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Slow Cooker Red Beans & Rice is a classic New Orleans dish, full of savory spices and bold flavor, made easy in a slow cooker!


It was about 2 months late, but it’s finally arrived…the first blizzard of the season (our state is under there somewhere!)


I am not kidding you, it has been snowing all. day. long. I sit in front of a big picture-window at work, and not once did the fat, white flakes stop falling.


The roads are a mess too! 2 cars gingerly turned left in front of me on my way home today but, despite their best efforts, they quickly spun in a super-scary 360 before they could make it across the road.


We’ve already accumulated upwards of 5 inches, and it’s not supposed to stop all night. Do you like snow? I don’t mind telling you that I freaking hate it!


On the bright side, I had the PERFECT antidote to the mess that was going on outside. A savory, smoky, slightly spicy slow cooker dinner ready for me when I got home – Slow Cooker Red Beans & Rice!


I was zipping through CookingLight.com the other day and spied this Southern-inspired recipe, then I used my Huge Ass Beer cup from NOLA the other day for something, and I was totally inspired.


Slow Cooker Red Beans & Rice

4.5/5 (1 REVIEW)


Slow Cooker Red Beans & Rice is a classic New Orleans dish, full of savory spices and bold flavor, made easy in a slow cooker!


Serves 6

  • 3 cups water
  • 1 cup dried red kidney beans
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 1 12oz turkey kielbasa
  • 1 bay leaf
  • 5 garlic cloves, smashed but left whole
  • 1/2 teaspoon salt


  1. Combine all ingredients in a slow cooker then cook on high for 5 1/2 hours, or until beans are tender. Serve over cooked rice.


Adapted from CookingLight.com

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.


Ben’s verdict? “This is way better than I thought!” Gee, thanks! ;) He’s used to Popeye’s red beans and rice (I know) that “tastes like lard.” Oh my.


Ugh this was so good. SO GOOD. I don’t know how the simple spices made it taste so Southern, but it was just awesome. So comforting against the chill.

I served my portion on top of brown rice, but made Ben long-grain white rice for his ladle-full. I gotta tell ya’…white rice was where it’s at for these creamy red beans and rice!


I whipped up some uber-easy, insanely-dense, crazy-moist Pumpkin Cornbread for a true Southern feast! Have you made this yet?! It bakes up in the same amount of time it takes for the rice to cook, which is super.


For a(nother) sweet treat after dinner I made – duh-da-duh – SINGLE SERVE COOKIE DOUGH!


Not just any cookie dough, oh no. This is completely safe-to-eat-raw, eggless cookie dough! I found the recipe on Cut Out + Keep. OMG.


All you do is combine water, butter, flour, sugar, vanilla, a pinch of salt and chocolate then freeze for a few minutes.


Presto, chango – COOKIE DOUGH!!!!!


Tastes just like the real thing!


Mine had a face. You see it, right?

DSC_0007 - Copy

Ohhhohoho, the dough has gone to my brain. Try this though – it’s crazy good!


Ben’s all upset because I didn’t make him any. I SWEAR I showed him the recipe yesterday and he scoffed at it. I SWEAR I did?! Anyways, I’m off to go make him some right now. After all, the poor guy has to go brave the cold to shovel the rapidly increasing snow pile that has become our driveway. He deserves it. :)

Bachelor tonight!

See ya’!



Would you rather eat the cookie or the dough?

To be honest, I’d rather eat the dough! It’s better imo!