Crockpot Red Beans and Rice with Sausage

Red beans and rice with sausage is the kind of meal that warms you from the inside out. It’s hearty, comforting, and perfect for those days when you want something satisfying without spending hours in the kitchen. Using a slow cooker takes all the guesswork out of the process, letting the flavors meld beautifully while you go about your day. By the time dinner rolls around, your home smells irresistible, and the meal itself tastes like it’s been simmering for hours—even if you barely lifted a finger.

This slow cooker red beans and rice recipe is a true crowd-pleaser. The combination of tender beans, smoky sausage, and aromatic seasonings creates a rich, flavorful dish that’s both filling and wholesome. It’s perfect for family dinners, meal prep, or even a cozy weekend lunch. Best of all, it’s forgiving—if you need to adjust the spice or swap in different sausages, the dish still comes out delicious.

What makes this easy crockpot dinner so special is how effortless it is. You can prep it in the morning, let it cook throughout the day, and come home to a ready-to-eat meal. No standing over the stove, no constant stirring—just simple, hearty goodness. The slow cooking process brings out the best in the ingredients, turning simple pantry staples into a meal that feels gourmet.

And let’s not forget the rice. Paired with slow cooker red beans and rice, it soaks up all the savory juices from the sausage and spices, creating a comforting, soul-satisfying base for the dish. Whether you’re feeding a crowd or just cooking for yourself, this crockpot version makes it easy to enjoy classic flavors with minimal effort, and it’s always a hit at the table.

Why You’ll Love It

• Hands-off cooking – Once you add your ingredients to the slow cooker, you can walk away and let the magic happen. No constant stirring or monitoring, which makes it perfect for busy weekdays or lazy weekends.
• Rich, comforting flavors – The sausage infuses the beans with a smoky, savory depth, while the slow cooking allows all the spices and aromatics to meld together beautifully. Every bite is packed with warmth and flavor.
• Family-friendly and filling – This dish satisfies both kids and adults, making it a great option for a family dinner. The combination of beans, rice, and sausage is hearty enough to leave everyone feeling full and happy.
• Budget-friendly and versatile – Red beans and rice with sausage uses simple, affordable ingredients that you probably already have in your pantry. Plus, you can swap in different types of sausage or add extra veggies for a personalized twist.
• Perfect for leftovers – This recipe tastes just as good (if not better) the next day. It’s ideal for meal prep or packing lunches, giving you a flavorful, satisfying option ready to go.

Ingredient List

For the Beans and Sausage:

• 1 pound dried red beans, rinsed and sorted
• 1 pound smoked sausage, sliced into ½-inch rounds
• 1 medium onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 6 cups low-sodium chicken broth
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon Cajun seasoning
• ½ teaspoon black pepper
• 2 bay leaves

For the Rice:

• 2 cups long-grain white rice
• 4 cups water
• ½ teaspoon salt
• 1 tablespoon butter (optional)

Ingredient Notes

• I always use smoked sausage—it adds so much flavor that just can’t be beat.
• Don’t skip the bay leaves! They give the beans a subtle depth that makes a huge difference.
• Cajun seasoning is your best friend here; adjust it based on how spicy you like your slow cooker red beans and rice.
• I recommend using low-sodium chicken broth so you can control the saltiness better.
• Fresh vegetables (onion, bell pepper, celery) make a big difference in flavor versus pre-chopped frozen ones.

Kitchen Equipment Needed

• Slow cooker / Crockpot – The star of the show; makes the beans tender and flavorful with minimal effort. I love using my 6-quart Crock-Pot for this recipe.
• Cutting board and knife – For chopping onions, peppers, celery, and slicing sausage. Sharp knives make prep quick and easy.
• Measuring cups and spoons – To keep all your seasonings and liquids balanced. I always use my stainless steel set—it lasts forever.
• Wooden spoon or heat-safe spatula – For stirring ingredients before cooking; a must for evenly mixing everything.
• Rice cooker or medium saucepan – To cook the rice while the beans finish in the slow cooker. A rice cooker makes it foolproof.
• Colander / strainer – For rinsing the red beans and removing any debris. I use a fine-mesh one to make sure nothing slips through.

Instructions

1. Prep the Beans and Vegetables

• Rinse the dried red beans under cold water and pick out any small stones or debris.
• Chop the onion, bell pepper, and celery into small, even pieces. This ensures they cook evenly and blend well into the dish.
• Mince the garlic cloves finely so the flavor distributes throughout the beans.

Pro tip: Soaking beans overnight is optional, but it can reduce cooking time and make them extra tender.

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2. Prepare the Sausage

• Slice the smoked sausage into ½-inch rounds.
• Optional: For extra flavor, brown the sausage in a skillet for 2–3 minutes before adding to the slow cooker. This caramelizes the edges and enhances the smoky taste.

