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 Place beeth stock, dried beans and garlic in 8 quart stock pot. Bring to a boil. Boil for 10 minutes. Then add onion, bell pepper, celery, rotel, hot sauce, worcestshire,white and black pepper. Simmer for 20 minutes then Adouille. Brown Adouille in a skillet before adding to stock pot. Simmer for 2 1/2 hours, make sure it does not cook dry. Add parsley and green onion serve over rice. Serves 8. Keeps well in Freezer for upto 6 months Source — Personal Recipe Prepared by Bruce Norman Louisiana Anthology September 26, 2021
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