My readers asked for it in my recent survey, so here it is – a food post! I’m working out my posting schedule still, but I’m planning to do one of these each month. So keep your eyes peeled!
Today I have my recipe for slow-cooker red beans and sausage (which is served over rice) – a.k.a. lazy cajun comfort food. Just spicy enough to make your nose run, but not enough to make you want to chug a glass of water. So if you’re not from down south or enjoy spicy food, ignore my spice recommendation and spicy to taste!
I prefer using Louisiana products and brands in all of my cooking – Tony Chachere’s Original Creole Seasoning is a staple in my pantry (along with mostly everyone in Louisiana). It literally goes on everything!
So first things first, here’s what you’ll need to make my slow-cooker red beans and sausage:
- 2 lb bag of red kidney beans
- 2-3 links (sliced) of andouille or smoked pork sausage
- 1/2 cup diced green bell pepper
- 1/2 cup diced white onion
- 1/4 cup chopped celery
- ~ 2 tbs minced garlic
- 1 bay leaf
- Cajun seasoning to taste
** Makes a big slow-cooker full of beans (Serves 8), but it is excellent to freeze!!! **
Slice up your sausage links. You can really use whatever pork or beef sausage you want, as long as it isn’t legit hot dog weiners. Andouille or smoked pork sausage is the best/most authentic, so pleasepleaseplease try and find some. It makes all the difference! First slice your links length-wize, then slice into smaller bite-sized pieces (like below) then add to your pan on medium heat.
While your sausage is browning, get your veggies all chopped and ready to go. Because I’m lazy and I live in the south, these veggies (the cajun holy trinity) come pre-diced in a handy quart-sized container. I usually buy them in bulk and freeze them in bags to use later, which is so great because I cook so often with them and hate chopping onions! If you don’t have this convenient little short-cut in your local grocery store, check out my Cooking Basics posts to find out how to quickly (and safely) dice an onion!
** Also because I cooked with these frozen, I switched step 1 and 2 so I could get most of the evaporated water out! If you’re using fresh veggies, be sure to brown your sausage first! **
Once chopped, put them in a pan over medium-low heat. You’re just trying to sweat/lightly cook your veggies, not burn them! Add in your garlic as well and occasionally stir. Also – lazy cajun hack #2 – grab yourself a bottle or jar of pre-minced garlic. Saves me so much time!
Once onions are translucent, you’re all done!
Add your beans to your slow-cooker and add enough water to cover. You will have to add water occasionally, but only add enough to cover beans each time. I absolutely love these slow-cooker liners – it makes clean-up a breeze! I literally buy them from Amazon by the case because I use them ALL THE TIME.
Add in your sausage and veggie mix, a single bay leaf, and I use about 4 tbs of cajun seasoning. Cook on low for 6 hours or high for 3, stirring occasionally. At the end of cooking, mash beans slightly.
Serve over rice and enjoy! I actually made this again just last night and it was absolutely delicious – even my dog wanted to sneak a bite!
So if you can’t make it down to Louisiana to try some of our food, the next best thing is making it at home yourself! Try it for your next meal and let me know how it turns out!
Have any questions or comments? Let me know below or email me at firstname.lastname@example.org!
Tag me in your food pics!
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