Ranch Hand
Red Skull Member
I cooked this up today. Pretty decent.
I don't have an exact recipe
Red Beans and Rice with Andouille Sausage
Soak 1 pound of red beans overnight.
Melt 2 tablespoons of lard in large cast iron pot.
Cut 1 pound of Andouille sausage into 1/2" pieces and start browning.
Add 2 chopped sweet onions, 2 chopped green peppers and 4 chopped celery stalks and cook until tender.
Add 1 chopped garlic bulb for the last 2 minutes.
Add 6 cups of chicken broth, 1 or 2 smoked pork hocks, 3 bay leaves, some Tony Chachere's Creole Seasoning, some thyme and some sage.
Boil, then simmer 2 to 2.5 hours uncovered.
Adjust taste with salt, black pepper and cayenne while cooking. Add water if needed.
Strip the meat from the pork hocks and return meat to the pot, remove bay leaves.
Serve with rice, chopped green onions, Tabasco sauce and garlic bread.
Where da rice
The rice is in there, last line.Where da rice
OK, OK, I added the beans.Where is the beans ?