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| 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 |
| 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 |
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Copyright © 2002 - 2006 Crawfish Company Of Central Florida, Inc. All Rights Reserved Last modified: 11/26/2005 |
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