This classic from the archives is the perfect answer to the blustery snowstorms hitting the Northeast. Simply plug in the slow cooker, add the ingredients, and let the rich aroma fill the house. Oddly enough, this dish works just as well in summer since the slow cooker keeps your kitchen cool while doing all the work.

I’ll admit I don’t know how authentic this is to true Cajun cooking—I’ve never been to Louisiana—but I do know what satisfies: a steaming bowl of rice topped with saucy, spicy red beans, tender rounds of smoky sausage, and a sprinkle of green onion and a dollop of sour cream. Whether it’s freezing or sweltering outside, a bowl of this comfort food makes any day better.

On a whim I decided to try my usual red beans and rice in the slow cooker. I figured the worst outcome would be a flavorful mush and the best would be an effortless, economical dinner. I turned the slow cooker to high, walked away, and let it go for six hours.

Those six hours were torture in the best way—the house smelled incredible and I kept sneaking to the lid to test the beans, breaking the slow-cooker rule of “don’t lift the lid.” When the time was up, the reward was the easiest and most satisfying red beans and rice I’ve ever made.

Not heating the kitchen was a bonus; the real challenge was resisting the urge to eat the entire pot before dinner. It was so good I doubled the next batch and planned to serve it for guests the following month—set it up, let it cook, and spend time visiting while dinner takes care of itself.

Fair warning: the aroma while this cooks is dangerously tempting. You may find yourself hovering near the slow cooker until it’s time to eat.

A note about the Creole seasoning: it’s handy to keep on the shelf and adds great flavor to many dishes. We enjoy it on popcorn or homemade tortilla chips. I like my beans spicy and often mellow them at the table with a big spoonful of sour cream; grated cheddar works well, too. If you prefer a milder dish, reduce or omit the extra cayenne called for in the recipe.

Cook’s Notes

• The process is simple: add everything to the slow cooker and walk away. The hardest part is not eating everything while it cooks.
• If someone dislikes vegetable textures, puree the bell pepper, onion, and celery before adding them to the slow cooker. You’ll keep the flavor without the chunks. If other eaters don’t mind picking around ingredients, cut the vegetables into larger pieces to suit them.
• While andouille is traditional in Cajun cooking, smoked sausage is a perfectly delicious and convenient substitute. Andouille should be seared briefly before adding to the slow cooker; pre-cooked smoked sausage can be sliced and added directly.
• I prefer long-grain white rice cooked separately in a rice cooker for serving. Cooking rice separately prevents it from becoming mushy in leftovers—this dish keeps and actually improves the next day.

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Slow-Cooker Red Beans and Rice and Creole Seasoning | Make Ahead Mondays

Rebecca Lindamood

Prep Time 5 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 5 minutes mins

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Make a batch of this Creole seasoning to keep on hand for everyday dishes, or use it to create a slow-cooker red beans and rice that’s simple and deeply flavorful. The slow cooker does the work so you can relax while it simmers. Be warned—the aroma is irresistible.

Ingredients

  

For the Creole Seasoning:

• 3 tablespoons paprika
• 2 tablespoons kosher salt
• 2 tablespoons garlic powder
• 1 1/2 tablespoons dried thyme
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 2 teaspoons black pepper

For the Slow-Cooker Red Beans and Rice:

• 10 cups water
• 3 cups small red chili beans about 1 1/2 pounds, rinsed and picked over
• 1 pound smoked sausage or andouille sliced into 1/4 to 1/2-inch rounds
• 1 red bell pepper stemmed, seeded and cut into 1-inch pieces
• 1 medium cooking onion yellow or white, peeled and diced
• 1 rib celery cut into 1/2-inch pieces
• 1 tablespoon Creole Seasoning
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1/8-1/2 teaspoon ground cayenne pepper according to heat preference
• For Serving: Hot cooked rice and green onions

Instructions

 

To Make the Creole Seasoning:

• Combine all seasoning ingredients in a small bowl and whisk or toss with a fork until evenly mixed. Store in an airtight jar in a cool, dry place—good for about a year.

To Make the Slow-Cooker Red Beans and Rice:

• Place the water, beans, sausage, red bell pepper, celery, Creole seasoning, thyme, cayenne, and bay leaf in the slow cooker. Cover and cook on HIGH for 6 hours, stirring once or twice. Test a bean for tenderness; if it’s not done, continue cooking an additional hour or until tender. Discard the bay leaf.
• Stir gently and spoon the beans over bowls of hot rice. Garnish with chopped green onions and, if you like, a spoonful of sour cream.
• Store leftovers in a sealed container in the refrigerator for up to 4 days, or freeze individual portions for up to 6 months.

Nutrition

Calories: 313kcalCarbohydrates: 23gProtein: 18gFat: 17gSaturated Fat: 5gCholesterol: 47mgSodium: 2278mgPotassium: 636mgFiber: 7gSugar: 2gVitamin A: 2375IUVitamin C: 22.9mgCalcium: 78mgIron: 4.9mg

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.

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Originally published on July 16, 2012.