Slow Cooker Sausage Corn Stew Recipe
- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat1.3 g
Slow cooker sausage corn stew recipe. Sausages with corn and vegetables cooked in a slow cooker. Very delicious! Use any kind of sausages you like-vegetarian sausage links are delicious too. Serve this delicious stew over the cooked rice or cornbread to soak up juices.
This recipe belongs to Creole cuisine.
Are you looking for more delicious slow cooker recipes? Please check out our huge collection-Slow Cooker Recipes
Equipment You Need to Prepare Slow Cooker Sausage Corn Stew Recipe
How To Prepare Sausage Corn Stew in Slow Cooker
makes 4 servings
Ingredients: 3/4-1 pound (360-480 g) reduced-fat smoked turkey sausage links, sliced into 1-inch (2½ cm) slices, 28 oz (840 ml) can diced tomatoes with roasted garlic, undrained, 1 cup (250 ml) chopped yellow onion, 1 cup (250 ml) whole-kernel corn, 1/2 cup (125 ml) chopped red bell pepper, 1 cup (250 ml) red beans, soaked and drained, 1/2 cup (125 ml) green beans, soaked and drained 2 cloves garlic, minced, 1/2 teaspoon (3 ml) dried thyme leaves, salt and freshly ground black pepper to taste, hot pepper sauce
Instructions: Peel and chop 1 large yellow onion. Slice, core, and chop 1 large red bell pepper. Peel and mince 2 garlic cloves. In a large bowl, soak red and green beans for a couple of hours, then drain and set aside.
In a 6-quart (6 L) slow cooker, combine all ingredients, except salt, black pepper, and hot pepper sauce. Cover the pot and cook on high-heat setting for 4-5 hours, or until sausages and vegetables are cooked through.
Turn off the slow cooker and open the lid. Season sausage corn stew with salt and black pepper, to taste. Stir well before serving. Transfer to serving plates. Serve over the cooked rice with hot pepper sauce. Enjoy!
Slow Cooker Sausage Corn Stew Recipe (Short Version)
- 12-16 oz (360-480 g) turkey sausage, sliced
- 28 oz (840 ml) can diced tomatoes with roasted garlic, undrained
- 1 cup red beans, soaked and drained
- 1 cup chopped yellow onion
- 1 cup whole-kernel corn
- 1/2 cup chopped red bell pepper
- 2 cloves garlic, peeled and minced
- 1/2 teaspoon dried thyme
- salt and black pepper
- hot pepper sauce
- 1/2 cup green beans, soaked and drained
In 6-quart slow cooker, combine all ingredients, except seasoning and hot pepper sauce. Mix well.
Cover the cooker and cook on high-heat setting for 4-5 hours.
Turn off the slow cooker. Season the stew with salt and black pepper and stir well.
Serve over the cooked rice with hot pepper sauce.