Name: Slow Cooker Cajun Red Beans and Rice | The Cagle Diaries
Prep time: 20 min
Cook time: PT-495027H8M4S
Total time: PT-495027H8M4S
Cuisine: American
Ingredients: 2 cups dried red beans, rinsed and picked over; 1 pound smoked sausage (like andouille or kielbasa), sliced into 1/2-inch rounds; 1 large yellow onion, chopped; 1 large green bell pepper, chopped; 1 large red bell pepper, chopped; 3 celery stalks, chopped; 4 cloves garlic, minced; 1 bay leaf; 1 teaspoon dried thyme; 1 teaspoon smoked paprika; 1/2 teaspoon cayenne pepper (or to taste); 1/4 teaspoon black pepper; 1/2 teaspoon salt (adjust to taste); 6 cups low-sodium chicken broth or vegetable broth; Cooked white rice, for serving; Fresh parsley, chopped, for garnish (optional); Hot sauce, for serving (optional)

Description

A comforting and easy Slow Cooker Cajun Red Beans and Rice recipe that’s perfect for weeknights. Packed with flavor and hearty ingredients, this hands-off dish is a family favorite.

Ingredients

Scale

2 cups dried red beans, rinsed and picked over
1 pound smoked sausage (like andouille or kielbasa), sliced into 1/2-inch rounds
1 large yellow onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
3 celery stalks, chopped
4 cloves garlic, minced
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (or to taste)
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
6 cups low-sodium chicken broth or vegetable broth
Cooked white rice, for serving
Fresh parsley, chopped, for garnish (optional)
Hot sauce, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

1. Soak dried red beans overnight or use the quick soak method. Drain and rinse thoroughly.
2. Add drained beans to your slow cooker. Layer sausage, chopped onion, bell peppers, and celery over the beans.
3. Scatter minced garlic, bay leaf, thyme, smoked paprika, cayenne pepper, black pepper, and salt over the vegetables.
4. Pour chicken or vegetable broth over all ingredients. Stir gently to combine.
5. Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, until beans are tender.
6. Remove bay leaf. Mash some beans against the side for a thicker consistency, if desired.
7. Taste and adjust seasonings.
8. Serve hot over cooked white rice, garnished with parsley and hot sauce if desired.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze cooked beans (without rice) for up to 3 months. Reheat gently on the stovetop or in the microwave.

Prep Time: 20 minutes (plus soaking time)
Cook Time: 4-8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approximately 450-550 (varies with sausage and rice)
Sugar: Approximately 5-8g
Sodium: Approximately 700-1000mg (varies with sausage and broth)
Fat: Approximately 15-20g
Carbohydrates: Approximately 60-70g
Fiber: Approximately 15-20g
Protein: Approximately 20-25g