Makes approximately 6 servings


  • 1 lb. dry red beans
  • 1 lb. smoked sausage (you can use Light sausage or Kielbasa if you wish; I've tried andouille, but I like taste of the smoked sausage better--it takes in the flavors of the red beans and seasonings a bit better)
  • 1 lb. chopped bacon
  • 1 lb. ham chunks
  • 1 medium yellow onion, chopped
  • 1/2 cup green bell pepper
  • 2 cloves garlic, chopped
  • 1 cup chopped celery
  • 6 cups chicken stock
  • 3 cups cooked rice

Seasonings (adjust to personal preference--this is a tad spicy):

  • 2-3 bay leaves
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 teaspoons Messina's seasoning (or Tony Chachere's)
  • 1/4 tsp cayenne pepper
  • 1/4 tsp chili pepper
  • 1/2 tsp paprika
  • 1 tsp Tabasco sauce


  • Soak the beans in water overnight (8 hours)
  • Drain the beans and place them in a Crock Pot. Add the chicken broth to the Crock Pot
  • Using a large skillet or dutch oven (cast-iron if possible), add the bacon and cook for 6-8 minutes over medium heat until crispy. Remove the bacon from the skillet leaving the bacon grease in the skillet. Add the bacon to the crock pot.
  • Add the smoked sausage and ham to the skillet and render for 4-5 minutes. Remove from skillet (leaving the grease) and add to the crock pot.
  • Add the celery, onion, bell pepper and garlic to the skillet and cook until all are wilted (5-6 minutes)
  • Add the vegetable mixture from the skillet to the Crock Pot
  • Add the seasonings to the Crock Pot and mix well
  • Let the beans cook for 6-7 hours on high (or 10 hours on low). The beans should be soft when finished.
  • Discard the bay leaves and serve over rice