cajun red beans and rice using crockpot

Ingredients For cajun red beans and rice using crockpot

• THE NIGHT BEFORE COOKING, IN 4 TO 6 QT CROCKPOT, MIX THE FOLLOWING TOGETHER. DO NOT TURN CROCKPOT ON AT THIS TIME
• 1 lb

  kidney beans, dry
• WHEN YOU PUT KIDNEY BEANS IN CROCKPOT COVER THE BEANS WITH WATER PLUS ABOUT 2" OVER - CONTINUE TO MIX THE FOLLOWING AND ADD
• 1 tsp

  cayenne pepper
• 3/8 tsp

  garlic powder
• 1/2 tsp

  onion powder
• 1/4 tsp

  marjoram
• 1/2 tsp

  paprika
• 4 tsp

  chili powder
• 1/4 tsp

  oregano, dried
• 1/4 tsp

  salt
• 1/2 tsp

  pepper
• 1-1/2 tsp

  cajun seasoning
• THE NEXT MORNING - TURN THE CROCKPOT ON LOW . AND ADD THE FOLLOWING
• 3 c

  water
• 2 tsp

  tabasco sauce
• 2

  bay leaves
• 3

  beef bouillon, cubes
• 1 Tbsp

  worcestershire sauce
• 1 can

  rotel diced tomatoes & chili peppers
• 1 pinch

  brown sugar
• LET SIMMER THROUGHOUT THE DAY - ADD WATER AS NECESSARY TO KEEP THE LEVEL ABOUT 1" ABOVE THE BEANS
• TWO HOURS BEFORE SERVING, TURN THE CROCKPOT TO HIGH - ADD THE FOLLOWING VEGETABLES, STIRRING OCCASIONALLY
• 1 stalk

  chopped celery
• 1/2

  chopped green pepper
• ONE HOUR BEFORE SERVING - SLICE INTO 1/2 " PIECES
• 1 lb

  andouille, german or polish sausage