| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Cajun |
Beans, Cajun, Rice |
8 |
Servings |
INGREDIENTS
| 3 |
qt |
Fresh water |
| 7/8 |
lb |
Red beans (soaked overnight) |
| 1 |
|
Medium yellow onion (peeled & chopped) |
| 1 |
|
Green onions (chopped) |
| 7 |
|
Cl Garlic (peeled & chopped e) |
| 1/2 |
c |
Chopped parsley |
| 2 |
|
Celery (chopped) |
| 1/2 |
c |
Catsup |
| 1 |
|
Sweet bell pepper (seeded & chopped) |
| 1 |
tb |
Worchestershire sauce |
| 2 |
tb |
Tabasco |
| 3 |
|
Whole bay leaves |
| 1 |
ts |
Whole thyme leaves |
|
|
Salt & fresh ground pepper t o taste |
| 2 |
lb |
Smoked sausage (sliced thin) |
| 7/8 |
lb |
Pickled pork (cut in 1" cube s and rinsed) |
| 1/2 |
ts |
Chipotle |
| 1 |
c |
Cooked rice |
| 3 |
c |
Water for rice (boiled) |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time: 2.5HR Drain the
beans. Put them in a 6-qt. heavy pot and add the 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 the ingredients, except the cooked rice, to the pot and
more water to cover, if needed. Simmer, partially covered, for 1 to 1.5 hrs
or until the liquid has thickened. Serve over the cooked rice. Source: THE
FRUGAL GOURMET
Posted to MM-Recipes Digest V3 #310
Date: Tue, 12 Nov 96 07:27 EST
From: Captain <captain@iquest.net>
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