Slow Cooker Cajun Rice & Beans
  • 1-2 tablespoons olive oil
  • 1 large onion, diced
  • 3-4 ribs of celery, diced
  • 6 cloves garlic, minced or diced
  • 1 lb dried red beans, rinsed and sorted* (kidney beans or black beans may be substituted)
  • 1-2 14 oz packages smoked sausage (andouille, kielbasa or other smoked sausage works great!), sliced into ½" slices
  • 7 oz smoked ham chunks, or other smoked meat (optional)
  • 2 chicken breasts, whole (optional)
  • 1 ½ teaspoons kosher salt
  • 2-3 teaspoons cajun seasoning
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Cayenne pepper to taste, up to 1 teaspoon
  • 6 cups water
  • 4 cups cooked rice (white or brown)
  1. In a sauté pan over medium heat, add the olive oil, onion and celery. Cook until slightly softened.
  2. Add in the garlic, cajun seasoning, bay leaves, thyme, salt and pepper. Cook for another 2-3 minutes.
  3. Add the veggie mixture to the slow cooker insert along with the sliced kielbasa and water (beans too if using dried). Like I mentioned because I was using canned beans I cut down the water to 4 cups. Set your slow cooker to either 6-8 on high or 8-10 on low.
  4. hours into the cooking process you'll add in the chicken breasts and canned beans if using canned. Cook the remaining time. At the end of the cooking time you can shred or dice the chicken and if you'd like to get a little extra creaminess going you can smash some of the beans.
  5. Serve with rice. Garnish with chopped parsley if you'd like.
Recipe by LeMoine Family Kitchen at