13 Reviews of Crescent City Red Beans & Rice (Crock-Pot)

From: PaulaG

On Jun 1, 2009

The crock-pot is the only to cook beans and your directions were very nicely done. I was in New Orleans about a month ago and purchased several packages of Camellia Red Beans one of which was used for your recipe. I omitted the extra garlic salt and found upon taste testing that the beans were salty enough for our taste with the chicken stock, ham hock, liquid smoke and Cajun seasoning. About of a cup of the beans were mashed and returned to the pot to thicken eliminating the need for the cornstarch. These were served with a fresh fruit salad and Rustic Oatmeal Cornbread. Made and enjoyed for the Epicurean Queens during ZWT 5

From: Galley Wench

On Jun 8, 2009

You got to love crock pots! I didn't plan in advance enough to soak the beans overnight so did the quick soak method. Instead of ham hock, I cut 4 slices of bacon into quarters and lightly browned and then add to the bean pot! Also added a small diced jalapeno and little red wine. About an hour before serving added the sausage to the pot. Instead of thickening with flour, I used my submersible blender to mash up a portion of the beans. Worked perfectly! Thanks for sharing. Made for ZWT5 Zingo!

From: Dreamgoddess

On Jun 9, 2009

Instead of using a ham hock, I added in about a cup of cubed ham that I needed to use up. Otherwise followed the recipe. I served cornbread along with this and it was some mighty fine eating. Made for Dining Daredevils ZWT 5

From: Lavender Lynn

On Jun 3, 2009

Especially for such humble-looking fare, this is amazingly good! Because of a mixup on what should be done before and after cooking, we left out most of the salt, and didn't miss it; the garlic salt, chipotle cube, and hot sauce gave it flavor aplenty, without being unreasonably hot. Very satisfying; you can see why it's a regional tradition. Made for Zaar World Tour 5.

From: TxGriffLover

On Jun 8, 2009

When the weather warms up I use my crock pot A LOT! This recipe is a keeper. I soaked my beans overnight. I had a ham bone I had saved in the freezer, so it finally got to make an appearance. I buy the Minor's concentrated soup bases, and used about 2 teaspoons of the chipotle base for this dish, as well as chipotle flavored Tabasco. I also added some of the Minor's garlic base and bacon base (about a teaspoon each) which really added richness. So many red beans and rice recipes are too bland for my tastes. This recipe packs the flavor and spice, and using a crock pot it's fix-and-forget. Like Galley Wench, I used my stick blender to mash up and thicken the beans, so did not use the flour. Made for ZWT5 Zingo, for the Hell's Kitchen Angels.

From: kellychris

On Jun 11, 2009

These were delicious! I used cubed ham, no chipolte seasoning, liquid smoke, and just mashed about 1 1/2 cups beans to thicken it up. Made for the GROOVY GASTROGNOMES of ZWT5 & Zingo.

From: daisygrl64

On Jun 12, 2009

I had to quickly think of something for dinner yesterday because I knew I was having a busy day. This recipe fit the situation great. I did however change things up, and no disrespect to the recipe but I just went with what I had on hand. I used some pigs tails that I had in the freezer that need to be used (I'm Portuguese so pigs tails aren't gross to us LOL) For the smoked sausage I used Portuguese Bacon cut into 1/2 in pieces. Also being that I decided to make this the same day, I used 4 cans of red kidney beans (I was having company over so used 4 cans) I up's the chicken broth, but couldn't tell ya by how much cuz I just poured it in. In all this was excellent. I didn't serve it over rice, being Portuguese we love our bread Thank you for the recipe and I will make it again one of these days the way the recipe is written Made by member of "Cooks With Dirty Faces" for ZWT5 Zingo

From: breezermom

On Jun 12, 2009

The smell of the andouille sausage while it cooks is reward enough for making this recipe! Add to this the convenience of using your crock pot, and this recipe is a slice of heaven. While chopping the green bell pepper and onion, I almost added celery to complete the Cajun trinity, but I usually don't put celery in my red beans and rice, so didn't with this recipe either. I didn't have a ham hock, but I diced up some ham and threw in half a slice of bacon to season the beans. I used popcorn rice, brought back from New Orleans because I really love the special taste with red beans and rice. I used a little cajun seasoning, but no salt. I felt the salt from the andouille sausage would be enough. I used half the amount of corn flour suggested, as I like my red beans and rice a little soupy...I like the rice to absorb the yummy flavor. I cooked my andouille in a skillet to get rid of the grease, but instead of serving on top of the beans, I added them to the crockpot while the rice cooked so the beans could take on some of the flavor of the sausage. I did add some hot sauce sprinkled over the top when serving. Served this with Zydeco Salad 367912 featuring Central Grocery''s Olive Salad and a nice big piece of crusty french bread. Delish! Made for ZWT5 for the Saucy Senoritas.

From: MarraMamba

On Jun 14, 2009

so so good! i used some cooked ham i had. very satisfying, filling, warming comfort food! just want to add since this is for zwt that i used andouille sausage

From: CarolAT

On Jun 12, 2009

Very good and tasty red bean recipe. Thanks for the great directions. I followed them exactly except I did as others had suggested and mashed a few of the beans and added them back to thicken up the juice. These beans had a great flavor with all the onions, garlic cloves, and spices. Thanks for sharing your family recipe. Made for ZWT5.