Crock Pot Red Beans and Rice

Traditional Louisiana-style Red Beans and Rice in an easy crockpot method.

If you’ve read my blog before, you’ll know I cook so many Louisiana-inspired recipes. My husband loved this easy crock pot red beans and rice. I typically make recipes like this on the weekend. I like to have the whole day to prepare and tweak my dish. However, I had bought the items to make this last week, and he had been pressuring me to cook it. So, that’s what I did!

This is my crock pot version of red beans and rice, and I think it’s my new favorite. All I did was brown my sausage and veggies, throw them along with a ham hock and red beans to the crock pot, filled it with enough chicken stock to cover it all and that was it. I cooked it on high for 4-5 hours, and they came out perfect. Cooking big dishes like this does not have to be hard! This was a perfect weeknight meal. Read along to see how I made this simple, crock pot red beans and rice!

Equipment You Will Need

Obviously, the main thing that you’re going to need is a large crock pot. Mine is the first two that I have linked, and it is 7 quarts. You’ll also need a large non-stick pan to sauté your sausage and vegetables. A few other miscellaneous items you’ll need is a good kitchen knife, cutting board, and a spoon.

Ingredients You Will Need

Smoked Sausage:

I used 28oz of smoked sausage for this recipe. You can use more or less if you like, but I like a lot of meat in my red beans and rice. I feel like it adds so much rich flavor.

The Trinity:

The Holy Trinity of Creole Food: Bell Pepper, Onion and Celery. Once you’ve browned your sausage, you’ll sauté your trinity in the fat from your sausage. Add in more olive oil if needed. You’ll cook them down until they are all nice and tender.

Dry Red Kidney Beans:

This recipe calls for one pound of dry red kidney beans. I didn’t soak mine or anything before hand. I just dumped them in the crock pot and let them cook for 4 hours on high. They came out perfect.

Ham Hock:

This is a must. Most grocery stores should sell ham hocks in the pork section of the meats. This adds so much flavor. You’ll also shred and break down your ham once it is cooked for several hours. This puts delicious bits of ham in also every bite. So damn good.

Chicken Stock:

Once I added all of my main ingredients to my crock pot, I filled it up until it was all covered under by chicken stock. In all, I used about 6 cups. You want everything to be under the chicken stock level.

Bay Leaves:

I added in about 2-3 bay leaves. This gives it that good creole flavor. Remove the leaves before serving.

Poultry Seasoning:

I use poultry seasoning in almost everything. I really like the sage flavor it puts in most of my savory dishes.

Cajun Seasoning:

Last but not least, Cajun seasoning. This adds a salty and spicy component. You won’t need much so don’t overdo it.

Step by Step How to Make This Easy Crock Pot Red Beans and Rice

Step 1

Chop your sausage into small bite size pieces. Then in a large pan, sauté your sausage in a drizzle of olive oil until it’s browned on the outside. Empty it into the crock pot. Then, sauté your onion, bell pepper, and celery in the leftover sausage grease. Add in some more olive oil if needed. Then add it to your crock pot as well.

Step 2

Add your ham hock and dry red kidneys to the crock pot. Add in your chicken stock until all of the ingredients are completely submerged. Add in bay leaves, poultry seasoning, and Cajun seasoning and stir well. Cover with lid and cook on high for at least 4 hours. After 4 hours is up, remove your lid and stir. Using two forks, shred the meat of your ham hock and remove your bay leaves. Cook on low or warm until dinner is served. Serve over white rice and garnish with green onion. Enjoy!

What’d You Think…?

Did you try this easy crock pot red beans and rice recipe? If so, what’d you think? Was it easy? Please let me know in the comments below or right here! I’d love to know your thoughts! Happy Cooking!