Crockpot Red Beans & Rice – Crescent City Style

Crockpot Red Beans & Rice is Great Stuff! The family can’t get enough of this and I can’t get over just how easy it is!

 

Just the right dish for easy overnight and morning prep, long slow cooking while we were at work/school, and simple finishes before dinner.

Mom and Pop restaurants in New Orleans always serve Red Beans & Rice on Monday. Always!

This is a take on the restaurant version changed a bit to reflect the fact that I use my crockpot now. I hope you enjoy these yummy beans as much as I do.

Serve over hot, fluffy white rice and a warm piece of buttered and grilled French bread with a side salad or bowl of coleslaw.

Sweet iced tea rounds this awesome southern dish off quite nicely.

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Crescent City Crock Pot Red Beans & Rice
Prep Time
45 mins
Cook Time
8 hrs
Total Time
1 d 8 hrs 45 mins
 

Crock Pot Red Beans & Rice that could be from the heart of the Crescent City. Delicious!

Course: Main Course
Cuisine: Creole
Keyword: Crock Pot Red Beans & Rice
Servings: 6
Ingredients
Ingredients
  • 1 lb dried kidney beans I prefer the pink ones to the dark red ones
  • 1 ham hock optional
  • 4 garlic cloves chopped
  • 1 teaspoon black pepper fresh ground
  • 1 tablespoon chicken stock powdered
  • 1 teaspoon garlic salt
  • 1 teaspoon dried chipotle powder I use one Knorr mini cube (optional)
  • 1 teaspoon liquid smoke optional
  • 2 -3 bay leaves
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 tablespoon butter
  • 1 -2 tablespoon salt according to your taste
  • 1 -2 teaspoon Cajun seasoning Tony Cacheres and Zatarains brand are both very good
  • 1 ⁄4 cup butter
  • 1 teaspoon Tabasco sauce Chipotle flavored is really nice
  • 2 tablespoons cornstarch or 2 tablespoons cornflour
  • 1 lb smoked sausage
Instructions
Directions
  1. These directions are long because I am covering the method quite thoroughly for new-comers.
  2. SOAK BEANS: On Sunday night (or the night before you want to eat these yummy beans), check beans to be sure there are no stones then place beans in a large bowl and fill almost to the top with water. It's better to have too much water than not enough. The beans will more than double in size overnight. In the morning, I drain beans in a colander and rinse well.
  3. A FEW PERSONAL TRICKS: One of the first things I do in the morning is fill my Crockpot with hot tap water just to bring it up to temperature much faster. This saves on cooking time and electricity. I also fill and boil my electric jug (or kettl- this is the water I will use to cook my beans.
  4. PLACE IN CROCKPOT: Beans, ham hock, black pepper, chicken stock powder, chopped garlic, garlic salt, bay leaves, and optional Chipotle powder and liquid smoke. Note: Save adding salt until the end of cook time.
  5. COVER WITH HOT WATER: Cover beans with hot water from your jug or kettle just until fully covered. Then add an extra inch of water on top of that. This will give your beans a chance to swell even more during cooking. Cover Crockpot with lid.
  6. QUICKLY: Sauté onions and bell-pepper just until they begin to cook. Add these to the beans and stir.
  7. COOK: If you are going to be gone all day, cook beans on low setting for 6 to 8 hours. If you will be around to stir, etc., I recommend cooking them on high until they are almost fully cooked (about 4 or 5 hours). Then turn them down to low for the last bit of cooking.
  8. ONCE COOKED: When beans are fully cooked, remove bay leaves (if you can find them aladd butter and stir. To thicken beans, add 2 tablespoons corn flour mixed with just enough cold water to dissolve it. Add this to beans and stir for a minute. Beans should thicken a bit in fairly short order. Repeat until you get the desired consistency.
  9. ADD: Add salt by half-teaspoon until you reach the level of your liking. It may not take much for you. Also add a bit more fresh ground pepper.
  10. NOW: Put your rice on to cook. Slice smoked sausage and cook in a medium-hot cast iron skillet until nicely brown and starting to emit those nice juices. Take skillet off heat but leave sausages where they are. Don't cover.
  11. RINSE your rice with hot water. Once drained, place about half a cup of hot fluffy rice in a wide, shallow bowl.
  12. COVER rice with a generous amount of red beans. Top with a good amount of hot smoked sausage slices.
  13. SPRINKLE with hot sauce and/or more Tony's if you want it spicy like I do.
  14. SERVE with hot buttered, grilled slices of French bread, salad or coleslaw, and a big glass of iced tea.

