Crock pot Louisianan Red Beans and Rice

This is a great fall recipe to create. It is full of awesome goodies that go naturally on the fall menu. The beauty of this recipe is that it is easy enough to fix because it is prepared in the crock pot

The ingredients include:

This is what it looks like after you add all the ingredients…

& after it’s simmered for a bit the juices start to appear…

& finally the finished product.  Look @ how juicy & yummy that is.  I really wish you could all smell how absolutely delicious my house smells.  Oh & you serve it over rice.  I like brown but Hubby prefers white.  Guess what?  I win!  I don’t even buy white rice!  bwa, ha, ha, ha, ha!!!

Louisiana Red Beans & Rice

4 cans (16 oz each) kidney beans, rinsed & drained

1 can (14 1/2 oz) diced tomatoes, undrained

1 package (16 oz) Johnsonville New Orleans Brand Andouille recipe

1 C chicken broth (I use organic no-fat cause it’s lower in sodium)

3 celery ribs, chopped

1 lg onion, chopped

1 med green pepper, chopped

1 small sweet red pepper, chopped

2 – 3 jalapeno peppers, chopped

3 garlic cloves, minced

1 bay leaf

1 tsp crushed red pepper flakes

2 – 3 zucchini, chopped

Hot cooked rice

In a 6qt slow cooker, combine the first 12 ingredients.  Cover & cook on low for 8 – 10 hrs or until heated through.  About 30 min before serving add zucchini.  Stir before serving.  Discard bay leaf.