Gluten Free Red Beans and Rice Soup Recipe
Updated May 28, 2020, Published Aug 26, 2011
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While hurricane Irene has been swirling around the Atlantic, hurricane Carol was brewing at our house. I had a bad day yesterday and when I have a bad day, those around me tend to have a bad day too. Funny how that happens.
Fortunately, hurricane Carol petered-out without leaving too much damage and debris in her wake. Let’s hope the same can be said for the Eastern Seaboard after Irene hits this weekend.
The thing about hurricane season here on the Gulf of Mexico is that while the days can be dark and stormy it is still really hot outside. Which poses a dinner dilemma – when it is dark and stormy out and comfort-food is called for but heating up the house is not a great option – what do you make for dinner?
This is a perfect time to pull out the slow cooker. I love the fact that I can have something cooking away, wafting homey, comforting scents into the air, that doesn’t make my air conditioner work overtime.
Ever since Katrina I can’t go into hurricane season without thinking of New Orleans. This hearty, stick to your ribs, gluten free recipe is my homage to New Orleans – Red Beans and Rice Soup.
I love this recipe because it is so packed with flavor, so robust and yet so simple. To make it really easy I started off with a bag of Hurst Family Harvest Bayou Cajun Red Bean Soup mix which has the gluten free seasonings all ready in the mix!
You can make this recipe on the stove top, just simmer the soup for about 2 hours, but I like to prepare everything the night before, while I am already cooking dinner that night and throw it all in the slow cooker in the morning. This was a strategy I employed when my kids were younger, whenever possible I would try to make more than one dinner at a time. Such a great time saver especially at a time when families are adjusting to the kids going back to school and busier schedules.
So here’s hoping that Irene calms down and acts more like Carol than Katrina.
Oh, and if you happen to be in need of a new slow cooker, hop over here and enter to win one!
Gluten Free Red Beans and Rice Soup Recipe
Ingredients
- 1 package Hurst Family Harvest Bayou Cajun Red Bean Soup
- 1 tablespoon olive oil
- 1 pound andouille sausage, - (omit for vegan and vegetarian), sliced
- 1 medium onion, - chopped
- 2 large carrots, - thickly sliced
- 4 cloves garlic, - minced
- Kosher salt and pepper
- 1 cup rice
- 4 cups gluten free chicken or vegetable stock
- 3 cups water
- 3 green onions, - sliced
Instructions
- The night before you plan to serve this soup, pour the beans into a large saucepan, cover with water and bring to a boil, lower the heat and simmer for 30 minutes. Reserve the seasoning packet for later. Let the beans cool in the water and then refrigerate overnight. Drain the beans and rinse. Put into a slow cooker along with the reserved seasoning packet.
- Heat a large skillet over medium heat and add the sliced sausage, onions and carrots. Cook until everything starts to brown, about 10 minutes. Add the garlic and cook for 30 seconds. Season with salt and pepper. (Can be made up to this point the night before, put in an airtight container and refrigerate.) Put in slow cooker with the beans and add the rice, stock and water. Stir everything to combine. Cook on low for 8 – 10 hours. Garnish soup with green onions.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What a great soup. I would love it!
Thank you Helene!
There is a new GF cookbook out there that is a great read….”In the Land of Misfits, Pirates and Cooks” is a GF cookbook with a Caribbean twist. It is available at Barnes and Noble stores and Amazon dot com.
is the time correct? I put my crockpot on for 8.5 hours and then it warmed for another 1.5. The rice was pretty overcooked. Any ideas?I love your recipes, this one just didn’t work out so well for me.