Creole Red Beans and Rice

Ingredients

• 1 and 1/4 gallon beef stock
• 1 pound dried red beans
• 1 pound Adouille sausage
• 2 cups diced onion
• 1/2 cup diced bell pepper
• 1/2 cup diced celery
• 1 can rotel tomatoes
• 1 tablespoon minced garlic
• 1 teaspoon hot sauce
• 2 tablespoons worcestshire sauce
• 1 tablespoon creole seasoning
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 cup chopped parsley
• 1/4 cup chopped green onion

Directions

1. Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil.
2. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper.
3. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot.
4. Simmer for 2 1/2 hours, make sure it does not cook dry.
5. Add parsley and green onion serve over rice.
6. Serves 8.
7. Keeps well in Freezer for upto 6 months

Source — Personal Recipe
Prepared by Bruce Norman
Louisiana Anthology
September 26, 2021