cajun red beans and rice using crockpot

Ingredients

• THE NIGHT BEFORE COOKING, IN 4 TO 6 QT CROCKPOT, MIX THE FOLLOWING TOGETHER. DO NOT TURN CROCKPOT ON AT THIS TIME
• 1 pound kidney beans, dry
• WHEN YOU PUT KIDNEY BEANS IN CROCKPOT COVER THE BEANS WITH WATER PLUS ABOUT 2" OVER - CONTINUE TO MIX THE FOLLOWING AND ADD
• 1 teaspoon cayenne pepper
• 3/8 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon marjoram
• 1/2 teaspoon paprika
• 4 teaspoons chili powder
• 1/4 teaspoon oregano, dried
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1-1/2 teaspoon cajun seasoning
• THE NEXT MORNING - TURN THE CROCKPOT ON LOW . AND ADD THE FOLLOWING
• 3 cups water
• 2 teaspoons tabasco sauce
• 2 - bay leaves
• 3 - beef bouillon, cubes
• 1 tablespoon worcestershire sauce
• 1 can rotel diced tomatoes & chili peppers
• 1 pinch brown sugar
• LET SIMMER THROUGHOUT THE DAY - ADD WATER AS NECESSARY TO KEEP THE LEVEL ABOUT 1" ABOVE THE BEANS
• TWO HOURS BEFORE SERVING, TURN THE CROCKPOT TO HIGH - ADD THE FOLLOWING VEGETABLES, STIRRING OCCASIONALLY
• 1 stalk chopped celery
• 1/2 - chopped green pepper
• ONE HOUR BEFORE SERVING - SLICE INTO 1/2 " PIECES
• 1 pound andouille, german or polish sausage