Slow-Cooker Cajun Red Beans & Rice





12 oz Richard’s Sausage


6-8 slices of toasted Evangeline Maid Bread

1 lb dried red beans

7 cups water

1 green bell pepper, chopped

1 medium onion, chopped3 celery stalks, chopped

3 garlic cloves, chopped

3 tablespoons Cajun seasoning




  1. Place first 8 ingredients in a 4-quart slow cooker

  2. Cook, covered, at high for 7 hours or until beans are tender

  3. Serve with hot cooked rice, Evangeline Maid toasted bread, and extra Richard’s Sausage

  4. Top with Tabasco, as desired.

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