Maybe this will get you close (from what I can find Brennan's just used the basic recipe):
1 pound dried red beans
3 tablespoons bacon grease
3 large onions, chopped
3 green peppers, chopped and seeded
6 cloves garlic, minced
1/2 bunch of celery, chopped and stringed
1/4 pound tasso, chopped
1 smoked ham hock
1 bay leaf
1/2 teaspoon dried thyme
3 links andouille sausage, cut in bite-sized pieces
3 links kielbasa or other smoked sausage, cut in bite-sized pieces
Tabasco, salt and pepper to taste
Cooked rice (white or brown)
Soak beans overnight. Drain, rinse and set aside.
In a deep skillet, heat oil and saute onions, peppers, garlic, celery and tasso.
Add beans, ham hock, bay leaf and thyme. Add water to cover (plus a little).
Cover and cook over low-medium heat for two hours, or until beans are soft but not mushy. Add andouille and smoked sausage for last 30-45 minutes.
Season to taste.
Serve over rice.