It was a dinner disaster. Okay, not quite a disaster, but definitely disappointing.
I was really looking forward to having my favorite slow-cooker recipe, and I was so proud of myself for preparing a hot, home-cooked meal after having been on a cooking hiatus the past couple of weeks.
It was dinner time, I removed the lid on the crock pot only to see that dinner wasn’t ready. It was not the first, but second time that I made the mistake of using unconverted rice. I was beside myself.
To salvage dinner that night, I prepared some boil-in-bag rice to put in the bottom of our bowls and hoped we could use a slotted spoon to avoid the hard, uncooked rice. Dinner wasn’t entirely crunch free, but the flavor of the meal made up for it.
The first time I made this mistake, all the leftovers were thrown out. Determined not to throw good food away, I made a last-ditch effort at rescuing the dish. Recalling that unconverted rice cooked in a crock pot needed more liquid and a longer cooking time than converted rice, I added a bit more broth, placed the lid back on the pot and left the rice to cook.
It worked! The dish was sort of mushy, but very good nonetheless. We enjoyed the meal again the next night. Thankfully, good food didn’t go to waste.
Now, with all of that said, I hope you will give this recipe a try. It’s from the Southern Living Slow-Cooker cookbook. You really can’t go wrong with Southern Living…if you follow the instructions.
creole sausage with red beans and rice
|Prep time||10 minutes|
|Cook time||4 hours|
|Total time||4 hours, 10 minutes|
|Meal type||Main Dish|
|From book||Southern Living Slow-Cooker Cookbook|
- 16oz packaged smoke sausage
- 10oz cans diced tomotoes with green chiles (2 cans)
- 3 1/2 cups chicken broth
- 2 teaspoons creole seasoning (I used Tony Chachere's)
- 1 1/2 cup uncooked converted long grain rice
- 15oz can of red beans (drained)
|cook sausage over medium heat until browned, drain|
|place sausage in 4-quart slow cooker|
|stir in tomatoes and next 3 ingredients|
|cover and cook on LOW 3 1/2 hours|
|stir in beans|
|cover and cook on high 30 minutes or until thoroughly heated|