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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.
If not already used above, warm the olive oil in the skillet again over medium-high heat.
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.
Place the browned sausages on top of the vegetables followed by the ham hock.
Add the red beans.
Sprinkle the creole seasoning on top and pour in the chicken stock.
Cook on LOW for 6 hours until the ham is coming off the hock.
Scrape any ham off the hock; place ham back in the slow cooker and discard the bone.
Remove the sausages, cut into slices and place back into the slow cooker.
Serve over the prepared rice.