Creole Red Bean Stew
"This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!"
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1⁄2 large onion, diced
- 5 celery ribs, diced
- 6 green onions, sliced thin, green part larger
- 2 tablespoons garlic, minced
- 1 tablespoon tony chachere's creole seasoning
- 1 (10 ounce) can Rotel Tomatoes
- 1⁄2 lb andouille sausage
- 1⁄2 red bell pepper
- 2 bay leaves
- 2 tablespoons bacon grease (or butter)
- 1⁄4 cup butter
- 2 tablespoons Worcestershire sauce
- 1 tablespoon louisiana hot sauce
- 3 (15 ounce) cans red beans, drained
- 2 teaspoons black pepper
- 1⁄4 teaspoon cayenne pepper
- 1⁄2 teaspoon garlic powder
- 2 bay leaves
- 1 sprig fresh thyme or 1/2 teaspoon dried thyme
- 2 cups water
directions
- Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
- Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
- Add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. Bring to a boil, and then turn down on low and let them cook about 20 minutes. Leave the lid off to thicken the fluid, but watch carefully so it doesn't dry.
- Serve with fluffy white rice and enjoy!
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RECIPE SUBMITTED BY
Jostlori
Carlsbad, CA
I'm originally from San Diego, California but now retired and living the tranquilo life in Dominical, Costa Rica!
