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Cajun Red Beans & Rice

Cooking Instructions:

  • 3 (15 oz) cans red kidney beans, drained
  • 2 cups Lundberg Family Farms Countrywild┬« rice
  • 1 (14.5 oz) can stewed tomatoes, undrained
  • 4 cups low sodium chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • Salt & pepper to taste
  • 1/8 -1/4 teaspoon crushed red pepper flakes (optional)
  • 1 (12 oz) package cooked Andouille (hot links) chicken sausage, cut into rounds

Serve with cornbread or cornmeal muffins

Stir together all ingredients except sausage in slow cooker. Cover and cook on high for 5 hours, or until rice is tender. During the last 1/2 hour stir in sausage to heat through. Serves 8 to 10.

See conversion chart that illustrates comparative cook times for LOW and HIGH.

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Comments 3

  1. Sherri Zeliadt 19 Jul

    We are a small  mom and pop establishment, burgers and panini sandwich type food , we also have daily specials , we have a vegetarian population of about 20%,  which I am trying to win over. We have approx. 400 employees at our work site.I made this recipe for them on taco day ( no Andouille added,) they loved it! Non vegetarians as well. I will make it again for them, very tasty in a flour tortilla with all your favorite condiments. I was even asked for the recipe.  I will be trying many more of your recipes.
    Thank you so much.
  2. D. Peede 04 Sep

    My husband is half Cajun (his Mom's from Lafayetta, LA), and he loves this recipe!  Thank you so much for sharing it.
  3. Lundberg Family Farms 14 Sep

    Sherri, we are so glad all of your employees enjoyed it! We look forward to hearing more when you try our other recipes!

    D, no problem! Glad to hear our 'Cajun' recipe is Cajun approved!

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