Slow-Cooker Red Beans and Rice and Creole Seasoning
INGREDIENTS
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For the Creole Seasoning:
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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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1 1/2 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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For the Slow-Cooker Red Beans and Rice:
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10 cups water
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3 cups small red chili beans (about 1 1/2 pounds), rinsed and picked over
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1 pound smoked sausage or andouille, sliced into 1/4 to 1/2-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 1/2-inch pieces
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1 tablespoon Creole Seasoning
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1/2 teaspoon dried thyme
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1 bay leaf
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1/8-1/2 teaspoon ground cayenne pepper (according to heat preference)
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For Serving: Hot cooked rice and green onions
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Optional: Sour Cream
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