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Slow Cooker Red Beans and Rice: Easy Louisiana Comfort Food

Close-up of a white plate piled high with fluffy white rice topped generously with saucy slow cooker red beans and rice and sliced smoked sausage.

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Make authentic Cajun Red Beans and Rice with minimal effort using your slow cooker. This hands-off recipe features tender beans, smoked sausage, and the holy trinity for a hearty, flavorful meal perfect for weeknight dinners or meal prep.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 pound smoked andouille sausage, sliced into rounds
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 bay leaf
  • Salt and black pepper to taste
  • Cooked white rice, for serving

Instructions

  1. If you did not soak the beans overnight, place the rinsed beans, sausage, onion, bell pepper, celery, garlic, chicken broth, thyme, smoked paprika, cayenne pepper, and bay leaf into the slow cooker.
  2. Stir all ingredients together well.
  3. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the beans are very tender.
  4. Remove the bay leaf. Taste the mixture and add salt and pepper as needed. The sausage adds salt, so taste first.
  5. For a thicker consistency, mash about 1 cup of the beans against the side of the slow cooker with a spoon, then stir them back in.
  6. Serve the red beans and rice hot over cooked white rice.

Notes

  • For the best texture, soak the dried red kidney beans in water overnight, then drain and rinse them before adding them to the slow cooker.
  • If you do not have andouille sausage, you can substitute smoked sausage or ham hocks for a similar smoky flavor.
  • This recipe makes excellent leftovers and is great for meal prep lunches.
  • Serve with a side of cornbread for a complete Southern side dish experience.

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