Where I grew up in South Texas, Cajun cooking was not easy to find. Now, Mexican Food and Tex-Mex, a completely different story. I grew up eating tacos for breakfast most days and miss the fact I can’t that here. Fast forward too many years to post and feel ok about it, and I’m 30 minutes from the Louisiana border. We get Cajun food here and there that’s ok, but we’re only a 5 hour drive from New Orleans. That’s real deal amazing food down there. *Side note, my absolute favorite place in NOLA is Mr. B’s. If you’re ever there, make sure to try the BBQ Shrimp or Shrimp and Grits. We may need a trip down there soon.
I digress and am all over the place today. Anyways, I’ve never really attempted any Cajun food because I am a W.I.M.P. when it comes to spicy foods. Most Cajun food sets my mouth a blaze. I found a Cajun seasoning the other day in the store that claimed to be “mild” and I thought I’d give Red Beans and Rice a try. Turns out, it was pretty darn good. Also, I have to confess, I’ve never been able to cook rice just right. Until now. I came across these directions via pinterest, and they turned out PERFECT. I will never cook rice another way ever again.
This recipe is really good and way too easy. Great for weekdays, or if company is coming and you don’t want to cook a big elaborate meal. It would go really great with some Abita Strawberry (my favorite beer ever) and refreshing Blackberry Ice Cream for dessert!
- 1 pound red beans
- 7 cups water
- 20 Oz Chicken Broth
- 1 green bell pepper, chopped
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped or minced
- 1-1/2 pounds Andouille Sausage (sliced into bite size pieces)
- 2 tablespoons Creole Seasoning (I used a Mild Creole Seasoning)
- Hot cooked rice
- Rinse beans and pour into crock pot.
- Add water, chicken broth, vegetables, sausage and seasoning into pot.
- Cook on high for 7 hours.
- To assemble rice to bottom of bowl and top with beans. Serve with French bread for full effect.