 

Enjoy!

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Simple Caribbean Jerk Chicken

I like Caribbean Jerk Chicken but often don’t have all the exotic ingredients. This simplifies the mix by using dry Italian dressing. Yummy on the Grill!

 

I love the hint of the cinnamon flavor. This is a recipe I will make again and again.

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Simple Caribbean Jerk Chicken
Prep Time
10 mins
Cook Time
20 mins
Marinating Time
1 hr
Total Time
1 hr 30 mins
 

This really is Simple Caribbean Jerk Chicken! Sooo easy to do.

Course: Main Course
Cuisine: Grilling
Keyword: Caribbean Jerk Chicken
Servings: 6
Calories: 375 kcal
Ingredients
Ingredients
  • 1 envelope Italian salad dressing mix
  • 2 tablespoons brown sugar
  • 2 tablespoons oil
  • 2 tablespoons soy sauce
  • 1 teaspoon cinnamon
  • 1 teaspoon thyme
  • 1 ⁄2 teaspoon ground red pepper
  • 2 1 ⁄2 lbs chicken pieces
Instructions
Directions
  1. Mix all ingredients except chicken in bowl. Pour over chicken.
  2. Cover and marinate 1 hour or over night in fridge.
  3. GRILL it!

 

Enjoy!

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Crock Pot Cheese Tortellini and Meatballs With Vodka Sauce

I love this Crock Pot Cheese Tortellini and Meatballs Recipe! I’m always looking for easy meals for those busy weekdays.

I like meals that I can just throw in the crock pot before I leave for work and have dinner ready when we get home.

This this is one of those throw together dishes that somehow keeps getting requested. Delicious!!!

A great weeknight dinner that makes the weeknight feel special!

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Crock Pot Cheese Tortellini and Meatballs With Vodka Sauce
Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
 

This Crock Pot Cheese Tortellini and Meatballs recipe makes one of my favorite week night meals. Just toss in the Crock Pot in the morning and dinner is ready in the evening!

Course: Main Course
Cuisine: Italian
Keyword: Crock Pot Cheese Tortellini and Meatballs
Servings: 6
Ingredients
Ingredients
  • 1 (1 1/2 lbag frozen cheese tortellini
  • 1 (1 1/2 lbag frozen Italian style meatballs
  • 1 20 ouncjar vodka sauce (or your favorite pasta sauce
  • 1 (8 ounccan tomato sauce
  • 1 teaspoon red pepper flakes or reduce or add to your taste
  • 1 tablespoon dried Italian seasoning flakes
  • 1 cup water
  • 2 cups mozzarella cheese shredded
Instructions
Directions
  1. Combine all ingredients except cheese in crock pot. Cook on low for 6 hours.
  2. Serve in bowls topped with cheese.

Enjoy!

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Slow Cooker Buffalo Honey Meatballs

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Whiskey Grilled Baby Back Ribs – Amazing

These Whiskey Grilled Baby Back Ribs truly are amazing! I found the recipe about a year ago and have been making it ever since. These are fabulous!

 

Absolutely fall off the bone delish!

I tripled the recipe for a family cookout. The ribs were gone in the first 15 minutes! They never want to go out for bbq anymore.

But why go out when we can make the best ribs at home?

Thumbs up! The sauce was just as nice two days later.

