Updated: Mar 16
This family recipe springs right from my hometown of New Orleans, Louisiana! Not only is it incredibly easy and affordable to make, but its a perfect meal to freeze and keep for a busy day when dinner is the last thing on your mind! I grew up eating this meal every. single. Monday. (a hometown tradition) and I still love it every time I make it! Even more special, it has my mom's personal touches!
One pound bag of red kidney beans
one bay leaf
one pack of andouille sausage
one pack of cubed ham
Tony chacheres' cajun season
one tablespoon of minced garlic (or more to taste)
plenty of salt and pepper
one box of instant minute rice
one stick of butter, add more if you want it extra creamy!
On the side:
One pack of jiffy cornbread & shredded cheddar cheese. Add shredded cheese to the cornbread mix before baking (jalapeños are good too if you like the spice!)
Soak your kidney beans in a bowl of water overnight (make sure they are covered in water)
The next morning, add your kidney beans to your crockpot. Cover them in water to prevent burning. Add everything but your sausage and rice. Cook on low for 8 hours. Add your sausage in about an hour before the end. Feel free to use a potato masher to gentlymash some of the beans if you want a creamier dish.
Cook rice seperately.
Serve over rice with a side of cornbread!