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Authentic Slow Cooker Cajun Red Beans and Rice with Andouille Sausage

Close-up of a white bowl filled with fluffy white rice topped generously with slow cooker red beans and rice, smoked sausage slices, and green onions.
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Make this classic New Orleans dish with minimal effort using your slow cooker. This recipe delivers rich, smoky flavor and tender beans perfect for a hearty weeknight dinner or family meal prep.

Ingredients

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  • 1 pound dried red kidney beans, rinsed and picked over
  • 1 smoked ham hock (optional, for deep flavor)
  • 1 pound Andouille sausage, sliced into half-inch pieces
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 6 cups chicken broth or water
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (adjust to your heat preference)
  • 1 bay leaf
  • 1 teaspoon salt (add more to taste later)
  • 1/2 teaspoon black pepper
  • Cooked white rice, for serving

Instructions

  1. If you did not soak the beans overnight, you must cook them separately until tender before adding them to the slow cooker. If using soaked beans, proceed to the next step.
  2. In a large skillet over medium heat, brown the sliced Andouille sausage until lightly crisped. Remove the sausage with a slotted spoon and set aside, leaving about 1 tablespoon of rendered fat in the skillet.
  3. Add the chopped onion, bell pepper, and celery (the holy trinity) to the skillet. Sauté for 5 to 7 minutes until the vegetables soften. Add the minced garlic and cook for 1 more minute until fragrant.
  4. Transfer the sautéed vegetables, browned sausage, rinsed kidney beans, chicken broth, thyme, smoked paprika, cayenne pepper, bay leaf, salt, and black pepper to your slow cooker.
  5. Stir all ingredients together well.
  6. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours, until the beans are very tender and creamy.
  7. Remove the ham hock (if used) and bay leaf. Shred any usable meat from the ham hock and return it to the pot. Mash about 1 cup of the beans against the side of the slow cooker with a spoon to help thicken the mixture.
  8. Taste the beans and adjust salt and pepper as needed. If the mixture is too thick, add a little water or broth until you reach your desired consistency.
  9. Serve hot over cooked white rice. This is a perfect set it and forget it meal.

Notes

  • For the most authentic New Orleans food flavor, do not skip the smoked ham hock, even if you use sausage.
  • If you prefer a quicker method, you can skip sautéing the vegetables and add them directly to the slow cooker. The flavor will be less developed, but it saves time.
  • This recipe makes excellent meal prep dinners; the flavor improves the next day.

Nutrition

Find it online: https://cookingzenith.com/slow-cooker-red-beans-and-rice/