If you’ve been looking for absolutely delicious red beans & rice and sausage recipe… here, you go! It’s just like the one I grew up eating BUT modified for the slow cooker.
All the traditional recipes I’ve seen…and the ones I grew up eating…were made on the stove. Which makes the creaminess of the beans absolutely delicious! But sadly, that’s after several, SEVERAL hours.
But there’s no need for all that babysitting. None. Your slow cooker can still get you the creamy consistency. But a LOT of the work is taken over by your crockpot.
Authentic Louisiana Red Beans & Rice w Sausage
Notes About Making Red Beans & Rice
What Type of Sausage
What type of sausage you use is up to you. Again, with the traditional version…andouille sausage is mostly what I’ve seen there.
Some folks don’t care for it. We do. We personally love it. But it’s not for everyone.
So, if you don’t, OR you simply can’t find it, you can easily substitute regular smoked sausage or kielbasa. Whichever your preference.
Why Add Ham?
This recipe also calls for both sausage and ham. Again, that’s traditional red beans and rice. You don’t have to go that route. You can just as easily make it with a couple cups more of sausage instead of adding the ham.
BUT it’s a GREAT use for a leftover ham hock. I know, I KNOW. Ham’s a traditional meal too. But usually for the holiday season.
Crock Pot Ham makes a great homemade lunch meat. Well…not exactly a lunch meat. But you get me. It makes for quick and easy sandwich ideas, on the fly meals, etc.
AND if you do ham for the holidays…you can always freeze the ham hock for later. And I mean a LOT later. Like several months without freezer burn being an issue.
Just toss it in a freezer bag and label it with the date. Squeeze out as much of the air as possible and you can leave it in the freezer for a few months.
I don’t know about you, but we burned totally out on ham over this last holiday season. But I didn’t want to waste the ham hock. So, I froze it. And now…TADA…we got red beans and rice and sausage on the menu 😊
About the Veggies
One last thing…this has several ingredients. A little of this, a little of that…that seems to be the thing with Creole cookin’. And it’s damn good when it’s done…but you do NOT have to have the bell pepper, or the celery OR the jalapeno.
I personally like this recipe better with some sort of veggie added, but it is NOT necessary. And if you want to make sure and get your veggies on the plate…you can always add a side of green beans, creamed spinach or something of the like. Whatever you want really. This recipe’s pretty versatile.
Psstt…don’t forget you’ll probably want some cornbread too! And if you’re gonna be around the house, you can make that in your slow cooker too! Crockpot cornbread is pretty easy. And sort of fun.
Enjoy! Holler if you got any questions, suggestions or whatever…and Rock that Crock!
Printable for Louisiana Style Red Beans & Rice w/Sausage
- 1/2 pound dried red beans soaked then cooked overnight
- 4 to 6 cups of water
- 4 cups beef or chicken stock
- 2 tablespoons butter
- 1- pound smoked sausage andouille sausage, or kielbasa; sliced 1/2 to 3/4 inches thick
- 1 leftover ham hock or 2 cups diced ham
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 stalks of celery chopped
- 1 jalapeno pepper seeded and chopped (optional)
- 8 cloves garlic chopped
- 2 bay leaves
- 1 teaspoon Creole seasoning or to taste
- Black pepper to taste
- 8 cups cooked rice optional
- Pour the beans, water, and stock into the crockpot.
- Heat a skillet over medium-high heat and brown the sausage in the melted butter.
- Remove the sausage and toss in the crockpot with the beans.
- Add the onion, peppers, garlic, and celery to the drippings in the skillet. Cook and stir for 3 to 5 minutes. Scrape any bits off the bottom of the pan and pour this, the butter and the vegetables into the slow cooker.
- Add the ham hock (or diced ham), bay leaves, and half the creole seasoning. Stir and squish the ham hock under the liquid.
- Cover and cook on low for 8 to 12 hours.
- Remove the bay leaves and season with remaining Creole seasoning and black pepper.
- Serve over rice if desired.
Notes: Don't forget to fish out the bay leaves. Bay leaves are a wonderful herb for adding flavor to soups and stews, BUT they can be dangerous if swallowed. They do not soft during the cooking process and can cut the inside of your throat. Find them and discard, always.
If you prefer your beans to have a creamy texture you have two ways to get them creamier.
- Tilt the lid during the last couple hours of cooking. You can also turn the slow cooker to high. This will allow part of the liquids to evaporate.
- You can also use a potato masher during the last 30 to 60 minutes.
Both methods work. You can also combine the two for excellent results.
Freezer Meal Info
If you want to prep this for the freezer just precook the beans. Like overnight. They don’t have to be creamy or anything…that’ll happen when you make the full recipe.
Alternately you can use canned beans. But just soaking them overnight then freezing has never worked out for me.
If you try it and it works for you…let me know how you accomplished it please.
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