Andouille Red Beans & Rice
Slow-simmered red beans meet smoky chicken andouille in this comforting Southern classic, served over steamed basmati rice. The cornbread on the side is rich and cheesy, with just enough jalapeño to bring a little kick.
Nutritional facts
Protein
22g
Carbs
73g
Calories
580kcal
Fat
22g
Ingredients
Sharp Cheddar Cheese, Andouille Chicken Sausage, Mix, Cornbread, Canola and Olive Oil Blend, Bay Leaf, Butter, Cajun Spice, Black Pepper, Cooking Spray, Garlic, Red Kidney Beans, Onion, Basmati Rice, Kosher Salt, Jalapeno Peppers, Chicken Base, Thyme, Green Bell Pepper
Contains milk, coconut, wheat, soybeans.
Reviews
4.3
Based on 65 reviews
This was Delicious. I usually don't like cornbread, but it was very good. The only complaint I had was that it needed more juice or sauce of some sort. It was a bit dry.
Terri · 02/17/26
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About Angelia Cole
Chef Angelia Cole has worked in the food Industry for over 20 years, holding several roles including private chef to the C.E.O of Popeyes, Chef for the Braves, Private Chef for Upscale Clients, Catering Chef for World of Coca-Cola, Delta Flight Museum, Georgia International Horse Park, The Carter Center, Fernbank Museum, Executive Chef for Jacksonville State, Baker, and Business Owner. A Graduate of the Art Institute of Seattle, she plans to earn a degree in Holistic Nutrition. Chef Cole’s takes inspiration from multiple culinary traditions, focusing on Southern, European, and Latin American influenced cuisine with meals like Loaded Baked Potato with Cajun Crawfish and Shrimp, Creole-Spiced Grilled Lamb Loin Chop w/ Dirty Rice, Seared Swordfish with Creamed Corn. Most recently, she has built and operates her own successful catering and food business, Crafted Homemade Goods based in Georgia.
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