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Amazing Whiskey Grilled Baby Back Ribs
Prep Time
45 mins
Cook Time
3 hrs
Total Time
3 hrs 45 mins
 

These Whiskey Grilled Baby Back Ribs really are amazing. So much flavor and yet so easy to make!

Course: Main Course
Cuisine: American
Keyword: Whiskey Grilled Baby Back Ribs
Servings: 4
Calories: 425 kcal
Ingredients
Ingredients
  • 2 lbs baby back rib racks
  • fresh coarse ground black pepper
  • 1 tablespoon ground red chili pepper
  • 2 1/2 Tablespoons vegetable oil
  • 1/2 cup minced onion
  • 1 1/2 cups water
  • 1/2 cup tomato paste
  • 1/2 cup white vinegar
  • 1/2 cup brown sugar
  • 2 1/2 tablespoons honey
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons salt
  • 1/4 teaspoon fresh coarse ground black pepper
  • 1 1/4 teaspoons liquid smoke flavoring
  • 2 teaspoons whiskey
  • 2 teaspoons garlic powder
  • 1/4 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1 tablespoon dark molasses
  • 1/2 tablespoon ground red chili pepper
Instructions
Directions
  1. Preheat oven to 300°F (150°C).
  2. Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chili pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours.
  3. Meanwhile, heat oil in a medium saucepan over medium heat.
  4. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chili pepper.
  5. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens.
  6. Remove from heat, and set sauce aside.
  7. Preheat an outdoor grill for high heat.
  8. Remove the ribs from the oven, and let stand 10 minutes.
  9. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side.
  10. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).

 

Enjoy!

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Cajun-Styled Grilled Catfish – A Winner!

Cajun-Styled Grilled Catfish! We have a winner here! Quick, easy and tasty. I’m from the South and we love fried catfish but I’ve always wanted a good grilled catfish recipe. This is it!!!

A true Cajun Style Grilled Catfish that is outstanding. So simple, quick, and delicious.

If you don’t want to fire up the grill this recipe is also great on the stove-top in a black skillet.

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Cajun-Styled Grilled Catfish
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Cajun-Styled Grilled Catfish is better than southern fried catfish. Now coming from a southerner that says a lot!

Course: Main Course
Cuisine: Creole
Keyword: Cajun-Styled Grilled Catfish
Servings: 4
Calories: 360 kcal
Ingredients
Ingredients
  • 1 teaspoon lemon pepper seasoning
  • 1 teaspoon white pepper
  • 1 teaspoon creole seasoning
  • 1 teaspoon blackened fish seasoning I like Prudhomme's blackened redfish seasoning
  • 4 catfish fillets 1 1/2 to 2 pounds
  • 2 tablespoons lemon juice
  • lemon wedge to garnish
Instructions
Directions
  1. Combine first 4 ingredients; rub the seasoning on catfish. Sprinkle lemon juice on both sides of fish.
  2. Grill, covered with grill lid, over medium hot coals (350-400°F) 5 minutes on each side until fish flakes easy with a fork. Garnish with lemon, if desired.

Enjoy!

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Secret Sirloin Steak – It’s The Marinade

This Secret Sirloin Steak is impressive. Sirloin isn’t my favorite steak-cut, but this marinade makes the meat tender and delicious.

 

I’ll bet even those who say they don’t like marinated meat would like this recipe.

This recipe is a definite “keeper,” and I’m going to experiment with other less-tender cuts of beef like flank steak or round steak.

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Secret Sirloin Steak
Prep Time
20 mins
Cook Time
15 mins
Marinating Time
2 hrs
Total Time
2 hrs 35 mins
 

The secret to this Secret Sirloin Steak is in the marinade. Very good! Very impressive!

