Crockpot Red Beans and Rice with Sausage
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.
Equipment
- Slow Cooker (Crockpot)
- Cutting Board and Knife
- Measuring cups and spoons
- Wooden spoon or heat-safe spatula
- Rice Cooker or Medium Saucepan
- Colander / strainer
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving — Approximate):
- Calories: 450–500
- Protein: 22–25g
- Carbohydrates: 55–60g
- Fiber: 10–12g
- Fat: 12–15g
- Saturated Fat: 4–6g
- Sodium: 900–1100mg
- Sugar: 3–5g