|For everyone who loves Red Beans and Rice, here are the same flavors in a slow cooker soup!|
For years I've been a fan of Red Beans and Rice made in the slow cooker, and that recipe has been quite a hit on the blog. What inspired me to come up with a version of slow cooker red beans and rice in soup form was the discovery of Amylu Chicken Andouille Sausage at Costco, a product I'll probably use now when I make the original red beans and rice recipe. Sadly the sausage didn't show up at Costco in time for me to post this recipe for Mardi Gras, but these flavors always help me remember great times I've had in New Orleans, and love the spicy flavors that city is famous for. When I shared some of this with my sister Pam she wasn't sure if her family would like it, since some of them don't like things too spicy, but halfway through dinner she texted me and said it was a hit. If you're cooking for kids you might use a bit less of the spicy Tony Chachere's Creole Seasoning though, and those who want more heat can add Green Tabasco Sauce at the table.
Here's the two-pack of Amylu Chicken Andouille Sausage that inspired me to come up with the recipe!
The sausage comes in packs of eight links, and they're not too thick so I used all of one pack (20 oz.) in the soup. If you're buying the regular grocery store pack with 4 links, you can certainly use less.
I taught school with a woman from Louisiana who taught me to love Tony Chachere's Creole Seasoning, but if you don't have this brand any Creole seasoning will work.
I was using the Ninja Cooker, so I sauteed the onions, garlic, and spices right in the slow cooker, but you can definitely do this in a pan.
I cut the sausage in half and then sliced it into half-moon pieces, but next time I might just go with round slices; take your pick!
Put the onions, garlic, spices, cooked red beans, sliced sausage, chicken stock, Worcestershire sauce, Green Tabasco Sauce, and bay leave into the slow cooker.
While the soup cooks, cook enough rice to have 2 cups cooked rice and a little more for adding at the table. (I used my favorite Zojirushi Rice Cooker to cook the rice, but you can cook it on the stove too.)
Add the cooked rice and cook about 20-30 minutes more on high, adding a tiny bit more stock or water if you'd like a thinner soup. Serve hot, with additional rice and Green Tabasco Sauce to add at the table.
(Makes about 8 servings; recipe inspired by Amylu Chicken Andouille Sausage found at Costco!)
I used the 6 quart Ninja Cooker to make this, but any slow cooker that's 4.5 quarts or larger will work.
1 large onion, chopped small
2 tsp. olive oil
1 T finely minced garlic
2 tsp. dried thyme
1 tsp. dried oregano (Greek oregano preferred)
1 T Tony Chachere's Creole Seasoning, more or less to taste depending on how spicy you want it. (Remember the sausage is also a little spicy.)
2 cans (15 oz. can) red beans, or 3 cups cooked red beans
8 links (20 oz.) Amylu Chicken Andouille Sausage (or use any sausage you prefer, but I loved this sausage)
8 cups homemade chicken stock (or use 5 cans chicken broth)
2 T Worcestershire sauce
2 tsp. Green Tabasco Sauce (or more if you want a lot of heat)
3 bay leaves
2 cups cooked white rice, plus more for serving if desired. (It takes 1/2 cup uncooked rice to make 2 cups cooked rice; I cooked one cup of rice for the recipe but I had some left over.)
Heat the oil in the bottom of the slow cooker (or in a pan if your slow cooker doesn't brown), add the onion and saute until it's starting to brown, about 5 minutes. Add the minced garlic, dried thyme, dried oregano and Tony Chachere's Creole Seasoning and saute about 2 minutes more. Transfer to slow cooker if you're sauteeing on the stove.
Drain canned beans into a colander placed in the sink and rinse with cold water until no more foam apepars, then let drain. When most of the water has drained off, transfer to the slow cooker. (You can also use 3 cups of pre-cooked beans.) Cut the sausage into slices or half-moon slices and add to the slow cooker. Add the chicken stock, Worcestershire sauce, Green Tabasco sauce and bay leaves. Cook on high for about 4 hours or on low for 7-8 hours.
While the soup cooks, cook the rice using a rice cooker or according to package directions. When the soup has cooked about 4 hours (for high) or 7-8 hours (for low), stir in 2 cups cooked white rice. Add a little more water or chicken stock if the soup seems too thick and cook on high for 20-30 minutes more. Serve soup hot, with additional cooked rice and Green Tabascco Sauce to add at the table if desired.
South Beach Suggestions:
The use of rice in this recipe makes it limited to Phase 2 or 3 for the South Beach Diet, and I used Uncle Ben's Converted Rice, which is a lower-glycemic type of white rice. It's also important to use lower fat chicken (or turkey) sausage if you're making this for South Beach. Dried beans are a limited food, so if you're actively trying to lose weight I'd have a smallish portion of this with something like a green salad on the side.
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you.
More Tasty Ideas with Rice and Beans:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Slow Cooker (or stovetop) Vegetarian Black Bean and Rice Soup ~ Kalyn's Kitchen
Popeye's Red Beans and Rice ~ CopyKat Recipes
Black Bean, Rice, and Cilantro Salad ~ Kalyn's Kitchen
Quick and Easy Black Beans and Rice ~ The Perfect Pantry
Chickpea and Brown Rice Patties with Parsley, Mint, and Yogurt-Tahini Sauce ~ Kalyn's Kitchen
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)
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