Course: Main Course
Cuisine: American
Keyword: Secret Sirloin Steak
Servings: 4
Calories: 325 kcal
Ingredients
Ingredients
  • 1/4 cup Lea & Perrins Worcestershire Sauce plus
  • 1 teaspoon Lea & Perrins Worcestershire Sauce divided
  • 2 tablespoons lemon juice or 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon instant minced onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon instant minced garlic
  • 3 lbs sirloin steaks
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 tablespoon chopped parsley
Instructions
Directions
  1. Combine 1/4 cup of the Lea& Perrins®, lemon juice, oil, minced onion, salt and minced garlic; mix well and set aside.
  2. Place steak in tight-fitting bowl or plastic bag. Pour Lea& Perrins® mixture over steak. Marinate 2 hours. Remove steak from marinade.
  3. Place on rack. Grill over hot charcoal or broil under preheated hot broiler for 7 to 10 minutes on each side or until done as desired, brushing occasionally with leftover marinade. Remove steak to serving plate.
  4. In a small saucepan melt butter. Stir in parsley and remaining 1 teaspoon Lea& Perrins®. Pour over steak.
  5. Slice and serve.

 

Enjoy!

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Grilled Porterhouse Steak With Paprika-Parmesan Butter

I love a good Grilled Porterhouse Steak but it’s the Paprika-Parmesan butter that puts this one over the top. Easy to make and delicious!

 

I jumped with joy when I found this Porterhouse Steak recipe. In my younger days, I worked at a restaurant that served delicious Parmesan butter with all of its steaks.

This is so close to that very recipe.

This works with any steak and is probably the best steak I’ve ever grilled myself!

Give the recipe a try and I think you’ll agree!!!

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Grilled Porterhouse Steak With Paprika-Parmesan Butter
Prep Time
30 mins
Cook Time
30 mins
Marinating Time
2 hrs
Total Time
3 hrs
 

I love a good Grilled Porterhouse Steak but it's the Paprika-Parmesan Butter that makes this recipe!

Course: Main Course
Cuisine: American
Keyword: Grilled Porterhouse Steak
Servings: 4
Calories: 350 kcal
Ingredients
Ingredients
  • 1 2 3/4 lb porterhouse steaks 2-3/4 to 3 inch thick
  • 1/4 cup olive oil
  • 7 large garlic cloves minced
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon salt
  • 2 teaspoons ground black pepper
  • 1 teaspoon fresh rosemary chopped
Paprika-Parmesan Butter
  • 3 tablespoons butter room temperature
  • 2 teaspoons grated parmesan cheese
  • 1 anchovy fillet drained, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon hot pepper sauce
Instructions
Directions
  1. Mix all Paprika-Parmesan Butter ingredients in a small bowl until blended.(Can be made 2 days ahead.)

  2. Use at room temperature.

  3. Place steak in a glass baking dish.

  4. Whisk oil and next 5 ingredients in a small bowl to blend. Pour half of the marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.

  5. Prepare grill, (medium heat).
  6. Remove steak from marinade; shake off excess.

  7. Place steak on grill; cover grill.

  8. Grill steak to desired doneness, (until an instant-read thermometer inserted into the center of steak registers 115 F to 120 F for rare, about 15 minutes per side, or 125 F to 130 F for medium-rare, about 18 minutes per side), occasionally moving steak to a cooler part of the rack if cooking too quickly.

  9. Transfer steak to platter; cover to keep warm. Let stand for 5 minutes.

  10. Using a sharp knife, cut meat away from the bone. Cut each meat section into 1/3-inch-thick slices.

  11. Spread Paprika-Parmesan Butter over top of slices and serve.

 

Enjoy this Grilled Porterhouse Steak!

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Grilled Moroccan Chicken – Absolute Delight

Grilled Moroccan Chicken. Well – let’s do one word for this one – WOW! That’s it! A very healthy, delicious, and exotic way to prepare chicken.

 

Goes great with couscous and a fresh green salad.

Definitely a keeper! Something different and delicious that I’m keeping in mind for times when company comes on short notice – WONDERFUL –

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Grilled Moroccan Chicken
Prep Time
10 mins
Cook Time
15 mins
Marinating Time
30 mins
 

Grilled Moroccan Chicken sounds like it's on the exotic side but it's really just a delicious way to cook chicken!

