If you are a returning customer and this is your first time using our updated site, you will need to create a new account.

Andouille Sausage & Chicken Stew

  • ½ cup vegetable oil
  • 3 cups onions, chopped
  • 1 cup red peppers, chopped
  • 3 teaspoons salt
  • 1 ¼ teaspoons cayenne pepper
  • 1 package Bean’s Andouille Sausage, sliced
  • 1 ½ lbs boneless chicken, cut in bite-sized pieces
  • 3 bay leaves
  • 3 cups white rice, medium grain
  • 6 cups water
  • 1 cup green onions, sliced

Heat the oil in a large pot over medium heat. Add the onions, peppers, 2 teaspoons of salt and 1 teaspoon of cayenne pepper. Cook for about 20 minutes, stirring often, until well browned. Add the Andouille Sausage and cook for 10 to 15 minutes, stirring often.

Season the chicken with 1 teaspoon of salt and ¼ teaspoon cayenne. Add the chicken and bay leaves to the pot. Cook for 8 to 10 minutes. Add the rice and stir for 2 to 3 minutes. Add the water, stir to combine and cover. Cook over medium heat for 30 to 35 minutes without stirring, until the rice is tender and the liquid has been absorbed.

Remove from heat and let stand, covered, for 2 to 3 minutes. Remove the bay leaves, stir in the green onions and serve. Serves 6.

Customer Testimonials

"Bought for the first time yesterday and couldn't be happier. The steaks I bought were tender and flavorful. They cooked up beautifully and the prices were spot on."

Kendra Chaidez

"The best hotdogs on earth "Red Snappers" and the jarred mincemeat is as good as it gets Thank you for holding quality at its best."

Dan Moffett

"I am so pleased with the meat packages that we get from here, the best any where. I suggest to everyone I know to go there for the best prices and meats."

Cathy Connor

"Just had the maple bourbon sirloin tips. They were fantastic! I will have to pick up several packages and put them in the freezer for company or myself."

Holly Bricker

"The ONLY place to go for meat! Red Snappers are awesome and so is the hamburger! If you're having a BBQ, this is the place to go!"

Daniel Binette