Creamy Cajun Red Beans & Rice

• 1 lb Sausage
• 1 lb andouille sausage
• 1 1/2 cup Seasoning blend (onions, peppers, celery)
• 2 lb Dried kidney beans
• 1/4 cup Dale's low sodium marinade
• 1/4 cup liquid smoke flavor (hickory)
• 1 tbsp worcestershire sauce
• 3 tbsp garlic powder
• 3 tbsp onion powder
• 2 tbsp low sodium creole seasoning
• 1 hot water
• 2 stick butter
• 1 Cooked rice

1. Rinse and Soak beans as you normally would.
2. Cut sausage, and andouille, brown well in skillet with seasoning blend.
3. Let stick well to bottom without burning.
4. Add soaked beans to slow cooker or thick iron pot.
5. Add browned seasoning blend and sausages to the pot.
6. Add 1 cup water to skillet off heat, scrape all the brown up into the water making a dark flavorful broth.
7. Add too pot.
8. Add all other seasoning to the pot.
9. Pour enough water to cover all ingredients.
10. Slow cook on high in slow cooker for about 4-5 hours until tender to your liking.
11. Or Slow cook in iron pot for 3-4 hours one a low med heat making sure not to stick, adding more water if necessary until tender to your liking.
12. After beans are tender turn off heat, stir in 2 sticks butter till melted, mash with potato masher, or back of spoon until creamy enough for your liking.
13. Serve over cooked rice.

sausage, andouille sausage, onions, kidney beans, marinade, liquid smoke flavor, worcestershire sauce, garlic, onion, creole seasoning, water, butter, rice

Taken from cookpad.com/us/recipes/363301-creamy-cajun-red-beans-rice (may not work)