diet.)
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