Authentic, No Shortcuts, Louisiana Red Beans and Rice

Authentic, No Shortcuts, Louisiana Red Beans and Rice

Melissa S. 4

"This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people."


8 h 20 m servings 556 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 61.5g
  • 20%
  • Protein:
  • 27.2 g
  • 54%
  • Cholesterol:
  • 50 mg
  • 17%
  • Sodium:
  • 615 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Place the beans and water into a slow cooker. Heat a skillet over medium-high heat. Brown the sausage in the skillet; remove from the skillet with a slotted spoon and transfer to the slow cooker. Reserve drippings. Add onion, green pepper, jalapeno pepper and garlic to the drippings; cook and stir until tender, about 5 minutes. Transfer everything from the skillet to the slow cooker.
  2. Season the mixture with pepper and Creole seasoning. Add the fresh basil leaves and ham hock. Cover and cook on low for about 8 hours, or until beans are tender. If the bean mixture seems too watery, take the lid off the slow cooker and set heat to High to cook until they reach a creamy texture.


  • Note
  • When making your rice, if you have the time try it this way: Boil your rice until nearly done, drain in a metal strainer and rinse with cold water. Add about an inch of water to the pot you boiled the rice in and place the strainer full of rice on top of the pot. place on stove on medium heat, cover and steam the rice for about 15 minutes. This is a little time consuming, but it makes perfect rice.
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
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Your rating



  1. 175 Ratings


This is the best recipe for red beans & rice on this site. It does need tweaking for your individual tastes, though. To make these red beans taste like the ones I grew up on in Louisiana, I did ...

In N'awlins, everybody has her own touch for red beans and rice, so whatever works for you is great. They are ALL creamy, though, accomplished by smashing beans as noted by several folks. Mos...

This isn't a Louisiana recipe, must be from Texas--jalapenos?? never! My mother cookd red beans & rice every Monday, always two bay leaves (left in the pot) whoever got a leaf was lucky. Usual...

If you can't find andouille sausage, smoked keilbasa is a great substitute. We always add a bay leaf or two to our pot of beans. Got to have the bay leaf.... Good recipe. I like slow cooker...

I have been looking for a real red beans and rice recipe ever since I visited New Orleans a couple months ago. This is the closest I have found to what I had there. I liked it much more the seco...

I live in Louisiana and have never attempted to make red beans..this recipe tasted so good and just like all the red bean recipes here in Louisiana! Next time I would cut the water back to 9 cup...

This is really a pretty good recipe. I adjusted the spices to suit my families taste, and made a couple of substitutions due to location and price. I subbed hot sausage (from Hillshire Farms) ...

Tasty, with some nice bite to it, but has too much liquid. I used 1/2 lb beans and 4 1/2 cups water, but next time I'll use only 3 cups water.

this was the first time that I made this recipe. It was very good but only because I read the reviews first. I only added 8 cups of water which was stock from the turkey meat that i boiled befor...