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

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