Easiest Way to Cook Appetizing Creamy Cajun Red Beans & Rice

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The ingredients needed to prepare Creamy Cajun Red Beans & Rice:

1. You need 1 lb of Sausage.
2. Use 1 lb of andouille sausage.
3. Prepare 1 1/2 cup of Seasoning blend (onions, peppers, celery).
4. Provide 2 lb of Dried kidney beans.
5. Get 1/4 cup of Dale's low sodium marinade.
6. Provide 1/4 cup of liquid smoke flavor (hickory).
7. You need 1 tbsp of worcestershire sauce.
8. Get 3 tbsp of garlic powder.
9. Use 3 tbsp of onion powder.
10. Use 3 of medium bay leaves.
11. Get 2 tbsp of low sodium creole seasoning.
12. You need 1 of hot water.
13. You need 2 stick of butter.
14. Provide of Serving Suggestions.
15. Prepare of Cooked rice.

Instructions to make Creamy Cajun Red Beans & Rice:

1. Rinse and Soak beans as you normally would..
2. Cut sausage, and andouille, brown well in skillet with seasoning blend. Let stick well to bottom without burning..
3. Add soaked beans to slow cooker or thick iron pot..
4. Add browned seasoning blend and sausages to the pot..
5. Deglaze the skillet. Add 1 cup water to skillet off heat, scrape all the brown up into the water making a dark flavorful broth. Add to pot..
6. Add all other seasoning to the pot..
7. Pour enough water to cover all ingredients. Slow cook on high in slow cooker for about 4-5 hours until tender to your liking. Or Slow cook in iron pot for 3-4 hours one a low med heat making sure not to stick, adding more water if necessary until tender to your liking..
8. After beans are tender turn off heat, stir in 2 sticks butter till melted, mash with potato masher, or back of spoon until creamy enough for your liking..
9. Serve over cooked rice..

Cajun Seasoning - I used Tony Chachere's Original Creole Seasoning for. Red beans slowly simmered with a smoky ham hock until they absorb all of its flavour before being served over rice in one flavour packed meal. One of my favourite versions at the moment is this Cajun style red beans and rice dish which is pure comfort food and it has been a perfect fit over the. I cook my red beans and rice on the stove but I like building the flavor in my dried beans. Plus, it's cheaper and I can control the sodium level in my beans.

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