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.
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe Walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Slow Cooker Cajun Red Beans and Rice
- Fan Favorite Recipes
- 💬 Comments
What makes this recipe so yummy
- 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.
Groceries you'll need: 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.
Recipe Walkthrough: 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.
Recipe variations and substitute ideas
- 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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Necessary gear: 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.
More recipes I think you'll love
How to store leftovers
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.
Mel's kitchen notes
This recipe tastes even better the next day.
Frequently asked questions: 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.
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Slow Cooker Cajun Red Beans and Rice
Equipment
Ingredients
- 1 Pound Dried Red Beans
- 1 Link Andouille Sausage quartered
- 2 Links Smoked Sausage sliced
- 1 Each Yellow Onions diced
- 1 Rib Celery diced
- 4 Cloves Garlic minced
- 3 Each Bay Leaves
- 6 Cups Water
- 2 Each Beef Bouillon Cubes
- 1 Tablespoon Cajun Seasoning
Instructions
- Add all the ingredients to a 5 quart (or bigger) slow cooker.1 Pound Dried Red Beans, 1 Link Andouille Sausage, 2 Links Smoked Sausage, 1 Each Yellow Onions, 1 Rib Celery, 4 Cloves Garlic, 3 Each Bay Leaves, 6 Cups Water, 2 Each Beef Bouillon Cubes, 1 Tablespoon Cajun Seasoning
- 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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Fiberdog01 says
My only suggestion is to use chicken broth instead of water and to also toss in a ham hock. Delicious.
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.
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.
Brooke says
How long do I need to pre boil the dried red beans? I don’t see you mentioning in the blog anywhere that I need to pre boil them.
Melanie Cagle says
It's good to give them a pre-boil for 10 minutes. So bring to the boil, then count the 10 minutes. After that, you can toss them into the slow cooker.
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!
Ria says
Can I use the small red beans for this recipe?
Melanie Cagle says
Yes, those work fine too.
Ria says
I tried the recipe and my boys loved it!!! Thanks for sharing your recipe.
Melanie Cagle says
So glad you enjoyed it!
Rachelle says
I love red beans and rice, and this recipe turned out great. I modified it using a plain beef sausage and creole seasoning to reduce the spiciness for my young kids. They all loved it and wanted the leftovers for dinner tonight.
Melanie Cagle says
I'm so glad you all enjoyed it!!
Emily says
I’ve never made red beans and rice before. Slightly nervous as my step dad and aunt are from Louisiana and grew up eating Cajun food. My entire family, kids included, raved about this recipe. My step dad kept saying it was some of the best he’s had, and “didn’t have to add anything to it”. I’m printing this recipe out and keeping it in my rotation!
Melanie Cagle says
Thanks so much for the review, I'm glad you enjoyed it!
Monica says
will it finish in 5 hours?