New Orleans Crockpot Red Beans & Rice

With this New Orleans Crockpot Red Beans & Rice recipe, there’s no need to watch the pot and worry about burning your beans! But I still cook them on a Monday. Growing up, families cooked beans on Monday or wash-day, to be near the pot.

When cooking beans on the stovetop, be sure to stir that pot so your beans won’t burn!


  • 1 lb. Camellia red beans
  • 1 yellow onion, chopped
  • 2 cloves garlic, chopped
  • ½ green bell pepper
  • 2 -3bay leaves
  • ½ tsp black pepper
  • ½ tsp cayenne pepper
  • ½ teaspoon salt
  • ½ teaspoon thyme
  • 1 medium-sized ham hock
  • ½ lb. ham
  • ½ lb. beef smoked sausage
  • ½ 1b. hot sausage (chaurice)
  • ¼ cup butter (4 tablespoons)
  • 1 4 oz. can tomato sauce
  • 2 cups long grain white rice, cooked
  • French Bread


  1. Soak beans overnight. Put beans in a large bowl, cover with about 2 inches of water. Beans will absorb most of the water.
  1. The next day, dice a yellow onion, garlic, and green bell pepper. Slice sausages and ham into bite-sized pieces.
  1. Drain the remaining water from beans, rinse. Put the beans in a Crockpot; fill with water about an inch from the top. Add meat, all fresh and dried seasoning except garlic.
  1. Cook on low for about 6-8 hours, or until beans are soft and easy to mash. Mash about a third of the softened beans on the side of the crock pot with a large spoon to create a creamy gravy.
  1. Add butter, tomato sauce, and garlic. Cook for another 30 minutes.

Serve over cooked white rice with French bread. Bon appétit!


First trade review of YUMBO GUMBO!

My first trade review of YUMBO GUMBO and it’s a good one! It’s from the CLCD, Children’s Literature Comprehensive Database used by public and school librarians and teachers. The review is quite comprehensive, and this quote sums it up. So grateful! 💕

I can’t wait to share this story with young kiddos! YUMBO GUMBO is available for pre-sale at Amazon, Barnes and Noble, Hudson Booksellers and everywhere books are sold.