| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
New Orleans |
Rice |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Red beans; soaked overnight |
| 1 |
md |
Yellow onion; chopped |
| 1 |
|
Bunch green onions; chopped |
| 7 |
|
Cloves garlic; chopped fine |
| 1/2 |
c |
Chopped parsley |
| 1 |
|
Rib celery; chopped |
| 1/2 |
c |
Catsup |
| 1 |
|
Sweet bell pepper; chopped |
| 1 |
tb |
Worcestershire sauce |
| 2 |
ts |
Tabasco |
| 2 |
|
Whole bay leaves |
| 1 |
ts |
Whole thyme leaves |
|
|
Salt & freshly ground black pepper to taste |
| 1 |
lb |
Smoked sausage; cut into 1-inch pieces |
| 1 |
lb |
"Pickled Pork" (see recipe) cut into 1-inch cubes and rinsed |
|
|
Cooked rice |
INSTRUCTIONS
A woman who was born and raised in Louisiana recently sent me this recipe
and told me it was authentic. Furthermore, she told me that the person who
sent me my previous authentic recipe was way off base. Everybody's recipe
is authentic in some way, I am sure, so here we go on our third variation
of a New Orleans classic.
Actually this is authentic if you are one who believes that the dish must
contain pickled pork. In any case it is delicious.
Drain the beans. Put them in a 6-quart heavy pot and add 3 quarts of
fresh water. Cover and simmer for 1 hour, or until the beans are tender.
Watch that the water does not boil down too far. The beans must be covered
with water at all times. Add the rest of ingredients, except the cooked
rice, to the pot and more water to cover, if needed. Simmer, partially
covered, for 1 to 1-1/2 hours or until the liquid has thickened. Serve over
the cooked rice.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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