Kalyn's Kitchen

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years, and it’s been popular with a lot of people in my extended family as well! 

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Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

Slow Cooker Louisiana-Style Red Beans and Rice is a recipe that’s been popular for years on my blog, and if you’ve enjoyed Red Beans and Rice in New Orleans you might like making it at home! I also love Slow Cooker Red Beans and Rice Soup, if you’d like a slightly different take on this New Orleans classic. I use low-glycemic Uncle Ben’s Converted Rice (affiliate link) for both these recipes, and I bet this would also be pretty good with cauliflower rice if you wanted to try reducing the carbs even more.

I serve red beans and rice the way I enjoyed it in New Orleans, with a scoop of rice over the creamy beans. I first went to New Orleans when I was attending the National Education Association Representative Assembly, representing my local teacher’s association. Of course, I was captivated by the food, and I tried many things that I’d never eaten before.

I went back to New Orleans several more times for meetings, and one dish I always sampled whenever I saw it on the menu was Red Beans and Rice, which I came to realize was one of those dishes that every Louisiana cook makes just a little differently. After one of my visits to New Orleans, I started experimenting until I came up with my own version of Slow Cooker Louisiana Style Red Beans and Rice, and it’s one of those recipes that has evolved through the years. There’s something so comforting about this dish, where long-cooked creamy beans are topped with a scoop of rice, and it’s a perfect side dish for so many foods. And my Slow Cooker Red Beans and Rice will freeze very well, and I’d love to have some of this in my freezer!

Want More Red Beans and Rice?

If you’d like to see some other takes on Slow Cooker Red Beans and Rice, I’ve collected Amazing New Orleans Red Beans and Rice Recipes from blogs around the web on Slow Cooker or Pressure Cooker.

What ingredients do you need for this recipe?

  • onion
  • olive oil
  • Minced Garlic (affiliate link)
  • Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice
  • Dried Thyme (affiliate link)
  • Dried Oregano (affiliate link)
  • salt and black pepper to taste
  • cooked small red beans (see notes for canned beans)
  • ham or Louisiana Hot Sausages (see notes)
  • homemade chicken stock or canned chicken broth (affiliate link)
  • Worcestershire sauce or gluten-free Worcestershire sauce
  • Green Tabasco Sauce (affiliate link), or use a smaller amount of red Tabasco)
  • bay leaves
  • red wine vinegar
  • cooked white rice for serving

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

How to Make Slow Cooker Louisiana-Style Red Beans and Rice:

(This is just a summary of the steps; scroll down for complete recipe including nutritional information.)

  1. I used dried red beans which I cooked in the pressure cooker to make this, but you can also cook the beans on top of the stove, or use canned red beans if you prefer.
  2. If you’re cooking beans in the pressure cooker or in a pot on the stove, let them get fairly soft, then drain well. If you use canned beans, I’d rinse them and drain well too.
  3. I usually make this with lean ham, but I couldn’t resist using these Louisiana Hot Sausages I found in the freezer; take your choice on that!
  4. Whichever type of meat you use, you need about 3 cups of diced sausage or ham. Cut it into pieces which aren’t much bigger than the cooked beans.
  5. Dice a large onion into small pieces and saute in olive oil for about 5 minutes, until the onion is starting to brown, then add Minced Garlic (affiliate link) and cooked about 1 minute more.
  6. Then add Tony Chachere’s Creole Seasoning (affiliate link) or other Creole seasoning of your choice, Dried Thyme (affiliate link), and Dried Oregano (affiliate link) and saute the spices and herbs for 1-2 minutes more. Add the onion mixture to the crockpot.
  7. Then add the cooked beans, diced sausage or ham, canned chicken broth (affiliate link), Worcestershire sauce, Green Tabasco Sauce (affiliate link) (or red Tabasco), bay leaves, and a touch of red wine vinegar.
  8. Let this cook on high for 4-8 hours, until the beans are dissolved as much as you prefer. I suppose it’s a personal preference, but I like to cook this until the beans are at least 3/4 broken apart and dissolved into the liquid.
  9. Serve hot, with a scoop of cooked Uncle Ben’s Converted Rice (affiliate link) on top of the beans.

Slow Cooker Louisiana-Style Red Beans and Rice found on KalynsKitchen.com

More Recipes with Beans and Rice:

Slow Cooker Beans and Legumes Photo Index Page ~ Slow Cooker or Pressure Cooker
Skillet Beans and Rice with Kielbasa ~ BellyFull
Black Bean and Rice Soup with Lime and Cilantro ~ Kalyn’s Kitchen
Instant Pot Spicy Brown Rice Black Bean Salad ~ Pressure Cooking Today
Slow Cooker Vegan Brown Rice Mexican Bowl ~ Kalyn’s Kitchen
Mexican Black Beans and Rice ~ The Baker Mama

Weekend Food Prep:

This recipe has been added to a new category called Weekend Food Prep  to help you find recipes you can prep or cook on the weekend and eat during the week!

