Slow Cooker Cajun Red Beans and Rice -

Slow Cooker Cajun Red Beans and Rice

Elina James

Prep Time 15

Cook Time 8

Total Time 8 15

Course Dinner

Cuisine Southern American

Servings 8 servings

Calories 300 kcal

For the Red Beans:
1 lb (about 2 cups) dried red beans, rinsed and soaked overnight (or use canned for a faster version)
1 lb Andouille sausage, sliced into ½-inch pieces
1 medium onion, diced
1 green bell pepper, diced
2 celery stalks, diced
3 cloves garlic, minced
4 cups chicken broth
2 tsp Cajun seasoning (adjust to taste)
1 tsp smoked paprika
½ tsp dried thyme
½ tsp black pepper
½ tsp salt (adjust to taste)
¼ tsp cayenne pepper (optional, for extra heat)
2 bay leaves
2 tbsp olive oil or butter
For Serving:
Cooked white rice (about 4 cups cooked)
Chopped green onions (optional)
Hot sauce (optional)

Step 1: Prepare Ingredients: Rinse and soak dried red beans overnight (skip if using canned). Dice onion, bell pepper, celery, and mince garlic. Slice Andouille sausage into ½-inch pieces.
Step 2: Sauté Aromatics and Sausage (Optional but Recommended): In a skillet, heat olive oil or butter over medium heat. Sauté onions, bell peppers, celery, and garlic for 3-4 minutes until softened. Add sliced sausage and cook for another 2-3 minutes until lightly browned.
Step 3: Assemble in Slow Cooker: Transfer sautéed vegetables and sausage into the slow cooker. Add soaked or canned red beans. Pour in chicken broth and stir in Cajun seasoning, smoked paprika, thyme, black pepper, salt, and cayenne. Add bay leaves.
Step 4: Slow Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until beans are tender and creamy. About 15 minutes before serving, remove bay leaves and stir to combine.