Slow Cooker Sausage, Red Beans, and Rice Soup
Recipe type: Main Dish
Cuisine: Cajun
Serves: 8
Weight Watchers Info: 5 PointsPlus per serving
  • 1 clove(s) (medium) garlic clove(s), minced
  • 1 medium uncooked red onion(s), chopped
  • 1 rib(s) (large) uncooked celery, rib, chopped
  • 1 medium green pepper(s), chopped
  • 15 oz canned kidney beans, dark-variety, rinsed and drained
  • 14½ oz canned diced tomatoes, undrained
  • Cayenne pepper, to taste (optional)
  • 9 oz cooked chicken sausage(s), andouille-style, cut into bite-size pieces (we used FARMER JOHN® Hot Louisiana Brand Chicken Smoked Sausage)
  • ¼ tsp dried thyme
  • ¼ tsp black pepper
  • 6 cup(s) fat free chicken broth (we used leftover frozen turkey stock)
  • 1 cup(s) uncooked converted white rice (we used Uncle Ben's)
  • Louisiana hot sauce, to taste (optional)
  1. Place garlic, onion, celery, bell pepper, beans, tomatoes with their juices and sausage in a 5-quart slow cooker. Add thyme, pepper, and cayenne; stir well.
  2. Pour in broth and rice; stir again. Cover slow cooker. Cook for 4 hours on high power, or 8 hours on low.
  3. Ladle soup into individual serving bowls, and add hot sauce as needed to taste.
Use converted rice because. Regular long-grain rice gets mushy in the slowcooker.
To turn up the heat, add ⅛ teaspoon of cayenne pepper with the thyme.
Season to taste with salt and pepper.
Yields about 1½ cups per serving.
Recipe by The Taste Place at