Red beans and rice is a traditional Louisiana dish, perfect for serving at Mardi Gras parties or any day of the week. This easy homemade Crock-Pot Cajun Red Beans and Rice Recipe takes almost all the effort out of it!
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This slow-cooker Cajun Red Beans and Rice recipe has all the ingredients to star in any Creole festivities, but it’s classic and simple enough for any Monday. Toss all the ingredients into the Crock-Pot and let it simmer all day while you attend to other chores; the beans will become creamy and the sauce will thicken during that time. Serve it over rice and with corn bread for a deliciously hearty and warm home-cooked meal.
The classic dish begins with the “holy trinity” of Cajun cooking: dice onion, celery, and green bell pepper and add that to the slow cooker along with the tomatoes, beans, sausage, and seasonings. Next, choose the amount of liquid you prefer and set your temperature level. The longer you have to let the beans cook, the richer the dish will become.
Crock-Pot Cajun Red Beans and Rice Variations:
Liquid Adjustment: If you like less liquid in your red beans and rice, you can use just 1 cup of low-sodium chicken broth. If you do reduce the liquid, reduce the cook time as well, to 7-8 hours on LOW or 4-5 hours on HIGH.
For a richer sauce and more robust flavor, keep the full 2 cups of low-sodium chicken broth and increase the cook time to 10-12 hours on LOW.
Crock-Pot Cajun Red Beans and Rice Substitutions:
Smoked Sausage: This recipe uses regular smoked sausage, but for more heat and authentic Cajun flavor, you can substitute fully-cooked Andouille sausage.
Cajun Seasoning: You can make your own homemade Cajun seasoning mix using ingredients you probably already have in your spice cabinet.
Prep-Ahead Tips:
If you like, you can cook the rice ahead of time and reheat it with a splash of water in the microwave or on the stovetop just before serving.
You can also chop the onion, celery, and green bell pepper up to two days in advance and store them together in an air-tight container in the refrigerator. Sausage can be sliced ahead of time and stored separately in the refrigerator.
If you’ll be serving red beans and rice for your Mardi Gras party, it is possible to make the entire dish a day or two early and store it in the refrigerator. This cuts down on things you have to do the day of the party. A couple hours before you’re ready to serve, stir in about a half-cup of water (or more, if needed) and reheat it on the stove, then transfer it to the Crock-Pot to keep warm throughout the party.
Crock-Pot Cajun Red Beans and Rice Recipe
This is a well-seasoned red beans and rice, evocative of traditional Cajun cuisine and built on the holy trinity of onion, celery, and bell pepper. Sliced smoked sausage adds protein and smoky depth. It cooks long and low in the slow cooker to ensure the flavors are infused into every ingredient.
Ingredients:
- 1/2 cup onion chopped
- 1/2 teaspoon garlic powder
- 2 ribs celery, diced
- 2 (15-ounce) cans red beans, rinsed and drained
- 1 (15-ounce) can tomato sauce
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chopped green bell pepper
- 1/2 teaspoon thyme
- 1 tablespoon Cajun seasoning
- 1 pound fully cooked smoked sausage, sliced into 1/2” pieces
- 2 cups vegetable broth or chicken broth
- 2 dried bay leaves
- 3-4 cups cooked rice
Tools:
- 6-quart or larger Crock-Pot or slow cooker
Directions:
1. In a 6-quart slow cooker, place the onion, garlic powder, celery, beans, tomato sauce, diced tomatoes, bell peppers, thyme, Cajun seasoning, sausage and chicken broth. Gently stir. Add the bay leaves on top.
2. Cover with the lid and cook on the low heat setting for 8-10 hours or on high for 5-6 hours.
3. Remove the bay leaves.
4. Serve with cooked rice.
How to Store Leftovers
Store leftover Cajun Red Beans and Rice in an airtight container in the refrigerator for up to 5 days.
How to Freeze Leftovers
Let the red beans and rice cool completely, then transfer them to a freezer-safe container. Leave at least an inch of space at the top of the container for expansion. Don’t forget to label the container with the recipe name and date. Red beans and rice can be safely stored in the freezer for up to 3 months.
How to Thaw Frozen Crock-Pot Cajun Red Beans and Rice
Thaw frozen Crock-Pot Cajun Red Beans and Rice overnight in the refrigerator.
How to Reheat Crock-Pot Cajun Red Beans and Rice
Reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. You may need to add a splash of chicken broth or water to loosen the sauce. To reheat larger portions, place the red beans and rice in a saucepan over medium-low heat, stirring occasionally and adding liquid as needed, until heated through.
Printable Recipe for Crock-Pot Cajun Red Beans and Rice
Crock-Pot Cajun Red Beans and Rice Recipe
Equipment
- 1 6-quart or larger Crock-Pot or slow cooker
Ingredients
- 1/2 cup onion chopped
- 1/2 teaspoon garlic powder
- 2 ribs celery diced
- 2 15-ounce cans red beans rinsed and drained
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- 1 cup green bell pepper chopped
- 1/2 teaspoon thyme
- 1 tablespoon Cajun seasoning
- 1 pound fully cooked smoked sausage sliced into 1/2” pieces
- 2 cups vegetable broth or chicken broth
- 2 dried bay leaves
- 3-4 cups cooked rice
Instructions
- In a 6-quart slow cooker, place the onion, garlic powder, celery, beans, tomato sauce, diced tomatoes, bell peppers, thyme, Cajun seasoning, sausage and chicken broth. Gently stir. Add the bay leaves on top.
- Cover with the lid and cook on the low heat setting for 8-10 hours or on HIGH for 5-6 hours.
- Remove the bay leaves.
- Serve with cooked rice.
Nutrition
More Mardi Gras Recipes
Crock-Pot Cajun Potato and Sausage Soup
Mardi Gras King Cake Donut Recipe
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