Slow Cooker Red Beans and Rice Soup

(Makes about 8 servings; recipe inspired by Amylu Chicken Andouille Sausage found at Costco!)

Equipment:
I used the 6 quart Ninja Cooker to make this, but any slow cooker that's 4.5 quarts or larger will work.

Ingredients:
1 large onion, chopped small
2 tsp. olive oil
1 T finely minced garlic
2 tsp. dried thyme
1 tsp. dried oregano (Greek oregano preferred)
1 T Tony Chachere's Creole Seasoning, more or less to taste depending on how spicy you want it. (Remember the sausage is also a little spicy.)
2 cans (15 oz. can) red beans, or 3 cups cooked red beans
8 links (20 oz.) Amylu Chicken Andouille Sausage (or use any sausage you prefer, but I loved this sausage)
8 cups homemade chicken stock (or use 5 cans chicken broth)
2 T Worcestershire sauce
2 tsp. Green Tabasco Sauce (or more if you want a lot of heat)
3 bay leaves
2 cups cooked white rice, plus more for serving if desired. (It takes 1/2 cup uncooked rice to make 2 cups cooked rice; I cooked one cup of rice for the recipe but I had some left over.)

Instructions:
Heat the oil in the bottom of the slow cooker (or in a pan if your slow cooker doesn't brown), add the onion and saute until it's starting to brown, about 5 minutes. Add the minced garlic, dried thyme, dried oregano and Tony Chachere's Creole Seasoning and saute about 2 minutes more. Transfer to slow cooker if you're sauteeing on the stove.

Drain canned beans into a colander placed in the sink and rinse with cold water until no more foam apepars, then let drain. When most of the water has drained off, transfer to the slow cooker. (You can also use 3 cups of pre-cooked beans.) Cut the sausage into slices or half-moon slices and add to the slow cooker. Add the chicken stock, Worcestershire sauce, Green Tabasco sauce and bay leaves. Cook on high for about 4 hours or on low for 7-8 hours.

While the soup cooks, cook the rice using a rice cooker or according to package directions. When the soup has cooked about 4 hours (for high) or 7-8 hours (for low), stir in 2 cups cooked white rice. Add a little more water or chicken stock if the soup seems too thick and cook on high for 20-30 minutes more. Serve soup hot, with additional cooked rice and Green Tabasco Sauce to add at the table if desired.



This printable recipe from KalynsKitchen.com.