Craving a cajun kick? Don’t have the time to slowly, and watchfully care for a stovetop of gumbo? Lucky for you, we’ve got the easiest and most delicious way to satisfy your desire for some Louisianna southern cooking.
This slow cooker cajun bean soup is served hot – in temperature and spice. The smokey and tangy spices seep into tender beans and you’re sure to be spooning for that spicy sausage until your bowl of slow-cooked goodness is completely gone.
Serve it up on top of hot rice or your favorite, crumbly cornbread for a totally authentic and satisfying meal. Hungry yet? Check out the video for a quick tutorial and be sure to save & share the recipe we’ve detailed here for you below.
Prep time: 10 minutes
Cook time: 6 hours
Total time: 6 hours 10 minutes
Serves: 8
Ingredients
1 package Hurst’s Beans Cajun 15 BEAN SOUP
1 green bell pepper, diced
1 sweet onion, diced
6 cups chicken broth
2 cups water
1 pound Andouille sausage
15 ounces canned diced tomatoes
Directions
1. Grab your canned beans and rinse them – being sure to remove any debris. Just set aside the seasoning packet for now.
2. Pour your rinsed beans in the slow cooker with the bell pepper, onion, chicken broth, and water.
3. Cook on high for 5 hours.
4. Slice the sausage into thin pieces and fry up in a large skillet over medium-high heat until browned on both sides. It should take about 5 minutes
5. Add your sausage and tomatoes to the slow cooker, along with the packet of Cajun seasoning. Stir well.
6. Cook for another hour
7. Serve with your choice of rice or corn bread
Pro tip: If you can’t handle the heat, opt for your favorite smoked sausage instead of a spicy Andouille. If you want extra heat, top it off with some fresh diced jalapenos or chillies for heat and a little crunch.
