Thrown together at my brother-in-law’s house the morning we moved in, I swiped his crock pot for a couple of days. During all the confusion and unpacking of our latest military move, the crock pot meal was a God-send. Even one of the movers leaned in and smelled, trying not to lift the lid.
“You know ma’am, it smells so good, I just have to ask. What are you cooking in there?”
We found make-shift bowls and used plastic spoons I’d kept from a fast food restaurant for future camping trips! Unfortunately amid all the unpacking, I forgot to take a picture of the final product. But the fact it so quickly disappeared is proof of how delicious it was.
This one always turns out creamy and hearty. The green chiles give it just the right amount of tangy bite. It’s the ultimate comfort food. For me anyway! Makes me wish I was from Louisiana…..
smoked sausage
Cooks 4 to 6 hours, depending on crock pot. Makes 8 hearty, delicious, creamy servings of happiness that will just jump right off your plate into your pie hole. I’m trying to use less from jars, cans, and bags and make more things myself. I made the red beans the day prior–in the crock pot no less! You can too, but it does take more planning. I add the can option for the busy bees out there.
What you’ll need:
1– 16 oz. package smoked sausage. Slice it up!
2 cans diced tomatoes with green chiles to give it just a little kick
3 and 1/2 teaspoons organic chicken base melted in 3 and 1/2 cups hot water OR 3 and 1/2 cups of chicken broth
2 teaspoons any brand Creole seasoning, if you have a spice lover, the spicier the better
1 and 1/2 cups uncooked short-grain brown rice
4 cans of red beans made the day prior in your crock pot or two 15 oz. cans of red beans, rinsed and drained
How to cook it:
1. Cook sausage over medium heat for a few minutes, until browned, and drain your grease.
2. Pour sausage and all ingredients in the crock pot, mix it up a bit. Then, just cover it and cook on low 4 to 6 hours. When your rice is tender, it’s done!
End Result:
The brown rice takes a bit longer to cook than white, but is full of nutrients you’ll miss with white rice. Creamy, warm, comforting, flavorful, and full of protein. I’m not real crazy about sausage, but I do like it in this! I think this is one you’ll family will love.
Other Creole, sausage/ rice and beans meals:
Chicken and Andouille Gumbo over White Rice (10buckdinners.com)
Cajun Fried Crab Balls (dricksramblingcafe.blogspot.com)
Smoked Pecan Sausage Sandwich (christinespantry.blogspot.com)
Rice and Beans (fortheloveoffoodblog.com)
Pork, Rice and Beans (theconstanthunger.typepad.com)
Creole Sausage Spaghetti! (cookingwithmadamesara.blogspot.com)
A Peak at Ms. Practicality (riceandbeanslife.com)
Beans & Rice–Rice & Beans (cinchbylaura.wordpress.com)
Jennifer
G.I. Crockpot 
This one is so delicious! I am so glad you posted the recipe!
I forgot we did this one. It was one of the first ones. Well, girl. Now you have the recipe! 🙂
Jenn, I made this one last week and it tasted yummy but the rice came out mushy. My roommate was polite but she just couldn’t take the texture. The bright side I had a great meal for work everyday. Going to make the chicken cordon bleu tonight.
Awww. Mushy rice. There’s nothing worse. I hate that. Your crock pot may cook faster than mine. They all seem to be a little different. The trick is to check it, and when it tastes done, it is. Don’t go by the time as much as the taste. I think you’re awsome because you ate it anyway. I do that!
I use brown rice and that stuff takes twice as long. The first time Michelle and I made it, the rice was still crunchy when we ate it. We had to leave it cook for an additional two hours.
How ironic that yours was mushy and mine was crunchy! But if you liked the recipe anyway, write it down in a little “cook” notebook about what was wrong, and then try it differently the next time. (Like maybe not cooking it as long?) A couple of these I’ve had to try more than once to figure out and I always try to say in the end result what I would have done differently.
I think you’ll have better luck with the chicken cordon bleu, this one was a little tricky with the rice result for me too. Be sure you use a lot of toothpicks on the chicken to keep the cheese in!
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I found your website for this about 3 years ago. Had to search Google for you today to find this. I loved it! Thank you
Thank you Tracy! That really made my day!!