Mardi Gras Red Beans & Sausage Dinner Kit for 4-6
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Freezer Friendly
Every Monday in New Orleans, locals participate in the centuries-long tradition of eating savory Red Beans & Rice w/ Smoked Sausage. Now you can too. Enjoy one of Louisianians’ all-time favorite comfort food dishes from the comfort of your own home.
Cochon Butcher, a hybrid New Orleans butcher shop/restaurant opened in 2009, is home to some of the Crescent City’s best house-made charcuterie and creative sandwiches. Chef-owners Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants, and they’ve won multiple James Beard Awards.
This package serves 4-6 people and includes
- Red Beans with Smoked Pork & Sausage (2 Qts.)
- Rice, Uncooked (1 lb.)
- Smoked Country Sausage (2 lbs.)
- Kit ships frozen with ice packs, may thaw during transit.
- Upon arrival, store red beans, rice, and sausage in the refrigerator or in the freezer.
- Upon arrival, store praline cookies at room temperature.
- Red beans, rice, and sausage may be stored for up to 2 days in the refrigerator or up to 1 month in the freezer.
- Uncooked rice can be stored for up to 1 year at room temperature.
To Serve
Red Beans
- Heat red beans in a medium pot over low heat until hot & steamy (adjust to desired consistency with water – more water for looser mixture, no water for thicker).
Rice
- Combine rice, water, and salt in a medium saucepan and bring to a boil over medium-high heat.
- Reduce heat to very low, cover with a tight-fitting lid, and simmer for 15-20 minutes.
- Remove from the heat and keep covered for an additional 5 minutes.
- Remove the lid, cool for a few minutes, and then fluff the rice with a fork.
Sausage
- Cut sausage in half and sear in cast iron skillet until golden brown. Flip sausage and sear the other side until hot (about 3 minutes per side – sausage is already cooked all the way through).
Assembly
- Place red bean mixture in serving bowls, top with hot rice, and finish with sausage & sliced green onion/scallion (optional garnish not included).
- Serve and enjoy!
- Red Beans – Kidney Beans, Smoked Pork Shoulder, Smoked Pork Sausage, Salt, Pepper, Hot Sauce, Onions, Garlic, Green Bell Pepper, Cajun Spice Blend, Chicken Stock.
- Rice – Louisiana Grown Popcorn Rice, Butter, Bay Leaf, Salt.
- Country Smoked Sausage – Pork, Salt, Cayenne, Black Pepper, White Pepper, Oregano, Garlic.
A New Orleans Icon From James Beard Award-Winning Chefs
A New Orleans Icon From James Beard Award-Winning Chefs
In the New Orleans food world, Cochon Butcher sits at the top of the heap. Not only is this hybrid butcher shop/restaurant a must-visit for any tourist on the prowl for the Crescent City’s best eats, it’s also a lively local standby for house-made charcuterie and crave-worthy sandwiches. The chef-owner duo of Donald Link and Stephen Stryjewski are behind some of the city’s most renowned restaurants including Peche, Herbsaint, and the next-door Cochon, and they’ve won multiple James Beard Awards and been awarded with the 2025 Michelin Guide Bib Gourmand for their efforts.
At Cochon Butcher, the capicola, mortadella, and salami in their legendary muffuletta are house-cured, their housemade boudin and other Cajun sausages like chaurice and andouille are authentically old-world, and “Le Pig Mac” is one of New Orleans’ best burgers.
