Red Beans and Rice
- 16 ozs Bag of red beans
- 16 ozs Bag of kidney beans
- 1 lb Ham shank
- 6 cups Chicken stock
- 12 ozs Andouille sausage
- 2 cups Short grain white rice
- 3 cups Cold water
- 1 1/2 cups Yellow onion with 1/4 dice
- 1/2 cup Celery with 1/4 dice
- 1/2 cup Carrots with 1/4 dice
- 1/2 cup Red or green bell pepper with 1/4 dice
- 2 Bay leaves
- 1 tbsp Garlic, minced
- 2 tbsps Creole seasoning
- 3 tbsps Kosher salt
- 1 tbsp Black pepper
- 1 tbsp Smoked paprika
- 1 tbsp Chili powder
Rinse and soak beans overnight in the fridge with 3 TBS. of kosher salt or use a quick soak method by pouring boiling water over the beans and covering at room temperature for an hour.
Drain and thoroughly rinse beans removing any skins and split beans. Add to the crockpot.
Next, dice bell pepper, onion, carrots, celery, and minced garlic. Add to the crockpot.
Add chili powder, creole seasoning, paprika, and salt/pepper to taste. Add chicken stock and bay leaves. Cover and cook using the 8 hour setting.
For the Rice: Preheat the oven to 375. Use a 9X9 baking dish, add two cups white rice and 3 cups of water with salt and pepper,stir, and cover tightly with foil. Bake for 30-35 mins or until all the water is evaporated, fluff with fork and serve. * cook rice when the beans are in their last 45 mins of cooking
While rice is cooking, slice andouille sausage and saute on medium high heat until they are nicely browned and add to your red beans. Once beans are done, shred ham shank into the beans and discard the bones along with discarding the bay leaves. Serve over rice and ENJOY!
Check out more tips from Chef Samantha making this recipe with her kids by clicking here.