Slow Cooker Creole Red Beans and Rice with Andouille
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 ready in about 500 minutes pairs large, chopped Yellow onion, medium, chopped Green bell pepper, chopped Celery stalks 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
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: About 30 minutes before serving, cook 2 cups uncooked white rice with 4 cups water according to package instructions until fluffy.
- Step 6: Remove bay leaves from the beans, season with salt to taste, and serve the red beans hot over the cooked white rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Creole Red Beans and Rice with Andouille take to make?
Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Creole Red Beans and Rice with Andouille?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large, chopped yellow onion from drying out.
Can I substitute ingredients in Slow Cooker Creole Red Beans and Rice with Andouille?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Creole Red Beans and Rice with Andouille for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Creole Red Beans and Rice with Andouille?
Cajun slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
