Sunday, February 6, 2011

Do you like a little bit of spicy? Creole? Comfort food? Even better... Make it in the slow cooker!

This is very yum! A little spicy, but not too much that someone cannot handle it. It cooks 6 hours in a slow cooker & freezes well.

Creole Black Beans and Sausage Served Over Steamed White Rice


2 pounds smoked sausage, (2 packages) cut into 1 inch slices
3 (15 ounce) cans black beans, rinsed and drained
1 1/2 cups chopped onion
1 1/2 cups chopped celery
1 1/2 cups chopped green pepper
1 cup chicken stock or broth
1 (8 ounce) can tomato sauce
4 cloves garlic, minced
2 teaspoons dried thyme
1 teaspoon white pepper
1/4 teaspoon cayenne pepper
2 bay leaves


Place a large skillet over medium heat, and add sausage. Cook, stirring, until sausage is browned, about 5 minutes. Drain fat, and transfer sausage to slow cooker.

Stir the black beans, onion, celery, green pepper, chicken stock/broth, tomato sauce, garlic, thyme, white pepper, cayenne pepper, and bay leaves into the sausage in the slow cooker. Cover, and cook on Low until vegetables are tender, about 6 hours. Remove bay leaves before serving.

For perfect Steamed White Rice

2 cups long-grain rice
3 cups water


Put the rice in a 3 quart pot or saucepan with a tight fitting lid (don't put the lid on yet!) and pour in the water. Bring to a boil, and cook until the surface looks "cratery" (like the surface of hot lava or something).
Reduce heat to low, cover, and cook for about ten minutes, till the water is gone.
Let rice stand for a minute or two, then remove the lid, fluff the rice, and serve!

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