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Recipe : Entry # 8077
Tammy Formby
(256) 659-8378
Recipe Title
New Orleans Red Beans and Rice
Recipe Theme
January: Comfort food
Main Dishes
Marshall-DeKalb EC
1 Pound Small Red Beans, rinsed and soaked at least four hours, or overnight
2 Cups Kielbasa Sausage, cut into bite-sized pieces
1 Cup Cooked Ham, cubed
1 Large Onion, chopped
1/2 Cup Celery, chopped
3 Large Garlic Cloves, minced
4 Cups Water, (or enough to cover bean mixture)
1/4 Teaspoon Dried Thyme
1 Large Bay Leaf
1 Teaspoon Salt
½ Teaspoon Pepper
1 Teaspoon Hot Sauce
3 Cups Cooked Rice
Combine all ingredients except rice into slow cooker or Crock Pot. Cook 6-8 hours on low, stirring once. Serve over rice.
Tell us about your recipe
This is my husband's favorite comfort food. Our first home was near New Orleans, LA, and we loved the food there. Over our 33 years or marriage, I have adapted several recipes for red beans and rice, hoping to keep the authentic taste, and this became our favorite. A friend from LA taught me to remove some of the beans and juices just before serving, mash them, and pour back into the pot for a thicker mixture if desired. It is awesome! It's a no-fuss recipe, and a crowd pleaser as well. This can easily be adapted to your own taste.