Crescent City Red Beans & Rice (Crock-Pot) Recipe
I grew up working in our family restaurants around New Orleans, which is known as "The Big Easy" or "The Crescent City" (due to the shape of the Missi
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Cooking tools:
- Slow cooker
- Mixing bowl
- Colander
- Kettle
- Saucepan
- Saute pan
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Stove
- Pot
- Kitchen towel
Ingredients
- 1 lb dried kidney beans, I prefer the pink ones to the dark red ones
- 1 ham hock (optional)
- 4 garlic cloves, chopped
- 1 teaspoon black pepper, fresh ground
- 1 tablespoon chicken stock, powdered
- 1 teaspoon garlic salt
- 1 teaspoon dried chipotle powder, I use one Knorr mini cube (optional)
- 1 teaspoon liquid smoke (optional)
- 2 -3 bay leaves
- 1 onion, chopped
- 1 bell pepper, chopped
- 1 tablespoon butter
- 1 -2 tablespoons salt, according to your taste
- 1 -2 teaspoons cajun seasoning, Tony Cacheres and Zatarains brand are both very good
- 1/4 cup butter
- 1 teaspoon Tabasco sauce, Chipotle flavored is really nice
- 2 tablespoons cornstarch or 2 tablespoons cornflour
- 1 lb smoked sausage
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