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Slow Cooker Red Beans and Rice title image

Louisiana Slow Cooker Red Beans and Rice

Whether celebraing Mardi Gras or warming up in the winter months, this classic dish is one you'll want to make often.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 10 -11 cups Red Beans (dependent on how much meat is on the ham hock)
Calories 813kcal
Author Toni Dash


  • 1 teaspoon Extra Virgin Olive Oil
  • 1 pound Andouille Sausage
  • 1 medium Sweet Red Onion , chopped
  • 2 stalks Celery , chopped
  • ½ large Green Bell Pepper , seeded and chopped
  • 6 medium-large Garlic Cloves , diced
  • 1 1-2 pound Ham Hock
  • 4 15-ounce cans Red Beans , drained and rinsed
  • 2 teaspoons Creole Seasoning
  • 2 ½ cups Low Sodium Chicken Stock
  • 5 cups prepared Long Grain White Rice


  • In a large non-stick skillet, brown the sausage over medium-high heat and set aside. Note: if a non-stick skillet is not available, warm the olive oil first and brown the sausage. Retain pain drippings.
  • If not already used above, warm the olive oil in the skillet again over medium-high heat. 
  • Add the onion, celery, bell pepper and garlic to the skillet and sauté for 1-2 minutes to soften slightly and pick up the pan seasonings from the sausage. Place into the bottom of the slow cooker.
  • Place the browned sausages on top of the vegetables followed by the ham hock. 
  • Add the red beans. 
  • Sprinkle the creole seasoning on top and pour in the chicken stock. 
  • Cook on LOW for 6 hours until the ham is coming off the hock.
  • Scrape any ham off the hock; place ham back in the slow cooker and discard the bone.
  • Remove the sausages, cut into slices and place back into the slow cooker. 
  • Serve over the prepared rice.


Calories: 813kcal | Carbohydrates: 89g | Protein: 41g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 114mg | Sodium: 611mg | Potassium: 828mg | Fiber: 5g | Sugar: 1g | Vitamin A: 405IU | Vitamin C: 10.5mg | Calcium: 72mg | Iron: 4.3mg