Slow-Cooker Red Beans and Rice and Creole Seasoning | Make Ahead Mondays
"Whip up a batch of this handy Creole seasoning to add a little oomph to your every day dishes or reserve it for the most wonderfully tantalizing and simple red beans and rice you've ever had. The slow-cooker does the work so you can stay out of the kitchen on hot days. Be forewarned: this smells so good while it's cooking that you may feel ravenous by the time dinner rolls around. Creole Seasoning adapted from Emeril Lagasse's recipe...."
INGREDIENTS
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3 tablespoons paprika
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2 tablespoons kosher salt
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2 tablespoons garlic powder
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1½ tablespoons dried thyme
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1 tablespoon onion powder
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1 tablespoon cayenne pepper
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1 tablespoon dried leaf oregano
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2 teaspoons black pepper
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10 cups water
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3 cups small red chili beans (about 1½ pounds), rinsed and picked over
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1 pound smoked sausage or andouille, sliced into ¼ to ½-inch rounds
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1 red bell pepper, stemmed, seeded and cut into 1-inch pieces
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1 medium cooking onion (yellow or white), peeled, trimmed of root and blossom ends, and diced
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1 rib celery, cut into ½-inch pieces
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1 tablespoon Creole Seasoning
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½ teaspoon dried thyme
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1 bay leaf
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⅛-1/2 teaspoon ground cayenne pepper (according to heat preference)
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For Serving: Hot cooked rice and green onions
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