| Mme. Lisa, la spécialiste chef de Cajun Red Beans & Rice |
• 1-lb. red beans, soaked in about 2 quarts
water overnight
• 3 ribs celery, chopped
• 1 medium green bell pepper, chopped
• 1 bay leaf
• 1 clove garlic, minced
• 1 large onion, chopped
• 2 tablespoons dried parsley flakes
• Pinch of ground cayenne pepper, or to taste
• 12 to 16 ounces andouille or smoked
sausage, sliced
water overnight
• 3 ribs celery, chopped
• 1 medium green bell pepper, chopped
• 1 bay leaf
• 1 clove garlic, minced
• 1 large onion, chopped
• 2 tablespoons dried parsley flakes
• Pinch of ground cayenne pepper, or to taste
• 12 to 16 ounces andouille or smoked
sausage, sliced
| Directions |
| Items Needed: |
1. Rinse and drain soaked beans
2. Place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water.
3. Bring to a boil, then reduce heat and simmer for about 1 ½ hours, or
until beans are tender. Stir occasionally.
4. Add remaining ingredients and salt to taste
5. Simmer for about 1 hour, stirring occasionally.
6. Add water as necessary.
7. Serve over hot rice.
Serves 6
2. Place in a 5 to 6-quart Dutch oven and add about 6 cups of fresh water.
3. Bring to a boil, then reduce heat and simmer for about 1 ½ hours, or
until beans are tender. Stir occasionally.
4. Add remaining ingredients and salt to taste
5. Simmer for about 1 hour, stirring occasionally.
6. Add water as necessary.
7. Serve over hot rice.
Serves 6
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