Slow-Cooker Cajun Red Beans and Rice

Smoky andouille, tender red kidney beans, and the Cajun trinity simmer until creamy while the beans stay whole. Fluffy rice is cooked separately, then each bowl gets scallions and hot sauce for a satisfying supper.

280 min

6 servings

Creamy Cajun red beans and browned andouille cover fluffy rice with sliced scallions on top.

Ingredients

3 (15 oz) cans red kidney beans, drained and rinsed

12 oz andouille sausage, sliced into coins

1 tbsp neutral oil

1 large yellow onion, diced

2 celery ribs, diced

1 green bell pepper, diced

4 garlic cloves, minced

2 cups low-sodium chicken broth

1 1/2 tbsp Cajun seasoning

1 tsp dried thyme

1/2 tsp black pepper

2 bay leaves

1 tsp Worcestershire sauce

1 tbsp apple cider vinegar

1 tsp kosher salt, divided

1 1/2 cups long-grain white rice

2 1/4 cups water

3 scallions, thinly sliced

2 tbsp hot sauce, for serving

Equipment

5- to 6-quart slow cooker · Large skillet · Saucepan with lid · Fine-mesh strainer · Chef's knife and cutting board · Measuring cups and spoons · Wooden spoon

Keep the beans intact

Begin checking after the initial simmer; stop when the broth is creamy and the beans are tender but mostly whole.

Keep the rice fluffy

Cook the rice in its own saucepan and spoon the creamy beans over it just before serving.

Prep and brown

01. Set out a 5- to 6-quart slow cooker; rinse the beans and cut the sausage and aromatics evenly so they cook at the same pace.

02. Brown the andouille in neutral oil for about 5 minutes, turning once; browned edges build a deeper base for the beans.

Soften and season

03. Cook onion, celery, and green bell pepper in the sausage drippings until the onion is translucent and the celery begins to soften.

04. Stir in garlic, Cajun seasoning, thyme, pepper, and half the salt; cook just until fragrant so the garlic stays sweet.

Slow-cook

05. Add beans, broth, Worcestershire, and bay leaves; cover on LOW for 3 hours, then check and continue up to 1 hour until tender but mostly intact.

Thicken and cook rice

06. Discard bay leaves, mash about 3/4 cup beans against the pot, then stir them in with vinegar and remaining salt for a creamy broth.

07. Rinse rice until runoff is nearly clear; simmer covered with water until tender, then let it stand covered until fluffy.

Finish and serve

08. Taste and adjust the beans with Cajun seasoning or hot sauce; slice scallions while the rice rests.

09. Fluff rice, ladle beans and sausage over each bowl, and finish with scallions and hot sauce to taste.