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Red Beans and Rice

A hearty southern classic. Serve with cornbread and a spinach salad or some roasted veggies for a warming family meal.


  • 2 medium onions, chopped (about 1 cup)
  • 1/2 cup diced Andouille sausage  (or any good smoked sausage)
  • 1 tablespoon vegetable oil
  • 1 large rib celery, diced (about 3/4 cup)
  • 1/2 large green pepper, seeded and diced (about 1/2 cup)
  • 1 clove garlic, minced
  • 3/4 teaspoon Tabasco sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground white pepper
  • 4 Roma tomatoes, diced
  • 1/2 cup tomato sauce
  • 1 1/2 ounces Glace de Poulet Gold® dissolved in 2 cups hot water (Fond de Poulet Gold® may also be used)
  • 2 cans (15 ounces) kidney beans, rinsed and drained
  • Salt
  • 1 cup long grain white rice
  • 1/3 cup chopped green onion, white and green parts


  1. In a large saucepan set over medium heat, sauté the onion and sausage in the vegetable oil until the onion is just translucent, 3 to 5 minutes.
  2. Add the celery and green pepper and cook until the vegetables are tender.
  3. Add the garlic, Tabasco, thyme, oregano, bay leaf, black pepper, white pepper, and stir to combine; then add the tomatoes and tomato sauce.
  4. Add the diluted Glace de Poulet Gold®, beans, and season with salt. Bring the mixture to a simmer, then stir in the rice and green onion.  Return to a simmer, cover, and reduce the heat to low.
  5. Cook for 20 minutes, until the rice is tender, then remove from the heat and let the rice stand, covered, for 5 minutes.  Season with additional salt and pepper to taste and serve.

Additional Tips

Wine Pairing: Sangiovese/Chianti or Zinfandel

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Classic French Stocks and Sauces