Easy Crockpot Cajun Red Beans and Rice

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This easy Cajun Red beans and Rice recipe made in the crockpot is a southern Louisiana classic dish full of hearty, savory, and delicious Cajun flavor. It’s a budget-friendly, stick-to-your-ribs meal that makes a lot of food for a big crowd or leftovers for easy, heat and serve weekday meals.

Traditionally, women in the “old days” would make this Cajun comfort food with leftover Sunday ham or ham hocks with cheap, readily available red beans, and then slow-cooked all day long. The recipe hasn’t changed much over time but the electric slow cooking method we use today is so much more convenient for our busy lives…hence easy Cajun crock pot red beans and rice recipe. 

Why You’ll Love Slow Cooker Red Beans and Rice

• Full of Flavor: Using a combination of both, flavorful Andouille sausage and Kielbasa beef sausages adds rich, meaty flavor to the bold, spicy gravy the red beans create when slow-cooked. 
• Healthy and Filling: Along with the sausage, red Beans are an excellent source of protein. Beans are also packed with lots of fiber and essential nutrients you only get with a legume. Topping the red beans and sausage with brown rice makes this dish even healthier for a well-balanced, filling meal.
• Budget-Friendly: A 1-pound bag of dried red beans is about $1.5. The sausage is the most expensive coming in around $5 bucks a pound, and rice, especially white rice, is cheap. Considering you can get about 8-10 servings out of one crock pot recipe…that’s cheap! 
• Easy to Make, Easy to Freeze: Crock pot cooking is the easiest cooking method there is, no contest. And beans have to be in the top 10 food items that freeze the best making this a perfect meal for busy day people.

Ingredients Needed for this Recipe

Red Beans – 1# of small, dry red beans instead of large dry red kidney beans (soak the large kidney beans overnight or boil for 2 hours before you cook with them to eliminate the sugars and enzymes that cause stomach upsets). This recipe works with any dry bean variety you like.

Smoked Sausage – Smoked sausage like Andouille sausage adds smoky, spicy flavor while Kielbasa adds a herby, meaty tone. Use a leftover ham bone or a couple of ham hocks or skinless chicken thighs instead of sausage. This recipe calls for 1/2 a pound of andouille sausage and 1 pound of kielbasa. 

Onions – Use 1 large yellow onion, chopped, or 1 large white onion. 

Celery – I used roughly 1.5 cups of chopped celery…about 4 stalks

Garlic – 4 large garlic cloves, minced.

Bay Leaves – 3 dry bay leaves

Chicken Broth or Chicken Stock – 4 cups, 1 32 oz carton

Water – 2 cups

Better than Boullion Roasted Garlic Paste – 1 tablespoon or 3 cubes of chicken or beef bouillon

Cajun Spices – 1 heaping tablespoon of homemade Cajun seasoning or store-bought like Slap Ya’ Mama or Tony Chachere Creole Seasoning 

Cooked Rice – white rice, brown rice, or 4-ingredient baked rice

Topping Options – sliced green onions, chopped parsley, and a dash of hot sauce

Equipment Needed for this Recipe

Slow Cooker or Crockpot

How to Make Slow Cooker Cajun Red Beans and Rice

• Step One: Rinse the dried red beans in a colander. Place in the crockpot.
• Step Two: Chop the onion, garlic, celery, and sausages and place in the crockpot.
• Step Three: Pour the chicken broth and water over the dry beans, veggies, and sausages.
• Step Four: Add the garlic bouillon, bay leaves, and seasoning to the crockpot. Give the ingredients a good stir.  

• Step Five: Place the lid on the crockpot and set it to high for 6 hours or low for 8 hours. Cooking time may vary depending on the size of the slow cooker, a smaller crockpot will cook faster.
• Step Six: When done, mash some of the cooked beans with a potato masher or the back of a spoon on the side of the slow cooker for extra creaminess. Stir again. Season to taste. Note: If the red beans are too thick, add a little broth or water, then stir.
• Step Seven: Ladle the red beans into a bowl and add a big spoonful of fluffy rice. Garnish with chopped green onions and parsley. Serve with hot sauce on the side for an extra kick!

Cajun Seasoning Mix for One Pot of Cajun Red Beans and Rice

• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tsp smoked paprika
• 1 tsp cayenne pepper (adjust to taste)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp black pepper
• 1 tsp salt 

Recipe Tips and Serving Companions

• For extra heat, sprinkle a couple of dashes of hot sauce on top of individual bowls or a shake or two of red pepper flakes. 
• Substitute ham hocks, ham bones, or chicken thighs for the sausage. 
• Add chopped green bell pepper to the veggies and make it a holy trinity delight. 
• Make it vegetarian by omitting the sausage.
• Serve with Jasmine rice, southern grits, or mashed potatoes. 
• Serve with French bread smeared in garlic butter…yummy!

Recipe Tips and Serving Companions

• For extra heat sprinkle a couple of dashes of hot sauce on top of individual bowls or a shake or two of red pepper flakes. 
• Substitute ham hocks or ham bones for the sausage. 
• Add chopped green bell pepper to the veggies and make it a holy trinity delight. 
• Make it vegetarian by omitting the sausages. 
• Serve with Jasmine rice, southern grits, or mashed potatoes. 
• Serve with French bread smeared in garlic butter…yummy!

More Southern Comfort Food You’ll Love

Best Southern Chicken, Sausage, and Shrimp Gumbo you’ll ever eat!

Savory and Juicy Slow Cooked Drip Beef Sandwiches…easy and perfect for Fall football.

Creamy White Chicken Lasagna with Spinach and Peppers…the flavor is amazing!

The best Green Bean Casserole is made with fresh green beans, water chestnuts, and canned crispy fried onions. It’s a memory maker!

Fluffy and savory, 4-ingredient Best Baked Rice

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