Old-Fashioned Slow Cooker Louisiana Red Beans and Rice
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There’s something timeless about a pot of red beans simmering all day, filling the house with warmth and comfort. This Louisiana Red Beans and Rice recipe comes straight from an old cookbook and stays true to the slow-cooked, no-fuss meals families have relied on for generations.
Made in the slow cooker with smoked sausage, pantry beans, and classic Cajun vegetables, this dish delivers deep flavor without standing over the stove. It’s hearty, budget-friendly, and exactly the kind of recipe that earned its place on well-worn cookbook pages.
Ingredients for Louisiana Red Beans and Rice
This crock pot dinner is a winner. I found the recipe in my cook book called The Best of Country Cooking; it said it was award winning and I see why.
- kidney beans, rinsed and drained
- diced tomatoes, undrained
- smoked turkey sausage, sliced
- celery ribs, chopped
- large onion, chopped
- chicken broth
- green pepper, chopped
- sweet red pepper, chopped
- garlic cloves, minced
- bay leaf
- crushed red pepper flakes, optional
- hot cooked rice, for serving
I used up all the leftover (and partially sad looking) veggies in my fridge, and added some chicken and apple sausage that I got on markdown at Kroger. The result was my kids gobbling it up! And the leftovers are even better the next day.
Instructions for Red Beans and Rice in Crock Pot
Step by Step Instructions
- In a 4– or 5-quart slow cooker, combine the first 11 ingredients.
- Cover and cook on LOW for 8–10 hours, or until vegetables are tender and flavors are well blended.
- Stir before serving and remove bay leaf.
- Serve over hot cooked rice and top with chopped green onions.
Storage Instructions
Let the leftovers cool; transfer to an airtight container and store in the refrigerator.
For the full ingredient amounts and recipe steps for New Orleans red beans and rice recipe, scroll to the recipe card at the bottossic.
Why This Old-Fashioned Red Beans and Rice Recipe Works
- Slow cooker method = hands-off cooking
- Pantry staples and affordable ingredients
- Mild heat with optional spice at the table
- Perfect for meal prep and freezing
- True Southern comfort food, made easy
This version is approachable for home cooks while still honoring the flavors of a New Orleans classic.
Old Cookbook Notes & Tips
- This red beans and rice recipe keeps the spice level mild. Add more heat by adding red pepper flakes to the crock pot, or add hot sauce at the table for heat.
- Use dark kidney beans or light red kidney beans, or a combination.
- Smoked turkey sausage is lighter than traditional and still flavorful.
- Chicken sausage with apples is also very tasty.
- Stirring near the end slightly breaks down the beans for a thicker texture.
- Serve with Maryann’s Cornbread recipe.
Freezer-Friendly Comfort Food
Freezer Option:
Discard bay leaf and allow beans to cool completely. Freeze in airtight containers for up to 3 months.
To reheat: Thaw overnight in the refrigerator and warm gently on the stovetop, adding a splash of broth or water if needed.
Common Questions About Louisiana Red Beans and Rice
Can I make red beans and rice in a slow cooker?
Yes! Slow cooking allows the flavors to develop fully and makes this recipe nearly hands-off.
Do I have to soak the beans?
Not for this recipe. Using canned kidney beans saves time while still delivering great flavor.
What sausage is best for red beans and rice?
Smoked sausage works best. You can choose your favorite variety. Turkey, andouille, or kielbasa all work depending on preference.
Is red beans and rice spicy?
This version is mild. Heat is adjustable with crushed red pepper flakes or hot sauce.
Can I freeze red beans and rice?
Yes. Freeze the bean mixture separately and cook fresh rice when serving.
What do you serve with red beans and rice?
Cornbread, simple green salad, or sliced French bread pair beautifully.
A Recipe That Stands the Test of Time
This slow cooker Louisiana Red Beans and Rice is exactly the kind of dependable, comforting meal that old cookbooks were built on. Simple ingredients, long cooking time, and flavors that only get better with patience.
It’s proof that some recipes don’t need updating, just sharing.
Easy Crock Pot Recipes
Using your slow cooker to ensure a hearty, nutritious meal can be on the table, even on busy weeknights, is such a blessing. We have dozens of crock pot recipes that we’ve shared over the years and here are some of our – and our friends’ – favorites:
- Crock Pot Chicken and Noodles
- Low Carb Taco Soup – Crock Pot Recipe
- Crock Pot Beef Roast and Gravy
Old-Fashioned Slow Cooker Louisiana Red Beans and Rice
Ingredients
- 64 ounces kidney beans, rinsed and drained canned
- 14.5 ounces diced tomatoes, undrained 14½ ounces can
- 14 ounces smoked turkey sausage, sliced 1 package
- 3 celery ribs chopped
- 1 large onion chopped
- 1 cup chicken broth
- 1 medium green pepper chopped
- 1 small sweet red pepper chopped
- 6 garlic cloves minced
- 1 bay leaf
- ½ teaspoon crushed red pepper flakes optional
- 6 cups Hot cooked rice for serving
Instructions
- In a 4– or 5-quart slow cooker, combine all ingredients except rice.
- Cover and cook on LOW for 8–10 hours, or until vegetables are tender and flavors are well blended.
- Stir before serving and remove bay leaf.
- Serve over hot cooked rice.
Notes
- This recipe keeps the spice level mild. Add more heat by adding red pepper flakes to the crock pot, or add hot sauce at the table for heat.
- Use dark kidney beans or light red kidney beans, or a combination.
- Smoked turkey sausage is lighter than traditional and still flavorful.
- Chicken sausage with apples is also very tasty.
- Stirring near the end slightly breaks down the beans for a thicker texture.
- Serve with Maryann’s Cornbread recipe.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
