1 cup(s) uncooked converted white rice (we used Uncle Ben's)
Louisiana hot sauce, to taste (optional)
Instructions
Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme, pepper, and cayenne; stir well.
Pour in broth and rice; stir again. Cover slow cooker. Cook for 4 hours on high power, or 8 hours on low.
Ladle soup into individual serving bowls, and add hot sauce as needed to taste.
Notes
Use converted rice because. Regular long-grain rice gets mushy in the slowcooker. To turn up the heat, add ⅛ teaspoon of cayenne pepper with the thyme. Season to taste with salt and pepper. Yields about 1½ cups per serving.
Recipe by The Taste Place at https://www.thetasteplace.com/slow-cooker-sausage-red-beans-and-rice-soup/