Red Beans, Sausage and Rice

Since I am in Baytown, my schedule has been a tad thrown off.  For example, instead of Crock-Pot Monday, we had Crock-Pot Tuesday in the Cruz residence.  To celebrate, I broke out an old school classic today — Red Beans, Sausage and Rice — but made some healthy modifications.

Red Beans, Sausage and Rice

  • 16 ounces dried kidney beans
  • 1 package Butterball Hot Turkey Sausage (5 links), sliced
  • 1 32 ounce container low-sodium chicken stock
  • 32 ounces water (or chicken broth)
  • 2 jalapenos, sliced
  • 1/2 onion, diced
  • 2 T. Cajun Spice
  • 1 T. Cumin
  • salt and pepper, to taste

Put all ingredients into the Crock-Pot and stir.  Cook on Low for 10 hours.  Serve with rice (brown rice!) and cornbread (Jiffy anyone?). Enjoy!

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