Crock-Pot® Slow Cooker Cajun Red Beans and Rice

Easily one of my favorite dishes to serve, I love having Cajun Red Beans and Rice around the holidays. It just makes me think of home and downright Southern comfort food.

This post is sponsored by the Crock-Pot® brand. All opinions are mine alone.

Growing up in Georgia, the first time I had this dish was at a local restaurant. I couldn’t help but think of how similar it was to a rice and beans dish that we eat in Nigeria, and I instantly loved it! A lot of creole/cajun recipes are very similar to African recipes.

This dish is awesome because the only work you have to do is in the prepping, and then all you have to do is throw all the ingredients into your Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker and that’s it. This slow cooker is great for low and slow, which is what you want especially when making beans.

Thanks to the crockpot making this dish is a BREEZE! I love when you can just throw everything in one pot and completely forget about it. Makes cooking and cleaning so much easier. Check out the recipe for this cajun red beans and rice below and let me know what you guys think! -xX

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Cajun Red Beans and Rice

Yield: 6

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes

Easily one of my favorite dishes to serve, I love having Cajun Red Beans and Rice around the holidays. It just makes me think of home and downright Southern comfort food.

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Ingredients

• 1 pound uncooked dry red kidney beans
• 3/4 pound (12 oz) Andouille chicken sausage, sliced
• 5 garlic cloves, minced
• 3 celery stalks, diced
• 1 white onion, diced
• 1 red bell pepper, diced
• 3 tbsp Creole seasoning
• 1 tbsp hot sauce
• 1 teaspoon dried thyme
• 2 bay leaves
• 7 cups chicken stock
• Salt and black pepper to taste
• Cooked white rice, for serving
• Sliced green onions for garnish, if desired

Instructions

1. Rinse the kidney beans thoroughly under water.
2. Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of your Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker. Stir to combine.
3. Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through. It took about 6 hour for the beans to soften all the way. Taste, and season with salt and pepper as desired.
4. Remove the bay leaves and serve over white rice. Garnish with green onions if desired.

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  Crock-Pot® Lift & Serve Hinged Lid 6-Quart Oval Slow Cooker

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 277Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 2213mgCarbohydrates: 41gFiber: 6gSugar: 7gProtein: 18g