• 2 pkgs Mulay’s Sausage Links (Killer Hot, Original or Mild) cut diagonally into 1/4 inch slices
  • 2 T olive oil
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 4 stalks celery, chopped
  • 4 cloves chopped garlic
  • 1 t dried oregano
  • 1 t thyme
  • 1 bay leaf
  • 3 (15 ounce) cans canned kidney beans, drained
  • 1 1/2 cups uncooked rice
  • 8 cups (2 Qts) chicken broth

Coat a large skillet with non-stick spray and heat over medium-high heat. Add the sausage, stir well, and continue to cook until sausage is browned about 5-7 minutes stirring occasionally. Add the oil and when hot add the onions, green pepper, and celery stir well and cook until vegetables are tender, about 3-5 minutes stir occasionally. Once done, remove the skillet from heat and transfer the contents to a slow cooker. Add the spices, red beans, rice and chicken stock mix well. Set the slow cooker on medium for 6 hours (or 4 hours on high setting). Stir occasionally. Before serving. Salt and Pepper to taste and serve with hot sauce.

Serves: 4 people
Cook Time: 4 - 6 hours. 15 min. prep time
Recipe By: Mulay’s Kitchen