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3. Layer Ingredients in the Slow Cooker

• Add the rinsed beans to the bottom of the slow cooker.
• Layer in the chopped onion, bell pepper, celery, and garlic.
• Sprinkle in smoked paprika, thyme, oregano, Cajun seasoning, and black pepper.
• Place the sliced sausage on top.
• Pour in the chicken broth and tuck in the bay leaves.

Pro tip: Avoid stirring too much at this stage; layering helps the flavors develop better during slow cooking.

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4. Cook on Low and Check Doneness

• Cover the slow cooker with the lid and set it to low for 7–8 hours or high for 4–5 hours.
• About 30 minutes before the end of cooking, check the beans for tenderness. They should be soft but not mushy.

Pro tip: Stir gently once or twice during cooking to prevent beans from sticking to the bottom.

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5. Prepare the Rice

• While the beans are finishing, rinse the rice under cold water until the water runs clear.
• Combine rice, water, salt, and butter (if using) in a medium saucepan.
• Bring to a boil, then reduce heat to low and cover. Simmer for 18–20 minutes, or until the rice is fluffy and the water is absorbed.
• Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

Pro tip: Fluff the rice gently to keep the grains separate and prevent clumping.

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6. Combine and Serve

• Remove bay leaves from the slow cooker.
• Taste and adjust seasonings if needed—sometimes a little extra salt or Cajun seasoning makes it perfect.
• Serve the slow cooker red beans over a bed of rice, spooning plenty of sausage and beans on top.

Pro tip: A sprinkle of fresh parsley or green onions adds color and a burst of freshness right before serving.

Tips and Tricks for Success

• Rinse your beans well – This removes any dust or debris and helps prevent foaming during cooking.
• Layer ingredients thoughtfully – Place beans on the bottom and sausage on top so flavors infuse evenly.
• Don’t over-stir – Stirring too much can break the beans and make the dish mushy.
• Check liquid levels – If the beans look too dry during cooking, add a little extra broth or water.
• Taste before serving – Adjust salt, pepper, or Cajun seasoning at the end for the perfect flavor balance.
• Use a timer – Slow cookers can vary, so check beans toward the end of cooking to prevent overcooking.

Ingredient Substitutions and Variations

• Sausage options – Try Andouille, kielbasa, or even chicken sausage for a different flavor profile.
• Beans – Kidney beans or black beans can be used if you want a twist on the classic red beans.
• Vegetables – Swap in bell peppers of different colors, or add diced tomatoes for extra richness.
• Spice level – Add cayenne pepper or hot sauce if you like it spicy, or reduce Cajun seasoning for a milder taste.
• Rice alternatives – Brown rice, quinoa, or cauliflower rice can be used if you prefer a healthier or gluten-free option.
• Creamy twist – Stir in a splash of cream or coconut milk at the end for a richer, creamier texture.

Serving Suggestions

• I love serving this red beans and rice with sausage alongside cornbread—the slightly sweet bread pairs perfectly with the smoky, savory beans.
• A simple green salad with vinaigrette adds freshness and balances the richness of the dish beautifully.
• Spoon the beans over crispy baked potatoes for a hearty, comforting meal that’s perfect for cooler evenings.
• Serve with steamed or roasted vegetables like broccoli or green beans to add color and extra nutrients.
• For a fun twist, I sometimes plate it with a fried egg on top—the runny yolk mixes into the beans and rice for an indulgent, flavorful bite.

Storage and Reheating Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Beans and rice can be frozen separately or together for up to 3 months. Use freezer-safe containers or heavy-duty freezer bags.
• Reheat on the stove: Warm slowly over low heat, adding a splash of broth or water to loosen the beans.
• Reheat in the microwave: Cover loosely and heat in 1–2 minute intervals, stirring in between to ensure even heating.
• Reheat tip: If frozen, thaw in the refrigerator overnight for best results before reheating.

Frequently Asked Questions

Can I use canned beans instead of dried?

Yes! If using canned red beans, rinse them well and add them in during the last hour of cooking, since they’re already cooked. This prevents them from becoming mushy.

How spicy is this dish?

The spice level is moderate thanks to the Cajun seasoning. You can adjust it by adding more for heat or using a milder sausage if you prefer.

Can I make this recipe in advance?

Absolutely! You can prep all the ingredients the night before, store them in the fridge, and cook in the slow cooker the next day. It’s perfect for busy schedules.

Can I make this vegetarian?

Yes! Simply skip the sausage and use vegetable broth instead of chicken broth. Adding smoked paprika or a dash of liquid smoke gives it a rich, smoky flavor.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the microwave with a splash of liquid to keep the beans creamy.

Can I cook this on the stovetop instead of a slow cooker?

Yes! Combine all ingredients in a large pot, bring to a boil, then simmer on low for 1.5–2 hours, stirring occasionally until the beans are tender.

Did you try this recipe? Let me know in the comments how it turned out!