Rebecca's Crock Pot Red Beans and Rice

2 T. olive oil

2 (13 oz.) Kielbasa or Andouille sausage sliced into ½” medallions

Green pepper, finely diced

3 celery ribs, finely diced

2 T. minced garlic

1lb dry small red beans

8 c. chicken broth

1 t. Liquid Smoke, hickory flavored

1 T. Tony Chachere's Cajun Seasoning

1 Bay Leaf

2 T. dried onion flakes

½ t. parsley

1/4 t. basil

1/4 t. oregano

1 T. Soy sauce

1 T. Worcestershire sauce

In a large frying pan, brown the sausage in 1T olive oil until dark brown and crispy. Add meat to crock pot. In same pan add 1T olive oil, green pepper and celery. Cook on medium high until veggies are cooked through. Add garlic and cook until fragrant. Remove from pan and add to crock pot. Rinse beans and check for any stones. Add to crockpot with all remaining ingredients.  Heat on high for 6 hours.  During last 30 min, cook 4 c. uncooked rice in rice cooker. 

While rice is cooking, remove 2 c. beans and place in medium bowl(pick out any meat and return to crock pot). Blend with immersion blender until saucy. Return to crockpot and mix well to thicken.  Serve over rice. Add more Cajun seasoning if you like it spicy! Store in fridge separately from rice to keep rice from getting soggy.