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.
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❤️ 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.
🧅 Ingredients
- Dried Red Beans
- Smoked Sausage
- Smoky Andouille Sausage
- Yellow Onion
- Celery
- Garlic
- Bay Leaves
- Cold Water
- Beef Bouillon
- Cajun seasoning
See recipe card at the bottom of this post for quantities.
🥣 Instructions
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.
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🔌 Equipment
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
🧊 Storage
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.
💡 Tips
Expert Tip: This recipe tastes even better the next day.
👩🍳 FAQs
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!
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Slow Cooker Cajun Red Beans and Rice
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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Christopher Kenady says
I'm going to make this tonight and I'm saving this website because of how well you write out recipes. Easy to understand and the variations and substitutes are a perfect addition.
One Crazy House says
I have been trying to incorporate more bean recipes into my weekly rotation. I will definitely be making this red beans and rice recipe!
Holly says
This red beans and rice recipe is SO satisfying, and has just the right combination of spices!
Sharon says
A comforting red beans and rice recipe that can be made in the Slow Cooker?! This sounds too good to be true! 😉
cynthia says
I could eat red beans and rice for every meal. My mom makes this recipe and it is a family favorite.
Rita Joy says
This red beans and rice recipe looks so delicious - and I love that it can be made in the slow cooker. "Fix it and forget about it" meals are my favorite thing!
Cindy says
I'm here for the Cajun red beans and rice recipe... again. These are my favorite. We have this recipe about once a month. LOL
Brandi says
My family loves the spicy flavor of this red beans and rice recipe! It has the perfect amount of heat and is such a great meal to set up and forget about during the day while it cooks!
Marye Audet-White says
We love this red beans and rice recipe with a big piece of warm cornbread. Now that's comfort food! Thanks for sharing.
Becky Mansfield says
This is the perfect side to a fall-dish that I make. Finding a red beans and rice recipe with enough flavor is hard- you hit the nail on the head. It's great!!
Cindy says
The flavors were incredible, and the convenience of the slow cooker made my evening a breeze. Thanks for sharing this recipe! 🍛🌶️🥘😋
Fiberdog01 says
My only suggestion is to use chicken broth instead of water and to also toss in a ham hock. Delicious.
Melanie Cagle says
Yes, this would be delicious too.
Allie Fanning says
How much is the serving size. I see the calories per serving but it doesn't actually say how much the serving size is. Got this in the crockpot now
Melanie Cagle says
1 serving will be 1 Cup (not including the rice).
Stephanie says
Is it cooked for 6 or 8 hours?
Melanie Cagle says
It took me a while to understand why you were asking that.... then I noticed it. Thanks for pointing that out to me - I've gone ahead and corrected it. It should be 6 hours on high!
Belinda says
I've always wanted to know how to cook my red beans and sausage in a slow cooker. Thanks. But add bell pepper and liquid smoke and tasso if you can get it. Yum yum
Melanie Cagle says
That does sound yummy!
Andrea says
If I use beef broth instead of the bouillon cubes, how will that change things?
Melanie Cagle says
That won't make much of a difference at all to your red beans.
Larry says
Making it tonight!!!
Ernie says
Can it be served as a soup?
Melanie Cagle says
I guess you could do this. I would suggest adding a little more broth though.
Heather Scott says
Can I use canned red kidney beans? Do I need to pre- boil these as well? Thank you so much!
Melanie Cagle says
Hi Heather, sure you could use the canned kidney beans. No, they wouldn't need to be pre-boiled like the dried red beans would. You also don't need to cook these as long. Maybe half the cooking time.
M says
Made this recipe last night and it was delicious! Nice mix of flavors. I only used Andouille (all I had) and it came out great! I'm making your cornbread recipe now to go with leftovers tonight. It smells delicious! Thank you for sharing such delicious recipes!
Melanie Cagle says
So glad you liked it!