Step 1

In a large non-stick skillet, brown the sausage over medium-high heat and set aside. Note: if a non-stick skillet is not available, warm the olive oil first and brown the sausage. Retain pain drippings.

Step 2

If not already used above, warm the olive oil in the skillet again over medium-high heat.

Step 3

Add the onion, celery, bell pepper and garlic to the skillet and sauté for 1-2 minutes to soften slightly and pick up the pan seasonings from the sausage. Place into the bottom of the slow cooker.

Step 4

Place the browned sausages on top of the vegetables followed by the ham hock.

Step 5

Add the red beans.

Step 6

Sprinkle the creole seasoning on top and pour in the chicken stock.

Step 7

Cook on LOW for 6 hours until the ham is coming off the hock.

Step 8

Scrape any ham off the hock; place ham back in the slow cooker and discard the bone.

Step 9

Remove the sausages, cut into slices and place back into the slow cooker.

Step 10

Serve over the prepared rice.