Slow Cooker Red Beans and Rice With Sausage
A cozy, hearty dish made in a slow cooker, packed with flavor from smoked sausage, tender beans, and classic Cajun seasonings.
Ingredients
Main Ingredients
- 1 lb Dry red beans, rinsed and picked over Soaked overnight for best results, but not necessary.
- 14 oz Smoked sausage or andouille, sliced into coins Andouille is recommended for extra flavor.
- 1 cup Onion, chopped
- 1 cup Celery, chopped
- 1 cup Green bell pepper, chopped
- 4 cloves Garlic, minced
- 4 cups Chicken broth or water
- 2 tbsp Tomato paste or crushed tomatoes For added body.
- 2 each Bay leaves
- 1 tbsp Creole or Cajun seasoning
- 1 tbsp Smoked paprika
- 1 tsp Black pepper
- 1 tsp Kosher salt
- to taste Cayenne or hot sauce Optional for added heat.
- 3 cups Cooked white rice For serving.
- 1 cup Green onions, sliced For serving.
- to taste Lemon or vinegar For finishing.
Instructions
Preparation
- Brown the sausage in a skillet for a few minutes to build flavor. Transfer the sausage to the slow cooker.
- Sauté onion, celery, and bell pepper in the same pan until they soften. Add garlic and cook just until fragrant. Transfer everything to the slow cooker.
- Add the rinsed beans, broth, tomato paste or tomatoes, bay leaves, Creole seasoning, smoked paprika, salt, and pepper to the slow cooker. Stir to combine.
Cooking
- Cook on Low for 7 to 8 hours or on High for 4 to 5 hours. Beans should be tender and creamy.
- If beans were not soaked, lean toward the longer cooking time.
- When the beans are soft, scoop out a cup or two and mash them with a fork. Stir them back in to thicken the pot naturally.
- Taste and adjust seasoning. A little splash of lemon juice or vinegar at the end brightens everything.
Serving
- Serve the beans over hot cooked rice. Sprinkle with sliced green onions and add hot sauce if desired.
Notes
Use quality sausage for the best flavor. Adjust seasoning to taste, especially with salt. Serve with a green salad or coleslaw for a complete meal.