Recipe of Homemade 15 bean Cajun soup mix with smoked sausage & rice
Hello everybody, hope you're having an incredible day today. Today, I will show you a way to make a distinctive dish, Steps to Make Favorite 15 bean Cajun soup mix with smoked sausage & rice. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from 15 bean Cajun soup mix with smoked sausage & rice, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 15 bean Cajun soup mix with smoked sausage & rice delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to first prepare a few components. You can have 15 bean Cajun soup mix with smoked sausage & rice using 25 ingredients and 7 steps. Here is how you cook it.
Ingredients and spices that need to be Take to make 15 bean Cajun soup mix with smoked sausage & rice:
- 1 bag (20 oz) hurst ham beens 15 bean cajun soup mix
- 1 medium white or yellow onion diced
- 1/2 green bell pepper diced
- 1/2 red bell pepper diced
- 3/4 cup celery diced
- 3 cloves garlic minced
- Seasoning packet from beans
- 2 tablespoons parsley
- 4 cups filtered water
- 4 cups chicken broth
- 1 ham hock
- 2 packs (12 oz) each beef smoked sausage sliced and halfed
- Juice of 1 small lemon
- 1 can (14.5 oz) petite diced tomatoes don't drain
- 2 teaspoons Italian seasonings
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- For rice 👇
- 3 cups white instant rice
- 3 cups filtered water
- 2 teaspoons sea salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 4 tablespoons butter
Steps to make 15 bean Cajun soup mix with smoked sausage & rice
- Rinse and sort through beans and check for unwanted debris and discard.
- In slow cooker add beans, onion, peppers, garlic, celery, parsley, seasoning packet, broth and water. Mix up and add ham hock in.
- Cover and cook on high for 8 or 9 hours (don't open lid while cooking)
- Brown sausage in a skillet on medium high heat and set aside in refrigerator till ready for use.
- After 8 hours check beans for doneness. If tender remove ham hock and remove fatty outside and shred and add to soup. Add in browned sausage, tomatoes, Italian seasonings, lemon juice, butter, salt and pepper. Stir up and cover and continue to cook for about 30 more minutes
- Bring a pot of water to a boil and then add in rice, butter, salt, pepper and garlic powder. Remove from heat and let sit for 10 minutes covered.
- Serve with rice and enjoy with some buttered cornbread on the side
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