Course: Main Course
Cuisine: Moroccan
Keyword: Grilled Moroccan Chicken
Servings: 4
Calories: 325 kcal
Ingredients
Ingredients
  • 1/2 cup extra virgin olive oil the best quality you can get
  • 1/4 cup chopped scallion , white part only
  • 1/2 cup chopped parsley
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 4 boneless skinless chicken breasts
Instructions
Directions
  1. Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth.
  2. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes.
  3. Preheat the grill to medium hot.
  4. Grill chicken breasts 5-7 minutes on each side, or until done.

 

Enjoy!

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My Crockpot Spaghetti Sauce

This is a Crockpot Spaghetti Sauce recipe that has been developed over time. My crockpot is my best friend at times when I’m having busy days at work.

 

Busy days or not I still want a decent meal on the table for my family.

This recipe is for a 4-quart crockpot, halve it if your pot is smaller.

You may alter the ground meat as you please; sometimes I use all ground beef when I find a good sale but half beef/half pork is pretty tasty.

I serve spaghetti with crusty bread and a romaine salad.

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My Crock Pot Spaghetti Sauce
Prep Time
15 mins
Cook Time
8 hrs
Total Time
8 hrs 15 mins
 

This Crock Pot Spaghetti sauce is one that has evolved over time. The beef and pork combo makes it ultra delicious!

Course: Main Course
Cuisine: Italian
Keyword: Crock Pot Spaghetti Sauce
Servings: 12
Calories: 195 kcal
Ingredients
Ingredients
  • 1 lb ground beef
  • 1 lb ground pork
  • 1 medium onion chopped fine
  • 2 28 oz cans diced tomatoes with juice
  • 2 6 oz cans tomato paste
  • 2 8 oz cans tomato sauce
  • 2 bay leaves
  • 5 garlic cloves pressed
  • 4 teaspoons dried oregano
  • 1 1/2 teaspoons salt
  • 4 teaspoons dried basil
  • 3 tablespoons brown sugar
  • 1 teaspoon dried thyme
Instructions
Directions
  1. Brown meats and onion in a skillet and drain well. Transfer to your crock pot.
  2. Add remaining ingredients and mix well.
  3. Cover and cook on low for 8-10 hours.
  4. Serve over hot spaghetti noodles.

 

Enjoy!

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One Dish Microwave Spaghetti

This One Dish Microwave Spaghetti is quick and easy comfort food. A complete meal on its own, but garlic bread and a tossed salad make great additions.

 

I had my doubts about spaghetti in the micro but it works out fine!

Easy peasy… I love it! Interestingly enough this recipe really improves on the reheat…

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One Dish Microwave Spaghetti
Prep Time
10 mins
Cook Time
15 mins
Resting Time
5 mins
Total Time
30 mins
 

This One Dish Microwave Spaghetti couldn't be easier to make. Yet the flavor will make the family feel you stood over the stove all day!

Course: Main Course
Cuisine: Italian
Keyword: One Dish Microwave Spaghetti
Servings: 4
Calories: 305 kcal
Ingredients
Ingredients
  • 1 lb ground beef or 1 lb Italian sausage
  • 1 teaspoon garlic salt
  • 1 tablespoon dried onion
  • 1 (26 ouncjar spaghetti sauce plus
  • 19 1/2 ounces water
  • 4 jar sliced mushrooms
  • 1 teaspoon parsley flakes
  • 1 teaspoon oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 lb spaghetti broken into 2 inch pieces (uncooked)
  • 1/3 cup Parmesan cheese grated
Instructions
Directions
  1. Crumble ground beef into a microwave-safe casserole; add garlic salt & onion. Microwave on high until no longer pink (about 4 minutes); stirring once. Drain; stir to break meat into smaller pieces.
  2. Add tomato sauce, water, mushrooms, remaining seasonings and spaghetti. Cover with casserole lid; microwave for 10-12 minutes or until spaghetti is tender, stirring twice.
  3. Let stand 5 minutes, sprinkle with Parmesan cheese and serve.

 

Enjoy!

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