Slow Cooker Louisiana-Style Red Beans and Rice

Slow Cooker Louisiana-Style Red Beans and Rice

Yield 6 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

This Slow Cooker Louisiana-Style Red Beans and Rice is a recipe I’ve loved for years.


  • 1 onion, diced small
  • 2 tsp. olive oil
  • 1 T minced garlic
  • 1 T Tony Chachere’s Creole Seasoning (or other Creole seasoning of your choice)
  • 1 tsp. dried thyme
  • 1 tsp. dried oregano
  • salt and black pepper to taste (see notes)
  • 4 cups cooked small red beans (see notes for canned beans)
  • 3 cups diced lean ham or Louisiana Hot Sausages (see notes)
  • 3 cups homemade chicken stock (see notes)
  • 1 T Worcestershire sauce (see notes)
  • 1 tsp. Green Tabasco Sauce (or use a smaller amount of red Tobasco)
  • 3 bay leaves
  • 1 tsp. red wine vinegar
  • 3 cups cooked white rice for serving (see notes)


  1. If using dried beans, soak overnight and cook on stove until they are fairly soft, or cook in pressure cooker about 25 minutes. Drain beans. If using canned beans, rinse with cold water until no more foam appears, then drain.
  2. Cut ham or sausage into small pieces, about the size of cooked beans.
  3. Heat olive oil in a heavy frying pan, then saute diced onion about 5 minutes, or until onion starts to brown.
  4. Add garlic and saute 1 minute, then add Creole Seasoning (affiliate link), dried thyme, and dried oregano and saute 1-2 minutes more.
  5. Put onion mixture into small crockpot. Add cooked beans and diced ham or sausage. Add chicken stock, Worcestershire sauce, Green Tabasco Sauce (affiliate link), bay leaves, and red wine vinegar, and stir to combine.
  6. Cook on high for 4-8 hours, until the beans are dissolved as much as you prefer.
  7. I like this best when the beans are at least 3/4 broken apart and dissolved into the liquid. Canned beans are usually softer and will break apart more quickly.
  8. Serve hot, topped with white rice. In New Orleans this is usually served in a bowl filled about 2/3 full of the soupy bean mixture, then topped with a scoop of rice.


I used a 3.5 Quart Slow Cooker (affiliate link) to make this, but a slightly smaller 3 quart size would work. This freezes well, so you might want to double the recipe and use a larger crockpot.

I didn’t use salt because the Tony Chachere’s seasoning has salt, and I only used a little bit of pepper. For canned beans, use 3 cans red beans, rinsed and drained and add 1/2 cup more chicken stock. If you don't have sausage you can use ham; dice into pieces about the size of the cooked beans.) Just use canned chicken broth if you don't have homemade stock. Use Gluten-Free Worcestershire Sauce (affiliate link) if needed. I would always use Uncle Ben's Converted Rice (affiliate link) for this recipe.

This recipe was created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 673Total Fat: 36gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 73mgSodium: 1802mgCarbohydrates: 58gFiber: 8gSugar: 4gProtein: 29g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
With a small serving of beans and using Uncle Ben’s Converted Rice, this Slow Cooker Louisiana-Style Red Beans and Rice would be a good side dish for phase 2 or 3 of the South Beach Diet. Uncle Ben’s Converted Rice is par-boiled, which makes it the most low-glycemic type of white rice. However, even with Uncle Ben’s Rice, this is probably too high in carbs for most traditional low-carb diet plans.

Find More Recipes Like This One:
Use Slow Cooker Recipes to find more recipes like this one.Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    89 Comments on “Slow Cooker Louisiana-Style Red Beans and Rice”

  1. Olive oil is not a high heat oil. You should never cook with it. Coconut oil is a better option.

  2. McGirl, so glad you enjoyed it. Your adaptions sound great!

  3. Just loved this – thank you! I didn't have quite the right amount of hot sausage and had a cooked chicken breast waiting to be used up, so I chopped it fine and added it. It didn't detract from the flavor at all and the slight variation in texture between that, the sausage and the beans turned out quite nicely. I also didn't want to use any rice so I subbed in riced-cauliflower stir fry. Very very good, amazing flavor, and I'll definitely make again. Thanks so much!

  4. Jill, so glad you enjoyed it!

  5. Just made this for dinner and it turned out delicious! I used kielbasa since that is what I had in the freezer. This will definately become part of the dinner rotation. I just wish I had made a double batch so we would have had more leftovers.

