1 pound andouille sausage, sliced ½-inch thick
1 cup diced ham
2 16-ounce cans red beans (we use kidney beans)
3 stalks celery, thinly sliced
2 green bell peppers, small diced
1 cup diced onion
5 green onions, thinly sliced
8 cups low-sodium chicken stock
1 teaspoon smoked paprika
1 teaspoon dried oregano
2 bay leaves
¼ teaspoon cayenne pepper
1½ teaspoons salt
6 cups cooked rice
Place all ingredients from sausage through salt in a 6-quart slow cooker. Mix well.
Cook on low for 6 hours or on high for 4 hours.
Serve over rice, topped with a sprinkle of extra green onions.