Crescent City Red Beans Rice Crock Pot
Transport your taste buds to the vibrant streets of New Orleans with this "Crescent City Red Beans Rice Crock Pot" recipe—an effortless take on a classic Southern comfort dish. This slow-cooked masterpiece combines creamy red kidney beans, savory andouille sausage, and aromatic trinity vegetables (onion, bell pepper, and celery) for an irresistible blend of smoky, hearty flavors. Infused with Cajun spices like smoked paprika, thyme, and oregano, and optionally enriched by a ham hock or smoked turkey leg, this one-pot wonder simmers to perfection while you go about your day. Served over fluffy white rice and garnished with fresh parsley and green onions, this easy red beans and rice recipe is a soul-satisfying meal that’s perfect for weeknights or gatherings. Plus, with only 15 minutes of prep time and a hands-free cooking process in your slow cooker, it's a stress-free way to bring authentic New Orleans cuisine to your table!
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Recipe Information
Ingredients
- 1 pound Dried red kidney beans
- 12 ounces Andouille sausage, sliced
- 1 medium Yellow onion, diced
- 1 medium Green bell pepper, diced
- 3 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 Bay leaves
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
- 0.25 teaspoon Cayenne pepper (optional)
- 1 teaspoon Smoked paprika
- 1 Ham hock or smoked turkey leg (optional)
- 4 cups Chicken broth
- 4 cups Cooked white rice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 2 Green onions, sliced (for garnish)
- 1 dash Hot sauce (optional, for serving)
Instructions
Rinse the dried kidney beans thoroughly under cold running water and remove any debris or damaged beans.
In a large Crock Pot, add the rinsed beans, sliced andouille sausage, diced onion, green bell pepper, celery, and minced garlic.
Stir in the bay leaves, thyme, oregano, cayenne pepper (if using), and smoked paprika for a rich flavor base.
Nestle the ham hock or smoked turkey leg (if using) in the center of the Crock Pot for an extra layer of smoky flavor.
Pour the chicken broth over the ingredients to cover everything completely.
Cover the Crock Pot with the lid and cook on low heat for 8 hours (or on high heat for 4-5 hours), stirring occasionally to ensure even cooking.
After the beans have softened and the flavors have melded, remove the bay leaves and the ham hock or turkey leg. If using the smoked meat, shred it and stir it back into the pot.
Season the beans with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the red beans over a bed of hot cooked white rice. Garnish with chopped parsley and sliced green onions, and add a dash of hot sauce if desired.
Nutrition Facts
Calories |
626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.8 g | 23% | |
| Saturated Fat | 6.3 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1628 mg | 71% | |
| Total Carbohydrate | 84.4 g | 31% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 5.2 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1695 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
