Ingredients Weight Measure
Vegetable oil 3 Tbsp.
Onions, chopped 1-1/2 cup
Celery, chopped 1/2 cup
Bell pepper 1/2 cup
Cayenne pepper 1/2 Tbsp.
Bay leaves 3 ea.
Ham hock, smoked 1 ea.
Sausage, smoked, medium dice 10 oz.
Dried red beans, rinsed well 1 lb.
Garlic, chopped 3 Tbsp.
Arborio rice 1-1/2 cups
Thyme, fresh, picked 2 Tbsp.
Rosemary, fresh, picked and chopped 2 Tbsp.
Water 8-10 cups
TABASCO® brand Green Jalapeño Pepper Sauce 3 tsp.
TABASCO® brand Original Red Sauce 3 tsp.
Salt to taste
Popcorn shoots, for garnish 16 bunches

Cornbread Crust

Ingredients Weight Measure
All-purpose flour 2 cups
Salt 2 tsp.
Sugar 2/3 cup
Baking powder 2 Tbsp.
Blue cornmeal 3 cups
Eggs 4 ea.
Milk 3 cups
Butter 1-3/4 cups

TABASCO® Butter Sauce

Ingredients Weight Measure
Garlic, chopped 3 Tbsp.
Shallot, chopped 3 Tbsp.
White wine 1 cup
Butter, cold and cubed 1 lb. 4 oz.
TABASCO® brand Original Red Sauce 6 oz.


  1. For Beans, in a large pot, heat oil over medium heat. Sauté onions, celery, bell peppers, and cayenne for approximately 5 minutes.
  2. Add bay leaves, ham hock and sausage and cook for 5 additional minutes.
  3. Add beans, garlic, rice, herbs and enough water to just cover the mixture. Bring to boil. Reduce heat to medium and simmer for 2 hours. If mixture becomes too dry, add more water 1 cup at a time.
  4. With a potato masher, mash 1/2 of the beans against the bottom of the pot and continue to cook 2 more hours, until mixture becomes creamy and beans become soft.
  5. Add TABASCO® Green Jalapeño Pepper Sauce and TABASCO® Original Red Sauce and season with salt to taste. Remove bay leaves and ham hock and set beans aside to cool.
  6. For Cornbread Crust, sift flour, salt, sugar and baking powder together into a large mixing bowl.
  7. Add cornmeal and stir to blend. Make a well in the center of the mixture.
  8. Combine wet ingredients (eggs, milk, butter) in a separate bowl by whisking together. Add wet to the dry ingredients and stir together to blend. Set aside.
  9. For TABASCO® Butter sauce, in a large saucepan, combine garlic, shallots and wine. Reduce wine to a 1/4 cup over medium heat.
  10. Lower heat and whisk in butter one cube at a time. Keep whisking and when complete, add in TABASCO® Original Red Sauce. Set aside. Keep warm.
  11. To assemble dish, grease a square 8" cake pan. Add cornbread mixture to 1/4" up the side of pan. Divide bean mixture into both pans, covering the cornbread mix. Cover beans with remaining cornbread mixture.
  12. Bake at 350°F for 30-40 minutes, or until cornbread is cooked through.
  13. For each serving, on a large plate, ladle 2 oz. of TABASCO® Butter sauce into center. Cut cakes into desired shape, keeping each approximately 6 oz., and place on top of sauce. Garnish with popcorn shoots and drops of TABASCO® Original Red Sauce.