Slow Cooker Cajun Red Beans And Rice Recipe
A cozy, classic Cajun comfort dish featuring smoky andouille sausage, creamy red beans, and bold Creole spices slow cooked to perfection and served over fluffy white rice.
Equipment
- 1 Slow cooker or pressure cooker
Ingredients
Main ingredients
- 1 lb Dried red beans soaked overnight and rinsed
- 10 cups Water for the broth
- 1 lb Andouille sausage sliced into rounds
- 1 Large onion chopped
- 1 Green bell pepper chopped
- 2-3 stalks Celery thinly sliced
- 1 Jalapeno pepper seeded and chopped, optional
- 8 cloves Garlic chopped
- 1 teaspoon Ground black pepper
- 1-2 tablespoons Creole seasoning or to taste
- 8 cups Cooked rice for serving
Instructions
Instructions
- Rinse the soaked red beans and add them to the bottom of a slow cooker or pressure cooker insert.
- Add 10 cups water to create the broth base.
- Add sliced andouille sausage, chopped onion, bell pepper, celery, and jalapeno (if using).
- Stir in chopped garlic, ground black pepper, and Creole seasoning until evenly distributed.
- Seal the lid, set to low, and cook for 8 hours or until beans are tender and flavors blend well.
- Serve hot, ladled over cooked rice. Adjust seasoning to taste if needed.
Notes
You can control spiciness by adjusting the amount of Creole seasoning or skipping the jalapeno. Leftovers store well and can be frozen for up to 3 months.