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Slow Cooker Creole Sausage and Beans

When you’re looking for a delicious, comforting, and easy dinner, this spicy creole specialty fits the bill! It’s a nice change of pace from the usual slow cooker meal.

Slow Cooker Creole Sausage and Beans

5 from 1 vote
Recipe by Jennifer Course: Main CoursesCuisine: CreoleDifficulty: Easy
Servings

8

servings
Prep time

45

minutes
Cooking time

5

hours 
Calories

572

kcal

When you’re looking for a delicious, comforting, and easy dinner, this spicy creole specialty fits the bill! It’s a nice change of pace from the usual slow cooker meal.

Ingredients

  • 2 lbs Andouille sausage, cut into 1-inch slices (see notes)

  • 1 large onion, chopped

  • 3 celery stalks with leaves, chopped

  • 1 green pepper, chopped

  • 6 cloves of garlic, minced

  • 1 can / 15 oz black beans, rinsed and drained

  • 1 can / 15 oz white beans, rinsed and drained

  • 1 can / 15 oz kidney beans, rinsed and drained

  • 1 cup chicken broth

  • 1 can / 8 oz tomato sauce

  • 1 can / 14.5 oz petite diced tomatoes, undrained

  • 1 tbsp Worcestershire sauce

  • 2 tsp Cajun seasoning

  • 1 tsp chicken bouillon granules

  • 1 tsp Louisiana style hot sauce

  • 1 tsp liquid smoke

  • 1 tsp sugar

  • 1/4 tsp dried thyme

  • 1/4 tsp white pepper

  • 2 bay leaves

  • 2 tsp cider vinegar

  • fresh minced parsley

  • hot cooked rice

Directions

  • Heat a large skillet over medium-high heat.
  • Add Andouille sausage in an even layer and cook until browned on one side, turn sausage over and cook other side until browned.
  • Remove sausage to a slow cooker with a slotted spoon.
  • Dab excess grease as best you can off of the sausage with a paper towel.
  • In the drippings remaining in the skillet, sautΓ© celery, onion, and green pepper, scraping up the brown bits, until vegetables are tender. (4-5 minutes)
  • Add the vegetables to the slow cooker with the sausage.
  • Stir in garlic, black beans, white beans, kidney beans, chicken broth, tomato sauce, petite diced tomatoes, Worcestershire sauce, Cajun seasoning, chicken bouillon granules, Louisiana style hot sauce, liquid smoke, sugar, dried thyme, white pepper and bay leaves.
  • Cover and cook on low for 5 hours.
  • At the end of cooking time, stir in the two teaspoons of cider vinegar and 1tbsp. of fresh minced parsley.
  • Serve over hot cooked rice, and garnish with more fresh minced parsley, enjoy!
  • Have more hot sauce available if desired.

Notes

  • Andouille sausage is pretty spicy, so if a more mild dish is desired you can use smoked sausage. The flavor of the sausage will make or break this dish, make sure you use a sausage that you like.
  • Cajun seasoning can vary widely in saltiness, the one I recommended is not overly salty tasting. If you choose a different cajun seasoning, make sure you adjust the amount to taste.
  • You can use stewed tomatoes, chopped and undrained, in place of the petite diced tomatoes.
  • I like the combination of the three different bean varieties, but feel free to use any combination you prefer.

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Slow Cooker Creole Sausage and Beans

Nutrition Facts

8 servings per container

Serving Size1 servings


  • Amount Per ServingCalories572
  • % Daily Value *
  • Total Fat 33.2g 52%
    • Saturated Fat 11.3g 57%
  • Cholesterol 65mg 22%
  • Sodium 1707mg 72%
  • Potassium 721mg 21%
  • Total Carbohydrate 39.6g 14%
    • Dietary Fiber 10.7g 43%
    • Sugars 6.9g
  • Protein 32.3g 65%

  • Calcium 10%
  • Iron 27%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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