Crockpot Red Beans and Rice: Slow-Cooked Southern Comfort
This slow-cooked classic delivers bold Southern flavor with minimal effort. Tender red beans soak up all the smoky goodness from Andouille and smoked sausage, while a rich broth seasoned with Creole spices ties it all together. Serve over fluffy white rice and top with green onions and hot sauce for the perfect bowl of comfort.
Servings: 8
Ingredients
- 1 lb dried red beans
- 1 link chicken Andouille sausage quartered
- 1 link 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 Creole Kick seasoning blend or Cajun seasoning
- 4 –5 cups cooked white rice
- Chopped green onions optional, for garnish
- Hot sauce optional, for extra kick
Instructions
- Prep the Beans:
- Rinse the dried red beans under cold water, swirling to remove dirt or debris. Drain well. No need to pre-soak—let the slow cooker do the work.
- Chop Ingredients:
- Dice onion and celery, and mince garlic. Quarter the chicken Andouille and slice the smoked sausage.
- Assemble in Crockpot:
- Add rinsed beans, chopped vegetables, sausages, garlic, bay leaves, bouillon cubes, and Creole Kick seasoning to a 5-quart (or larger) slow cooker.
- Add Water:
- Pour in 6 cups of water. Stir to evenly distribute seasonings and ingredients.
- Cook:
- Cover and cook on High for 6 hours, or until beans are tender and the broth is flavorful.
- Thicken (Optional):
- For a creamier texture, use the back of a spoon to mash some of the beans against the crockpot wall, then stir them back into the mixture.
- Cook Rice:
- While the beans finish, prepare 4–5 cups of cooked white rice according to package instructions.
- Serve:
- Spoon the red beans and sausage mixture over a bed of rice. Ladle broth over the top, and garnish with chopped green onions and a splash of hot sauce if desired.
Notes
No Soak Needed: Slow cooking removes the need for overnight soaking.
Creole Kick Substitute: Use Cajun or Creole seasoning if needed.
Control the Spice: Add more hot sauce or cayenne to kick up the heat.
Creamier Texture: Mash some beans during the final hour for a thicker sauce.
Storage Friendly: Stores well in the fridge for up to 4 days. Freezes beautifully for 2 months.
Double It: Feeding a crowd? Double the recipe and use a 6–7 quart slow cooker.
Sausage Options: Swap in turkey sausage or all-Andouille based on preference.
Make It Smokier: Add a dash of liquid smoke or smoked paprika.
Serve with: Cornbread, pickled onions, or a side salad for a full Southern meal.