Ingredients:
- 3 tablespoons olive oil
- 1 (1-pound) package Camellia Brand Baby Lima Beans
- 1 pound andouille sausage, cut in 1⁄2″ slices
- 1 pound ham, cubed
- 2 medium onions, chopped
- 2 stalks celery, chopped
- 4 green onion stalks, chopped
- 5 cups water
- 1 (10-oz.) can chicken broth
- 2 teaspoons Creole seasoning
- 2 teaspoons crab boil seasoning
- 1⁄2 teaspoon sage
- 1 teaspoon garlic powder
Directions:
- Add all ingredients to the slow cooker and stir.
- Cover and cook on low heat for 8 hours or until beans are tender.
- Serve over fluffy white rice.
From In a While, Crocodile: New Orleans Slow Cooker Recipes by Patrice Keller Kononchek and Lauren Malone Keller, photographs by Michael Palumbo.
© 2014 Patrice Keller Kononchek and Lauren Malone Keller, used by permission of the publisher, Pelican Publishing Company, Inc.