  6. Julie, that sounds good. I'd love chicken sausage in this. And to me it would sound good any time of year (as long as I'm in the air-conditioned house.)

  7. I've been making this with chicken sausage and using garlic powder/onion powder/smoked paprika/cayenne for the seasoning blend. It doesn't really seem like a light summer dish, but I love using my crock pot in the summer so the house doesn't get so hot. Great recipe!

  8. Claire, here's what Wikipedia says about the relative spiciness of the various Tabasco sauces:

    "The original red variety of Tabasco pepper sauce measures 2,500-5,000 SCU on the Scoville scale. The habanero sauce is considerably hotter, rating 7,000-8,000 Scoville units. The chipotle sauce adds chipotle pepper to the original sauce, measuring 2,000-2,500. The garlic variety, which blends milder peppers in with the tabasco peppers, rates 1,200-1,800 Scovilles, and the green pepper (jalapeño) sauce is even milder at 600-800 Scovilles. The Sweet and Spicy sauce is the mildest at only 100-600 Scoville units."

    Based on that, the red sauce is considerably hotter than the green! (I was surprised it was so different, even though I knew the red was a lot hotter.)

  9. Made this today. My mother is from New Orleans and red beans and rice is her "go to" dish on days when lots of family are descending at different times. Hers can be too bland sometimes. Like the spiciness here, but overdid it. Only had red tabasco, and probably didn't reduce the amount enough. Like another poster I made my own Creole Seasoning using a version of Emeril's online recipe. Does anyone know what the green tabasco to red tabasco ratio might be? Will definitely make again, adjusting the heat down a bit.

  10. Muggle I usually mention it in the recipe instructions if a recipe freezes well. If you enter "freezes well" into the search bar, you can find those recipes. In general, most of the soup recipes can be frozen.

  11. Thank you, thank you! Also, what other recipes do you recommend that could be frozen for later?

  12. Muggle, I went to Food Blog Search and entered "vegetarian red beans and rice" and found this recipe. I know this blogger, so I'm guessing it's a good recipe:

    (And she calls it "Real Louisiana Red Beans and Rice" so what do I know? I've never seen it without meat, but apparently it can be authentic that way.)

  13. Well you can make a dish with red beans and these spices and serve it with rice, but it will not be Louisiana Red Beans and Rice, because that always contains ham or sausage. I'd probably look for a vegetarian bean recipe rather than try to adapt this one, but if you do try this one I would reduce the spices by at least 1/3.

  14. I was wondering whether this could this be made vegetarian… Obviously, I could use vegetable stock for the chicken stock, but what about the 3 cups of ham/sausage? Should I change the amounts for the spices? I don't want to use fake meat or tofu and this recipe already contains beans (which I do eat). Thank you!

  15. Sarah, thanks so much for the nice comments about my blog. Getting a comment like this really makes my day! Love the idea of putting finely chopped onion and cheese on the red beans and rice too.

  16. I have been using your recipes for years and never posted a comment, but this week since I have cooked dinners inspired only by your site (and realized you were a teacher like me), I want to say THANK YOU so much for sharing this blog. Some of my favorite dishes come from your site (including the Hungarian Pot Roast with sour cream gravy…YUM). Last night my husband and I fought with a butternut squash and found every minute of prep was worth the yummy roasted goodness with the Moroccan spices. Speaking of my husband, he would ONLY eat gravy smothered and fried southern food before he met me. (Don't get me wrong, I enjoy it, too, every once in a while). Now he specifically asks for your healthy recipes as if we know you personally! "Why don't you make one of Kalyn's dishes?" Today I am trying your red beans and rice… My dad is from Louisiana, and has always set aside some of the freshly chopped onion to put on top for a little crunch, as well as a little shredded cheese and extra tabasco. Thanks again and keep those recipes comin' 🙂 I am sure you have inspired more people than you know.

  17. Anonymous, I've heard about using baking soda, thanks for the tip.

  18. Looks delicious…just a tip if you have trouble getting your beans soft. I never could no matter how long I cooked them. Turns out it's because I have "hard" tap water. If you add a little baking soda to the water, it does the trick. Night and day difference. Just thought someone else might have the same problem.

  19. Craig, how fun for your wife to get to sample some of the New Orleans food!

  20. My wife is now in New Orleans with the National Education Association.
    She called last night all excited. She ate at Acme restaurant and had a sampling plate of New Orleans food and enjoyed it immensely. She said she was surprised that it wasn't that spicy. She loved the red beans and rice. Gulf food shortage is now hitting the restaurants. The waiter declined an order because they had no oysters and the waiter commented. "Its starting to happen"
    My wife is a Hodag from Wisconsin