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Louisiana Red Beans and Rice
Louisiana Red Beans and Rice
180 min8 servings

Smoked turkey sausage and red pepper flakes add zip to this saucy, slow-cooked version of Louisiana red beans and rice. For extra heat, add red pepper sauce at the table. —Julia Bushree, Georgetown, Texas

Ingredients
4 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (14 ounces) smoked turkey sausage, sliced
3 celery ribs, chopped
1 large onion, chopped
1 cup chicken broth
1 medium green pepper, chopped
1 small sweet red pepper, chopped
6 garlic cloves, minced
1 bay leaf
1/2 teaspoon crushed red pepper flakes
2 green onions, chopped
Hot cooked rice
Instructions
1 Slow-cook ingredients
2 Combine the kidney beans, smoked turkey sausage, tomatoes, celery, onion, green pepper, small sweet red pepper, chicken broth, garlic cloves, bay leaf and crushed red pepper flakes in a 4 or 5 qt slow cooker. Cook, covered, on low for three to four hours, until the vegetables are tender.
3 Remove the bay leaf and stir well before serving. Serve the dish poured over a bed of cooked rice and garnish with green onions.