Slow Cooker Creole Red Beans and Rice with Andouille

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

Classic New Orleans-style Creole red beans slow-cooked with smoky Andouille sausage and aromatic vegetables, served over fluffy white rice. This Cajun-inspired slow-cooker recipe, ready in about 500 minutes, pairs Dried red kidney beans, Andouille sausage, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, rinsed and soaked overnight Dried red kidney beans
• 12 oz, sliced into 1/2-inch pieces Andouille sausage
• 1 large, chopped Yellow onion
• 1 medium, chopped Green bell pepper
• 3, chopped Celery stalks
• 4, minced Garlic cloves
• 6 cups Chicken broth
• 2 Bay leaves
• 2 tbsp Cajun seasoning
• 1 tsp dried Thyme
• 2 tbsp Olive oil
• to taste Salt
• 2 cups uncooked White rice
• 4 cups (for rice) Water

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a skillet over medium heat. Add 12 oz sliced Andouille sausage and cook for 5 minutes until browned and fragrant. Transfer sausage to slow cooker.
2. Step 2: In the same skillet, add 1 large chopped yellow onion, 1 chopped green bell pepper, and 3 chopped celery stalks. Sauté for 5 minutes until softened, then add 4 minced garlic cloves and cook for 1 minute until fragrant. Transfer vegetables to slow cooker.
3. Step 3: Add 1 lb rinsed and soaked dried red kidney beans, 6 cups chicken broth, 2 bay leaves, 2 tbsp Cajun seasoning, and 1 tsp dried thyme to the slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 8 hours or on high for 4-5 hours, until beans are tender and sauce is thickened.
5. Step 5: About 30 minutes before serving, cook 2 cups uncooked white rice with 4 cups water according to package instructions until fluffy.
6. Step 6: Remove bay leaves from the beans, season with salt to taste, and serve the red beans hot over the cooked white rice.