Crock Pot Red Beans and Rice With Andouille Sausage

Crock pot red beans and rice recipe

The Spruce Eats / Katarina Zunic

  • Total: 8 hrs 20 mins
  • Prep: 20 mins
  • Cook: 8 hrs
  • Servings: 6 to 8 servings
Nutritional Guidelines (per serving)
486 Calories
14g Fat
68g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 486
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 22%
Cholesterol 29mg 10%
Sodium 367mg 16%
Total Carbohydrate 68g 25%
Dietary Fiber 13g 47%
Protein 22g
Calcium 155mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Spicy andouille sausage jazzes up this basic crockpot red beans and rice recipe. If you like a meatier red beans and rice, add a ham bone, ham hocks, diced ham, or some bacon to the beans.

Red beans and rice is a traditional Louisiana dish. You'll find similar dishes in many regions. Hoppin' John is a Southern dish made with black-eyed peas and rice and "Moors and Christians," or black beans and rice is a traditional Cuban dish.

Limpin' Susan is another bean and rice dish similar to Hoppin' John, but it's made with okra and bacon and it doesn't always include beans. Some versions include black-eyed peas or red beans.

Some people have no problem adding the salt and other acidic ingredients with dry beans, and others say the age of the beans or water hardness can cause problems. Because salt and acidity—for some people—can keep the beans from becoming tender, add the salt and sausage after the beans have become tender. 


Click Play to See This Crockpot Red Beans and Rice With Sausage Recipe Come Together


  • 1 pound dried small red beans (or kidney beans)
  • 1 1/2 quarts water
  • 3 ribs celery (diced or sliced, about 1 heaping cup)
  • 1 large onion (chopped)
  • 2 cloves garlic (minced)
  • 2 bay leaves
  • 1/2 teaspoon crushed red pepper flakes (or more, to taste)
  • 1 tablespoon vegetable oil
  • 1 pound spicy andouille sausage (diced)
  • 1/2 cup green bell pepper (diced)
  • 2 to 3 teaspoons Kosher salt (or more, to taste)
  • 2 cups long-grain rice

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot red beans
    The Spruce Eats / Katarina Zunic
  2. Put the dried beans in a bowl of cold water and swish them around to rinse. Discard floating beans.

    Put dried beans in a bowl
    The Spruce Eats / Katarina Zunic
  3. Drain the beans in a colander and pick them over, looking for any small stones or malformed beans.

    Drain beans
    The Spruce Eats / Katarina Zunic
  4. Put the beans in the crockery insert of a slow cooker.

    Put beans in crockpot
    The Spruce Eats / Katarina Zunic
  5. Add 1 1/2 quarts of water to the beans along with the celery, onion, ​garlic, bay leaves, and crushed red pepper flakes.

    Add water to the beans
    The Spruce Eats / Katarina Zunic
  6. Cover the slow cooker and cook the beans on LOW for about 6 to 7 hours, or until the beans are tender. Or cook them for about 3 1/2 to 5 hours on HIGH. 

    Slow cook
    The Spruce Eats / Katarina Zunic
  7. Heat the vegetable oil in a skillet over medium heat. Add the diced andouille sausage and cook, stirring, until the sausage is nicely browned.

    Heat vegetable oil
    The Spruce Eats / Katarina Zunic
  8. Add the sausage and bell pepper to the beans. Taste and add 2 to 3 teaspoons of Kosher salt, or to taste. 

    Add sausage and bell pepper
    The Spruce Eats / Katarina Zunic
  9. Cover and continue cooking on LOW for about 1 hour longer.

    The Spruce Eats / Katarina Zunic
  10. Meanwhile, cook the rice in a rice cooker or on the stovetop following package directions. 

    Cook the rice
    The Spruce Eats / Katarina Zunic
  11. Mound the rice on a plate or in a bowl, ladle the beans over the rice, and serve with freshly baked cornbread.

    The Spruce Eats / Katarina Zunic


  • To freeze leftovers, chill the cooked red beans and sausage and pack into freezer containers. Leave about 1/2-inch of headspace to allow for expansion.


  • Use diced kielbasa or another type of smoked sausage in place of the andouille.
  • Add 1 chopped carrot along with the onion and celery.