A New Orleans favorite, made in the slow cooker Cajun Red Beans and Rice are hearty, creamy and full of southern spice.
We make red beans and rice year round, there's not really a preferred season to eat them.
Of course, some might say because of the heartiness that they're more a cold weather food. Each their own. We eat red beans any time.
❤️ Why you'll love it
- This dish is very filling - it's the kind of 'stick-to-the-ribs' food.
- Being able to just dump into the slow cooker and go about your day is my favorite kind of recipe.
- There is so much flavor in this dish - between the smoked sausage and the andouille sausage and of course, the Cajun seasoning - it doesn't get any better.
- This is serious comfort food if you're looking for hearty meals.
- This is a great Mardi Gras recipe.
- This recipe pairs perfectly with fried chicken. It's southern food heaven.
- Dried Red Beans
- Smoked Sausage
- Smoky Andouille Sausage
- Yellow Onion
- Bay Leaves
- Cold Water
- Beef Bouillon
- Cajun seasoning
See recipe card at the bottom of this post for quantities.
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- Step 1: Add all the ingredients, with the dry beans to the slow cooker.
- Step 2: Pour over the water, give a stir.
- Step 3: Cover with the lid and cook on high for 6 hours.
- Step 4: When finished and the beans are tender, mash on the side of the pot to add some creamy texture to the beans. Serve this classic dish over fluffy white rice with some French bread, or Cajun Cornbread.
Hint: If you are using red kidney beans, make sure to boil them first for 10 minutes, to destroy the lectin. Cooking them on high in the slow cooker does not get hot enough to kill the lectin and can lead to vomiting and stomach problems.
🔄 Substitutions and Variations
- Hot Sauce - to imbue heat. Or use some red pepper flakes for an extra kick.
- Ham Hocks - instead of sausage.
- Brown Rice - instead of white rice.
- Creole Seasoning - instead of Cajun Seasoning.
- Green Bell Pepper - goes well with this recipe.
- Liquid Smoke - can be added to add a more smoky flavor.
- Black Pepper - season with a little salt and pepper.
- Green Onions - sprinkle a little at the end.
- Chicken Stock - or chicken broth instead of beef bouillon.
- Cayenne Pepper - to add more heat.
- Jasmine Rice - serving with this adds another flavor altogether.
❤ Sharing is Caring - Like Our Facebook Page ❤
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Use a 5 quart or bigger slow cooker. I have an affiliate link in the recipe card below for the type I use.
📘 Related Recipes
Once the slow cooker Cajun red beans and rice has cooled completely, store in an airtight container in the refrigerator for up to 4 days.
This recipe does freeze well. If you want to freeze it, store in a freezer safe container and freeze for up to 3 months.
Expert Tip: This recipe tastes even better the next day.
It is a tradition in the south, that there was always a ham that was cooked on Sunday. That leftover ham bone was used in the red beans. Monday was laundry day, and a big pot of red beans could cook low and slow all day while the washing was being done.
You can. If you do, you may be able to reduce your cooking time. I used to give my beans an overnight soak and add to the slow cooker in the morning.... I tend to not bother doing that any more.
If you’ve tried this Slow Cooker Cajun Red Beans and Rice Recipe or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Slow Cooker Cajun Red Beans and Rice
- 1 lb dried Red Beans
- 1 Link Andouille Sausage quartered
- 2 Links Smoked Sausage sliced
- 1 Yellow Onion diced
- 1 Celery Rib diced
- 4 Garlic cloves minced
- 3 Bay Leaves
- 6 Cups Water
- 2 Beef Bouillon Cubes
- 1 Tablespoon Cajun Seasoning
- Add all the ingredients to a 5quart (or bigger) slow cooker.
- Give a good stir, cover with the lid and cook on high for 6 hours.
- Depending how creamy you like your red beans, you can mash some of the beans against the side of the pot, to add creaminess.
- Serve over rice.
Sign Up for my emails and never miss another recipe!
I'll never share your email, or send you spam. Pinkie Promise!