Slow Cooker Cajun Red Beans and Rice
The smoky aroma of andouille sausage and slow-simmered spices is enough to transport anyone straight to a cozy kitchen in the heart of New Orleans. This Slow Cooker Cajun Red Beans and Rice is a "set it and forget it" soul-food staple that transforms humble ingredients into a rich, creamy masterpiece.
Ingredients
- 1 lb dried red kidney beans rinsed
- 1 lb andouille sausage sliced into rounds
- 1 cup smoked ham diced
- 1 large yellow onion diced
- 1 green bell pepper diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 tbsp Cajun seasoning
- 2 bay leaves
- 6 cups chicken broth or water
- Salt and black pepper to taste
- Cooked white rice for serving
- Sliced green onions for garnish
Instructions
- Place the rinsed kidney beans, sliced sausage, ham, onion, bell pepper, celery, and garlic into a 6-quart slow cooker.
- Stir in the Cajun seasoning and tuck the bay leaves into the mixture.
- Pour in the chicken broth, ensuring all ingredients are well-submerged.
- Cover and cook on LOW for 7–8 hours (or high for 4 hours) until the beans are soft and tender.
- Remove the bay leaves. For a creamier texture, mash some of the beans with a spoon against the side of the slow cooker and stir back in.
- Taste and adjust seasonings with salt, pepper, or more Cajun spice if needed.
- Serve over hot white rice and garnish with green onions.