This  Crockpot red beans and rice with sausage is the epitome of Creole and Cajun comfort food and a must-try for anyone looking to savor the essence of The Big Easy.


– Yellow onion – Bell pepper – Celery – Sausage – Ham hock – Kidney beans

– Water – Chicken bouillon – Salt – Seasonings – Butter – Cooked rice


Melt butter in a skillet. Toss in your “holy trinity” and sauté until they turn soft and fragrant. Brown the andouille sausage in this step, if using.



Dump sausage and sautéed veggies into the Crock Pot. Add kidney beans, smoked ham hocks, water, and bouillon. Then add seasonings.

Dump in Crockpot


Cover crockpot and set it on high heat for about 4 hours. You’re looking for those beans to become soft and creamy on the inside – that’s your sign that they’re ready for the next step.



Remove the lid and drop in some butter. Give it a gentle stir. Keep the lid off and let your red beans cook on high for an additional 30 minutes to an hour, depending on your preferred texture and consistency.

Add butter


Ladle those creamy red beans into a shallow bowl. Top them with a generous serving of rice. Get creative with your garnishes – green onions, parsley, or a dash of hot sauce.


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