Crock Pot Red Beans and Rice

My husband and I went to New Orleans some years back. I took a cooking class at The NOLA Cooking School. It was so fun and incredibly delicious. We made an amazing Shrimp, Chicken and Artichoke Heart Soup that I still make today. Until now that soup was the only Creole recipe on my website but I am about to remedy that by sharing another New Orleans favorite: Crock Pot Red Beans and Rice! 
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Crock Pot Red Beans and Rice:

I love a good crock pot recipe. This recipe requires only 15 minutes for ingredient prep, then you pop  everything into the slow cooker and seven hours later dinner is ready. It doesn’t get better than that. Red beans and rice is a hearty, spicy dish with roots in Louisiana Creole cuisine. This classic recipe typically includes red kidney beans, smoked meats like andouille sausage, and a base of onion, celery, and green bell pepper, broth and Creole seasoning all served over white rice. Traditionally, in New Orleans Red Beans and Rice was a Monday or “wash day” meal, because they would use leftovers from Sunday and let the meal simmer while they were busy doing laundry.

The Process:

There is no active cooking involved in this recipe for Crock Pot Red Beans and Rice. You simply prep and put all ingredients in the crock pot, cook on high for seven hours, then spoon over rice and serve. Yum!

A Hearty Affordable Meal that’s Perfect for Fall and Winter:

This Creole meal is filling, easy and affordable. It also feeds a crowd. I hope you love it.

The Recipe: Crock Pot Red Beans and Rice:

What you need: a crock pot, Creole seasoning,  and as always, a good knife.

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Crock Pot Red Rice and Beans

Prep Time

20 mins

Cook Time

7 hrs

Total Time

7 hrs 20 mins

 

An easy to make, hearty, Creole meal with a little (or a lot of) kick!

Course: dinner, Main Course

Cuisine: Creole

Keyword: creole red beans and rice, crock pot pork, red beans and rice

Servings: 8 servings

Ingredients

• 1 med sized green bell pepper, diced
• 1 cup, yellow onion, diced small
• 3 celery stalks, diced small
• 3 cloves garlic, peeled and minced
• 1 pound dried red beans
• 2-3 tablespoons Creole seasoning (depending on how hot you like it. 2T= medium, 3T= hot)
• 7 cups good quality chicken broth or water
• 1 pound Andouille sausage, sliced (appx 5 sausages)
• 3 green onions, sliced (for garnish
• desired amount of cooked white rice

Instructions

1. Prep pepper, yellow onion, celery, and garlic. Add to crock pot. Add beans, Creole seasoning, sausage and broth. Place lid on crock pot and cook for seven hours on high heat.

2. When ready to serve, cook rice and slice green onions for garnish. Serve!

Recipe Notes

Note: If you want more protein feel free to add as much Andouille  sausage as you wish. Also, Creole seasonings can vary in heat intensity which is why I offer 2-3 tablespoons instead of a solid measurement

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