Red Beans & Rice (Slow Cooker)

I’m convinced that I was Cajun in a previous life. Maybe it’s just something about the land and the lifestyle that reminds me so much of my life here on the Eastern Shore – but I definitely feel a connection to those bayous in Louisiana. Even though I’ve never stepped foot in one…

I was shocked when I realized I’d never made red beans and rice. Sausage isn’t my favorite thing on the planet, but after feeding my three guys – who love it – for a couple of years, I’ve started to come around. The flavor that it gives to whatever it is you’re cooking it with can’t be attained by any other means, and it holds up well to cooking in a slow cooker. Yesterday I had a really busy day running errands and spent most of the afternoon in the dentist chair, so I threw this together in the morning before I left to head out the door. By 4:30 PM when I was finally heading home I was so thankful to know that dinner was ready and waiting for me when I returned.

I used andouille and kielbasa, for a double wallop of smokey porky flavor. Combined with tender and creamy red beans, onions, bell peppers, garlic, and a thick tomato sauce – it was the perfect meal at the end of a long day. I served it over rice to soak up all of those delicious juices, but served it with a salad and homemade cornbread for good measure. The boys both wanted seconds, and I’m looking forward to enjoying the rest for lunch this week. With Mardi Gras coming up next Tuesday, it would be a perfect meal to put together in the Crockpot while you’re at work.

Giving you more time to pour yourself a Hurricane, and laissez-les bon temps rouler when you get home! This one is definitely a keeper in my book, I hope you guys enjoy it too.

Source: adapted from My Biscuits are Burning


  1. Maryellen
    Posted February 26, 2014 at 9:19 AM | Permalink


  2. Ashley
    Posted March 1, 2014 at 1:40 PM | Permalink

    So should the beans only be soaked? Or soaked and cooked before added to the crock pot?

    • Posted March 1, 2014 at 4:11 PM | Permalink

      Just soaked. They’ll finish cooking in the crockpot.

  3. Luvalla
    Posted March 3, 2014 at 9:49 PM | Permalink

    I made this for dinner tonite, it was a hit. Love it! The best red beans and rice I have made. This is going to be a staple at our home.

  4. Charlie
    Posted March 10, 2014 at 11:29 PM | Permalink

    Not sure where you are on the Eastern Shore, but the Cajuns originated in Nova Scotia Canada. The English and the French (the Acadians) fought for years, and finally the English purged the French, pushing them down south into the US, where they finally rested. “Acadian” became “Cajun” and French food became part of the culture in New Orleans & thereabouts. Maybe your relatives stayed further North? 😉

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