Crock Pot Red Beans with Andouille Sausage
Indulge in the comforting flavors of the South with this Crock Pot Red Beans with Andouille Sausage recipe—a hearty and effortless meal perfect for busy weeknights or a cozy family dinner. Made with tender dried red beans, smoky andouille sausage, and the "trinity" of Creole cooking—onions, bell peppers, and celery—this dish brings authentic New Orleans flavor straight to your slow cooker. Enhanced with garlic, warm spices like smoked paprika and cayenne, and cooked low and slow in a savory chicken broth, the result is a rich, aromatic stew that pairs beautifully with fluffy rice. With minimal prep and hands-off cooking, this recipe is a stress-free way to enjoy a classic Louisiana comfort food. Perfect for meal prep, gluten-free diets, or any craving for bold, home-cooked flavor, this crock pot red beans recipe will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 1 pound dried red beans
- 12 ounces andouille sausage
- 1 medium yellow onion
- 1 medium green bell pepper
- 2 pieces celery stalks
- 4 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.25 teaspoon cayenne pepper
- 2 pieces bay leaves
- 4 cups chicken broth
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups cooked rice
- 2 pieces green onions (optional, for garnish)
Instructions
Rinse the dried red beans thoroughly in a colander. Check for any debris or damaged beans and discard them.
If time allows, soak the beans in a bowl of water overnight, then drain and rinse before adding to the crock pot. Otherwise, proceed without soaking.
Slice the andouille sausage into 1/2-inch rounds.
Finely chop the yellow onion, green bell pepper, and celery stalks. Mince the garlic cloves.
Add the red beans, sliced andouille sausage, chopped onion, bell pepper, celery, and minced garlic to the crock pot.
Sprinkle in the smoked paprika, dried thyme, dried oregano, cayenne pepper, and add the bay leaves.
Pour in the chicken broth and water, stirring gently to combine.
Cover the crock pot and set it to cook on low for 8 hours or on high for 4-5 hours, until the beans are tender.
Once done, remove the bay leaves and season the beans with salt and black pepper to taste. Adjust the seasoning as needed.
Serve the red beans and sausage over cooked rice. Garnish with chopped green onions if desired.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 98.1 g | 36% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 4.1 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1494 mg | 32% | |
*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.
