Undefeated Red Beans, Rice and Sausage Casserole

This dish has become a favorite among my tailgating friends. Not only is it very similar to jambalaya .. which everyone loves .. it is further flavored with Louisiana red beans and will surely feed the crowd. Another great thing about this dish, any type of meat, game or seafood may be substituted in the recipe. It’s a great clean out the freezer dish.


  • 2 pounds cubed chicken meat
  • 1 pound sliced smoked sausage or andouille
  • 1 12-ounce can cooked red kidney beans
  • 1/4 cup vegetable oil
  • 2 cups diced onions
  • 1 cup diced celery
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced red bell pepper
  • 1/4 cup chopped garlic
  • 5 cups chicken stock
  • 1 8-ounce can tomato sauce
  • 2 cups sliced mushrooms
  • 3 cups Uncle Ben’s rice, raw
  • 1 cup sliced green onions
  • 1/2 cup chopped parsley
  • salt and pepper to taste
  • Louisiana Gold Pepper Sauce to taste

In a 10-quart Dutch Oven heat oil over medium high heat. Add cubed chicken and smoked sausage, sauté until sausage is well browned and fat has been rendered. Add onions, celery, bell pepper, and garlic. Sauté 3 to 5 minutes or until vegetables are wilted. Add chicken stock, tomato sauce, and sliced mushrooms. Bring mixture to a rolling boil, reduce to simmer, and cook 10 to 15 minutes for seasonings to develop. Add cooked red beans, green onions, parsley and rice. Stir well to blend thoroughly. Season stock to taste using salt, pepper and Louisiana Gold. Bring mixture to a rolling boil, reduce heat to low, cover and cook approximately 45 minutes stirring only once after 30 minutes of cooking time.

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