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Authentic, Louisiana Red Beans and Rice

Raven Higheagle


This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.


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Serves 8
20 Min
8 Hr
Slow Cooker Crock Pot


  • 1 lb
    dried red beans, soaked overnight
  • 10 c
  • 1 lb
    andouille sausage, sliced into rounds
  • 1 large
    sweet onion, chopped
  • 1 large
    red bell pepper, chopped
  • 2 stalk(s)
    celery, chopped
  • 1 large
    jalapeno pepper, seeded and chopped
  • 8 clove
    garlic, chopped
  • 1 tsp
    ground black pepper
  • 1 tsp
    creole seasoning, or to taste
  • 1 large
    smoked ham hock
  • 4 c
    cooked rice

How to Make Authentic, Louisiana Red Beans and Rice


  1. Place the beans and water into a slow cooker.
  2. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve the drippings.
  3. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes.
  4. Transfer everything from the skillet to the slow cooker.
  5. Season the mixture with pepper and Creole seasoning.
  6. Add the smoked ham hock. Cover and cook on low for about 8 hours, or until beans are tender.
  7. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.

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