Authentic, No Shortcuts, Louisiana Red Beans and Rice This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.Advertisement
Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.
Per Serving: 556 calories; protein 27.2g; carbohydrates 61.5g; fat 22.3g; cholesterol 49.9mg; sodium 615.1mg. When making your rice, if you have the time try it this way: Boil your rice until nearly done, drain in a metal strainer and rinse with cold water. Add about an inch of water to the pot you boiled the rice in and place the strainer full of rice on top of the pot. place on stove on medium heat, cover and steam the rice for about 15 minutes. This is a little time consuming, but it makes perfect rice.