Red Beans & Rice + Andouille Sausage
Ships Nationwide in U.S.
Not eligible for shipping to CanadaThis Meaty Red Beans & Rice delivers the bold, comforting flavors of South Louisiana in every bite—a true slow-cooked classic built for serious flavor lovers. The red beans are simmered low and slow until creamy and rich, then packed with generous portions of house-made tasso and house-made andouille sausage. Smoky, savory, and deeply seasoned, the meats infuse the beans with layers of Cajun flavor, creating a hearty, satisfying dish that eats like a meal all on its own.
Included with the kit is additional links of our house andouille sausage for searing, and Cajun Country Popcorn Rice, a Louisiana favorite known for its light, fluffy texture and subtle nuttiness—perfect for soaking up every spoonful of those meaty, flavorful beans. Comforting, robust, and unapologetically hearty, this Red Beans & Rice brings an authentic taste of Louisiana tradition straight to your table, ready to heat, serve, and enjoy anywhere in the country.
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal’s Manale. Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city’s dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
This package serves 6-8 people and includes
- 2 bags Red Beans (each 1.25 lbs.)
- Cajun Country Popcorn Rice (1 lb.)
- 1 bag House Andouille Sausage (1 lb.)
- Choose to add a cookbook!
Add Ons Include
- Palace Cafe Cookbook: The Flavor of New Orleans – Dickie Brennan presents “The Palace Café Cookbook: The Flavor of New Orleans,” featuring over 100 Creole recipes from his iconic French Quarter restaurant. The book includes classic dishes like Shrimp Tchefuncte and White Chocolate Bread Pudding, along with chef tips, anecdotes, and stunning photography. It’s a culinary journey celebrating New Orleans’ rich gastronomic traditions and perfect for fans of Creole cuisine.
- Gumbo ships frozen with ice packs, may thaw in transit.
- Upon arrival, store in the refrigerator or freezer.
- Beans & rice can be stored in the refrigerator for up to 5 days or in the freezer for up to 6 months.
- Sausage can be stored in the refrigerator for up to 14 days or in the freezer for up to 6 months.
To Serve
Beans – Method 1
- Allow beans to thaw in the refrigerator overnight.
- Bring a medium-sized pot of water to a boil and place bag of beans directly into the water and turn off the heat immediately.
- Allow the bag of beans to sit in the warm water until completely warmed through.
- Serve & enjoy!
Beans – Method 2
- Allow beans to thaw in the refrigerator overnight.
- Empty the entire contents of beans bag into a medium-sized pot and warm gently, stirring constantly (to avoid scorching) over medium heat until the temperature reaches 165° F.
- Serve & enjoy!
Rice
- For the rice, follow the instructions on the bag.
- Serve and enjoy!
Andouille Sausage
- Allow sausage to thaw in the refrigerator overnight.
- Remove from plastic and place cut side down in a skillet and sear until golden brown and warmed through.
- Serve and enjoy!
- Red Beans – Red Kidney Beans, Crystal Hot Sauce, Kosher Salt, Celery, Onion, Green Bell Pepper, Garlic, Creole Seasoning, Thyme, Chicken Stock, Andouille Sausage (Pork), Tasso Ham (Pork)
- Cajun Country Popcorn Rice – Long Grain White Rice
- Andouille Sausage – Pork, Creole Seasonings, Dried Thyme, Black Pepper, Salt
New Orleans Classics From the Legendary Restaurateur
New Orleans Classics From the Legendary Restaurateur
The Brennan family has shaped New Orleans’ culinary landscape for decades, and few local restaurant owners are more renowned than fourth-generation restaurateur Dickie Brennan. Brennan leads Dickie Brennan & Co., which operates some of the city’s most beloved restaurants, including Palace Café, Dickie Brennan’s Steakhouse, and Pascal's Manale, the birthplace of BBQ shrimp.
Each of Brennan’s restaurants showcases the rich flavors of Creole and Cajun cuisine, emphasizing fresh Gulf seafood, premium steaks, and classic New Orleans dishes. With a dedication to hospitality and authenticity, Dickie Brennan & Co. has played a pivotal role in preserving and evolving the city's dining culture, making it a cornerstone of the French Quarter’s world-renowned food scene.
