This Slow Cooker Red Beans and Rice Recipe is an easy spin on a Cajun classic, and the perfect combo of smoky, perfectly spiced, and addictively delicious.
Packed with creamy red beans, savory spices, andouille sausage, and, of course, the "Holy Trinity" combo of veggies (celery, bell peppers, and onion), it’s the kind of dish that makes you want to keep coming back for more. Ladle a big spoonful on top of fluffy rice, and you've got a big bowl of comfort!
Whether you’re craving a cozy weeknight meal or something simple to feed a crowd, slow cooker red beans and rice with sausage has got you covered.
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Why This Recipe Works
Like many of the traditional Cajun dishes like crawfish etouffee, red beans and rice, and shrimp and grits, this creamy, smoky New Orleans bean stew is full-flavored, low-maintenance, and made with budget-friendly ingredients. It's rich in flavor and locked and loaded with major comfort food vibes.
Slow cooker red beans and rice is great for weeknight dinners and Sunday suppers--just start the Crock-pot in the morning and come home to a delicious dinner.
How to Make Slow Cooker Red Beans and Rice
The type of beans you want to use for red beans and rice are dried red kidney beans. You don't have to soak the beans overnight for this recipe, although if you want to, it wouldn't hurt. Soaking them will hurry up the cooking time, helping them to cook slightly faster.
Prep Beans | Place the beans in a colander, rinse, and sort through to make sure there are no pebble fragments. Add to the slow cooker.
Prep Sausage | Andouille sausage is the traditional sausage used in red beans and rice. If you can't find andouille sausage, sub in regular smoked sausage or kielbasa. To prepare the sausage, slice it at a ¼" bias and add it to the slow cooker.
Prep Veggies | You can't make an authentically Cajun dish without the "Holy Trinity" of Louisiana cooking. Chop celery, bell pepper, and onion, then add to the slow cooker
Add Aromatics | Toss in garlic and a seasoning blend of Kosher salt and Creole seasoning, followed by bay leaves and thyme. If you don't have fresh thyme, use a teaspoon of dried thyme instead.
Add Broth | Add the chicken broth and be sure all the ingredients are covered. Remember to use low-sodium or unsalted broth for full sodium control.
Cook on High | It is so important that this slow cooker red beans and rice recipe cooks on high. Your beans will not cook through in time if you accidentally cook on low. Stir a few times, if possible, throughout the cooking time to ensure the beans cook evenly.
Thicken (Optional) | If you'd like to thicken up your slow cooker red beans and rice, use a slotted spoon to remove about 1-2 cups of beans and either transfer to a bowl or a food processor fitted with a blade attachment. Mash or process until creamy and then return the mashed beans to the slow cooker and stir.
Serve | Traditionally, red beans and rice is served with red beans on the bottom and rice on top. Ladle the red bean mixture from the slow cooker and top with about a scant 1-2 cups of cooked white rice. Garnish with sliced green onions and chopped parsley. Feel free to serve with hot sauce on the side for added spice.
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Red Beans and Rice
Ingredients
- 1 pound dried red kidney beans, rinsed
- 1 link (about 12 ounces) andouille sausage, sliced at ¼" bias
- 1 yellow onion, diced
- 1 green bell pepper, seeds and stem removed, diced
- 3 stalks celery, diced
- 3 cloves garlic, chopped
- 2 teaspoons Kosher salt
- 1 teaspoon Creole seasoning (e.g., Tony Chachere's)
- 2 bay leaves
- 3-4 sprigs of fresh thyme (or 1 teaspoon dried thyme)
- 6 cups low-sodium or unsalted chicken broth
- 2 cups cooked white rice, for serving
- Sliced green onions and chopped parsley for garnish, if desired
Instructions
- Sort through the dried beans and discard any rocks or pebble fragments, rinse, and transfer to the slow cooker.
- Add the remaining ingredients, place the lid on the slow cooker, and cook on high for 7-8 hours, stirring a few times throughout the cooking time, if possible.
- For a creamier consistency, use a slotted spoon to remove about 1-2 cups of beans and either transfer to a bowl or a food processor fitted a blade attachment. Mash or process until creamy. Return the mashed beans to the slow cooker and stir.
- To serve, ladle red beans into a bowl, top with white rice, and garnish with a sprinkle of sliced green onions and chopped parsley, if desired.
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