Slow-Cooker Red Beans and Rice and Creole Seasoning | Make Ahead Mondays

INGREDIENTS

3 tbsp

paprika

2 tbsp

kosher salt

2 tbsp

garlic powder

1 1/2 tbsp

dried thyme

1 tbsp

onion powder

1 tbsp

cayenne pepper

1 tbsp

dried leaf oregano

2 tsp

black pepper

10 cups

water

3 cups

small red chili beans (about 1 1/2 pounds, rinsed and picked over)

1 lb

smoked sausage or andouille (sliced into 1/4 to 1/2-inch rounds)

red bell pepper (stemmed, seeded and cut into 1-inch pieces)

medium cooking onion (yellow or white, peeled, trimmed of root and blossom ends, and diced)

rib celery (cut into 1/2-inch pieces)

1 tbsp

Creole Seasoning

1/2 tsp

dried thyme

bay leaf

1 tsp

ground cayenne pepper (according to heat preference)

For Serving: Hot cooked rice and green onions