Slow Cooker Red Beans & Rice

Servings: 8-10


  • 1 lb Dried Red Beans, soaked in water overnight
  • 3 Stalks Celery, small-diced
  • 1 Onion, small-diced
  • 1 Green Bell-Pepper, small-diced
  • 6 Cups Chicken Stock
  • 12 oz. Andouille Sausage, sliced and quartered
  • 3 TBSP Lou-EASY-Ana divided
  • 1 Carrot, peeled and whole
  • Kosher Salt to taste
Slow Cooker Red Beans & Rice

Notes* If you want this to be a “toss and go” meal, it’s okay to add all ingredients to slow cooker and cook all day. However, for optimum flavor and texture, it is best to brown sausage in a separate skillet, remove and set aside and then sauté celery, onion and bell pepper in same skillet. Add the sauteed vegetables to slow cooker at the same time as the beans. Add the sausage about halfway through cooking time. Continue with steps 4 and 5.


Step 1:

Soak red beans in water overnight, drain and rinse before cooking.
Step 2:

Toss & Go: In a crock pot, add beans, stock, sausage, vegetables and 2 TBSP Lou-Easy-Ana Seasoning. (see note for alternate instructions)
Step 3:

Cover and cook on HIGH setting for 8 hours.

Step 4:

Remove about 2 cups of stew with carrot and carefully puree in blender.
Step 5:

Pour back into beans. Season with remaining Lou-Easy-Ana Seasoning.