Main Dish

Andouille Red Beans and Rice

Selby Winery

215 Center Street
Healdsburg, CA 95448

  • RECIPE YEAR: 2016
  • RECIPE BY: Chef Donelon
  • YIELD: Serves 6
  • PAIRS WELL WITH: Old Vines Zinfandel

Straight from Chef Donelon's New Orleans kitchen to the Russian River Valley, we present this genuine family recipe. Red beans and rice is an authentic Louisiana dish and one of our favorites, especially with Selby Old Vines Zinfandel!

  • 1/2 cup unsalted butter
  • 1 tablespoon olive oil
  • 1 pound andouille sausage, sliced
  • 1 large onion, diced
  • 1 large green bell pepper, seeded and diced
  • 6 celery stalks, diced
  • 12 garlic cloves, chopped
  • 1 tablespoon Italian seasoning
  • 1 tablespoon thyme
  • 3 bay leaves
  • 1 tablespoon Creole seasoning
  • 12 cups chicken stock
  • 1 pound dried red beans, soaked overnight and drained
  • 2 whole smoked ham hocks
  • Salt and freshly ground pepper, to taste
  • Steamed jasmine rice for serving
  • Hot sauce for serving


In a large pot, melt the butter with the olive oil. Add the sausage and cook, stirring occasionally, until browned. Transfer to a plate. 

Add the onion, bell pepper, celery and garlic to the pot and cook, stirring occasionally, for 7 to 10 minutes. 

Add the Italian seasoning, thyme, bay leaves, Creole seasoning, stock, beans and ham hocks to the pot. Bring to a simmer and simmer on medium-low heat, stirring every 15 minutes, until the beans are soft and beginning to break down, 2 to 3 hours. For creamier beans, mash some of them when stirring. 

Remove the ham hocks and reserve for another use (or give them to a friend you like!).

Season the beans with salt and pepper. Add the reserved sausage to the beans and serve over steamed rice with hot sauce on the side. Pair with Selby Old Vines Zinfandel!

Selby Winery

215 Center Street
Healdsburg, CA 95448