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
- 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
