New Orleans Style Red Beans
New Orleans style red beans & rice… made at my own leisure in the crockpot. No rushing, no hovering; just letting the flavors do what they do best.
I used Camellia Brand red beans (the absolute best, no debate) and soaked them overnight in cold water.
Ingredients:
• Camellia red beans (soaked overnight)
• 8 cups water
• 2 bay leaves
• Zatarain’s Red Bean Seasoning Mix
• 1 lb smoked sausage
• 1/2 yellow onion
• 1/2 bell pepper
• 1/3 cup celery
• 2 garlic cloves (chopped)
• 1 beef bouillon cube
• 2 tbsp Creole seasoning
• 2 tbsp garlic powder
• 1 tbsp parsley
• 1/2 tbsp thyme
• 4 tsp butter
How I made it:
1. Add soaked, cleaned beans to crockpot with water, bay leaves, and seasoning mix.
2. In a skillet, sauté the “holy trinity” (onion, bell pepper, celery) + smoked sausage in butter.
3. Once the sausage gets that nice color, add everything to the crockpot.
4. Add garlic, bouillon cube, and remaining seasonings.
5. Cook on HIGH for 6–7 hours. No babysitting needed.
Why I love this method:
This is one of those meals you can set and forget. Let it cook while you go about your day; come back to a full pot of comfort.
Real truth:
Red beans always good the first day… but the next day? After everything settles in??
Yeah… that’s when it’s REALLY hitting.
Rich, flavorful, and straight comfort food.
#redbeansandrice #neworleansfood #crockpotmeals #lemon8food #lemon8challenge
Cooking New Orleans style red beans and rice in a crockpot not only enhances the flavors but also makes the process incredibly convenient for busy days. From my experience, soaking the Camellia red beans overnight is key to achieving the perfect texture—soft but not mushy. Incorporating the 'holy trinity' of Creole cooking—onions, bell peppers, and celery—along with smoked sausage, builds a deep, smoky base that infuses the dish with authentic Southern flavor. One tip I found useful is to brown the sausage and sauté the vegetables first to unlock their full aroma before adding them to the crockpot. Adding herbs like bay leaves, thyme, parsley, and Creole seasoning amplifies the complexity and warmth of the dish. The beef bouillon cube adds an umami boost that pairs perfectly with the garlic and seasoning mix. The beauty of this crockpot method is the ‘set it and forget it’ approach—letting the beans simmer on high for 6 to 7 hours develops the flavors deeply without any need for hovering or stirring repeatedly. In my experience, the dish tastes good right away but truly shines the day after cooking, as the flavors meld beautifully. It’s a hearty and comforting meal that’s not only traditional but perfect for meal prep. When serving, I like to spoon the red beans generously over fluffy white rice, sometimes adding a dash of hot sauce for extra kick. This recipe works wonderfully for casual dinners or feeding a crowd, making it a beloved staple from New Orleans kitchens straight to your home.
I’m cooking this tomorrow I got all the ingredients and my beans are soaking now!!