I’ve pretty much been called the Master of Red Beans and Rice. But, I prefer the title “Red Bean Queen”. Or maybe, “The Sensei”! Anyway, I love making some dang on red beans! I’ve worked hard at perfecting the taste and texture in different cooking methods. There’s the stovetop version and the pressure cooker one. But, I was missing the slow cooker method. Not anymore!
It’s a dump and go slow cooker meal. Don’t we love those? I brown the sausage. Then, saute the veggies, the Trinity, in those yummy and flavorful sausage drippings. After that’s done, you just dump it all into the slow cooker along with quick soaked, red beans.
Easy dinners are my thing. And the Crock-Pot makes things even more convenient. My Chicken Spaghetti recipe has been a favorite on the site for awhile. I decided to make it more fuss free by sharing the slow cooker version!
Don’t be afraid! I know this dump and go method looks gross. Trust the process! It all adds to the ease of this recipe. Just pour in the goods, cover it all with a lid, and go on about your life.
Kid approved! This Chicken Spaghetti made in a slow cooker is magically delicious. That was corny. But, this stuff is a life saver for busy households! It stretches and goes a long way. Serve with a veggie and some crusty bread. Dinner is served!
My Cookies know that the most important element of any and every recipe to me is flavor. And I wholeheartedly believe in building flavors. You never want to rely on one aspect of a dish for flavor. It’s best to add and build it with each component. This is especially true when slow cooking. It provides the perfect scenario to layer on the taste! And my Cajun style smothered potatoes does not slack in taste.
I love russet potatoes in this recipe. However, any will do. Skin on or off? Totally up to you. Use the sausage of your choice as well. You always have the option of browning the sausage before adding them into the crockpot. I opted not to. I just add them in first, and add the other ingredients on top. Doing so will allow all of the grease and flavor from the sausage to meld with the broth and liquid shrimp and crab boil concentrate. And when you mix it all together in the end….whoa! Yeah. Flavors unite!
Cajun or Creole Seasoning? Doesn’t matter.
I keep the seasoning super simple. The Cajun or Creole seasoning and the shrimp and crab boil does all of the work! Just make sure you evenly distribute the seasonings while sprinkling them on top. Also, we don’t need much liquid at all. I add a splash just to keep the potatoes from sticking. It helps move the cooking process along as well.
Save the Best for Last
Allow the shrimp to chill in the fridge until the potatoes are fully cooked. You don’t want to overcook the shrimp. I give them a good 10-20 minutes to cook in the slow cooker. This is just the right amount of time for the shrimp to cook completely and soak up all of those spices. No need to season the shrimp. There’s plenty of seasoning in the crockpot to cover them.
This is basically a complete meal on its own. I add a green salad and call it dinner! Garnish with some chopped, green onions for freshness and it’s time to eat!