Slow Cooker Red Beans and Rice Recipe
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Red Beans and Rice
When I think of New Orleans, Louisiana or Mardi Gras my mind automatically invisions a hearty helping of red beans topped with rice and andouille sausage!
Now, if you asked me prior to New Orleans I would say Popyeyes fast food restaurant was my favorite place to go for this southern staple.
I love traveling to new parts of the world and tasting different cultures and then recreating that flavor at home. Well, that is exactly what I have done with this red beans and rice recipe.
I even went a step further and made my own homemade Cajun andouille smoked sausage. You should really try that recipe too. It is so much better than the store-bought version. Much! Find my recipe for andouille sausage here.
Slow Cooker Red Beans and Rice Recipe
Ingredients:
- 1 pound dried red beans (soaked in water for 8 hours)
- 4 cups water
- 1 large smoked ham hock
- 1 large yellow onion chopped
- 5 cloves garlic chopped
- 1 green bell pepper diced
- 2 celery ribs chopped
- 1 1/2 teaspoon Cajun seasoning (see below for homemade seasoning)
- 1 bay leaf
- 4 Tablespoons butter
- 1 Tablespoon chicken base
- Salt and pepper to taste
- Fresh parsley for garnish
- 8 andouille sausages (2 per person)
- Extra Long Grain Enriched Rice (prepare per manufacture instructions)
Directions:
In a slow cooker add pre-soaked red beans (drained), 4 cups water, ham hock, onion, garlic, celery, bell pepper, Canjun seasoning, bay leaf, butter and chicken base.
Note: The smoked andouille sausages can be added to the slow cooker half way through cooking time. As for me, I like to bake my sausages in the oven at 350 degrees Fahrenheit for 30 minutes to give the casing a bit of a crunch.
Set slow cooker on medium-high to high and cook for 4 hours or until beans are soft and have made their own gravy.
Remove meat from ham hock and discard bone. Leave meat in with the beans for added flavor.
Serving Red Beans and Rice
Red beans and rice can be served two ways. The first way is by placing a layer of beans in a bowl with rice on top with andouille sausage or place the rice on the bottom with beans and sausage on top. Either way this dish is fantastic!
Sweet corn bread compliments this dish very well! I like to use Famous Dave’s Corn Bread Mix.
Enjoy!
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Other Recipes You May Enjoy!
Slow Cooker Red Beans and Rice Recipe
Make Louisiana's well known staple, Red Beans and Rice, right in your own kitchen using a slow cooker. Homemade Cajun Seasoning included with recipe.
Ingredients
- 1 pound dried red beans (soaked in water for 8 hours)
- 4 cups water
- 1 large smoked ham hock
- 1 large yellow onion chopped
- 5 cloves garlic chopped
- 1 green bell pepper diced
- 2 celery ribs chopped
- 1 1/2 teaspoon Cajun seasoning
- 1 bay leaf
- 4 Tablespoons butter
- 1 Tablespoon chicken base
- salt and pepper to taste
- fresh parsley for garnish optional
- 8 andouille sausages (2 per person)
- Extra Long Grain Enriched Rice (prepare per manufacture instructions)
- Serve with corn bread optional
Instructions
-
In a slow cooker add pre-soaked red beans (drained), 4 cups water, ham hock, onion, garlic, celery, bell pepper, Canjun seasoning, bay leaf, butter and chicken base.
Note: The smoked andouille sausages can be added to the slow cooker half way through cooking time. As for me, I like to bake my sausages in the oven at 350 degrees Fahrenheit for 30 minutes to give the casing a bit of a crunch.
-
Set slow cooker on medium-high to high and cook for 4 hours or until beans are soft and have made their own gravy.
-
Remove meat from ham hock and discard bone. Leave meat in with the beans for added flavor.
-
Serving Red Beans and Rice:
Red beans and rice can be served two ways. The first way is by placing a layer of beans in a bowl with rice on top with andouille sausage or place the rice on the bottom with beans and sausage on top. Either way this dish is fantastic!
Sweet corn bread compliments this dish very well! I like to use Famous Dave’s Corn Bread Mix.
-
Enjoy!
