Crock Pot Red Beans and Rice

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This classic cajun red beans and rice is a major comfort food for me and will be sure to fill you up and feed a crowd!

Prep Time: 20 minutes of active time
Cook Time: 6-8 hours in crockpot
Total Time: 18 minute
Yield: feeds at least 8

Ingredients

Scale

1 pound dried kidney beans (soaked overnight)

½–1 pound andouille sausage, cut into 1/3 inch rounds (or chorizo, but it’ll be a bit spicier)

1 medium onion, chopped

6 cloves of garlic, minced

2 bell peppers, chopped small

2 stalks of celery, chopped small

6 cups low sodium chicken broth

1 tablespoon Cajun seasoning

1 teaspoon tabasco sauce, or other hot sauce

½ teaspoon pepper

3 bay leaves

½ pound chicken, raw cut into bite-sized pieces (or cooked chicken* see note)

1 cup dry rice

Instructions

Rinse beans and soak beans in water (without salt) overnight. OR rinse beans and put in a large pot of water, making sure the beans are covered completely by water. Turn on stove and bring to a boil, uncovered. Boil for 10 minutes, turn off heat and let soak for 1 hour, covered. Drain water and then pour beans in crock pot.

Add the sausage, onion, garlic, peppers, celery, chicken broth, Cajun seasoning, tabasco sauce, pepper, and bay leaves. Cook on high for 6 hours, or medium for 8 hours. During the last hour of cooking (if cooking on high) add the dry rice or last hour and a half if cooking on medium. Continue cooking till the rice is done.

Notes

If you want to use cooked chicken you can add it in the last hour of cooking when you add the dry rice.

I usually freeze half of this to use as a freezer meal. Just thaw in fridge and re heat when ready to eat it.

If you want this to feed even more people or to make sure you don’t overcook the rice, serve this over cooked rice instead of adding the rice in at the end. Make 2 cups of dry rice in a rice cooker or on the stove instead.

Keywords: cajun, creole, red beans and rice, comfort food, sausage

Find it online: https://acupofcream.com/red-beans-and-rice/