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


1Place the beans and water into a slow cooker.
2Heat 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.
3Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes.
4Transfer everything from the skillet to the slow cooker.
5Season the mixture with pepper and Creole seasoning.
6Add the smoked ham hock. Cover and cook on low for about 8 hours, or until beans are tender.
7If 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.