Slow Cooker Cajun Red Beans with Andouille Sausage

Yes, I will admit this is a Sandra Lee recipe! However, its one that passes muster in my house. No artificial or processed ingredients involved! This was really simple to make and definitely a keeper. We barely had any leftovers! Even our picky toddler ate a fair share. Who knew I should have been feeding him Cajun all along! I used the whole tablespoon of Cajun spice and it was just right for my husband but a little too spicy for me. I will probably adjust the seasoning next time. I also purchased fresh made andouille sausage rather than the pre-cooked kind. My natural grocer makes sausages on site with no nitrates, msg or other additives. If I make it with the pre-cooked sausage, I will buy the Whole Foods Chicken Andouille Sausage which is also free of additives. To adjust the recipe, for the fresh sausage I removed it from the casing and cooked it on the stove first and then added it to the slow cooker. This recipe is not a good one to leave cooking all day in the slow cooker. Mine stayed in the slow cooker on warm past the 4 hours and it was starting to get a little crispy around the edges of the pot.

Cajun Red Beans with Andouille Sausage

1 package (13 oz) Cajun style andouille sausage, diced

2 cans (15 oz each) kidney beans, drained (I used organic)

1 can 14.5 oz diced tomatoes with onions and green peppers

¼ cup frozen chopped green peppers (I omitted, but would probably use fresh bell pepper)

¾ cup converted rice (I used minute rice)

2 cups vegetable stock

1 tablespoon Cajun seasoning (I used a salt-free blend)

Salt and pepper

In a 4 quart slow cooker, combine sausage, beans, tomatoes and green peppers. In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly. Cover and cook on high setting 3-4 hours. Season with salt and pepper to taste.

Source: Sandra Lee, Semi-Homemade Slow Cooker Recipes 2, Meredith Books, 2007.