Have you ever tried to recreate a recipe from your childhood without any real idea how to make it? That's how this recipe came to be after several mostly failed attempts. One of our many 'second-moms' made this for us frequently. If she wanted to make us a birthday or celebratory dinner of some kind and she would ask us what we wanted, nine times out of ten, this was it. She is an amazing cook, and makes some of the most delicious meals and treats you will ever try but none came to be loved as much as her Red Beans and Rice.
When I was visiting them a few years ago, I even wrote down her recipe and brought it home with me only to be lost in my disaster of a teenager's bedroom. I finally tried to get the recipe again a few months ago but due to what I'm pretty sure was sabotage by her daughter, it didn't work out.
Not only did I want a great recipe, I also preferred a slow-cooker version of the recipe. I scoured the internet looking for one that suited my fancy. I tried this tasty one from Foodie with Family and while good, it wasn't like the one I remembered. So I kept Rebecca's creole seasoning on hand because, well it was delicious and I was pretty sure it needed to be added to whichever recipe I eventually found, and I kept looking. I tried about three others that were just not even close. Then I decided I should just wing it, so I did. All I can say is, "Damn I'm good!". This turned out exactly how I wanted it and brought back so many fond memories from childhood. You should do yourself a favor and go ahead and try it for yourself, I promise you won't be sorry.
Slow-Cooker Red Beans and Rice
2 Packages Turkey Polska Kilbasa
2 – 15 oz. Cans Dark Red Kidney Beans
1 – 15 oz. Can Light Red Kidney Beans
2-3 Celery Stalks, Chopped into ¼ inch pieces
½ Red Onion, diced
1 TBSP Olive Oil
4 TBSP Worcestershire Sauce
About 1-Cup Water
2 TBSP Creole Seasoning (Recipe from Foodie with Family )
- Turn slow-cooker on high, place olive oil on bottom of crock. Place celery and red onion in the crock and let soften, about 5 minutes.
- Slice kilbasa at an angle into ¼ - ½ inch pieces. Add to slow-cooker.
- Drain and rinse beans and place in slow-cooker.
- Mix ketchup, Worcestershire sauce, and creole seasoning. Add enough water for mixture to reach 2 cups. Whisk together and add to slow-cooker.
- Mix all ingredients together. Cook on low for 8 hours or high for 4 hours.
- Serve warm over rice.