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Slow Cooker Cajun Red Beans and Rice: A Comforting Classic That Cooks Itself

Slow Cooker Cajun Red Beans and Rice served in a rustic bowl
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Slow Cooker Cajun Red Beans and Rice is a hearty, flavorful Southern comfort dish made with red kidney beans, smoky andouille sausage, and bold Cajun spices—perfect for busy weeknights.

Ingredients

Scale
  • 1 lb dried red kidney beans
  • 1 lb andouille sausage, sliced
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp thyme
  • 1 tsp smoked paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • 1 tsp salt (to taste)
  • 6 cups water or low-sodium chicken broth
  • Cooked white rice, for serving

Instructions

  1. Rinse and soak the red kidney beans overnight in water. Drain before using.
  2. Add beans, sausage, onion, bell pepper, celery, garlic, and all spices into the slow cooker.
  3. Pour in water or broth and stir everything to combine.
  4. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender.
  5. About 30 minutes before serving, mash some beans in the pot for a creamier texture or stir in a cornstarch slurry if needed.
  6. Serve hot over rice and garnish with chopped green onions or parsley if desired.

Notes

  • For vegetarian version, skip sausage and add liquid smoke or extra smoked paprika.
  • Store leftovers in the fridge for up to 4 days or freeze for 3 months.
  • Reheat with a splash of broth or water to restore consistency.

Nutrition

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