Creole Red Bean Stew
- Ready In:
- 45mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
- 1 large onion, diced
- 5 celery ribs, diced
- 6 green onions, sliced thin, green part larger
- 29.58 ml garlic, minced
- 14.79 ml tony chachere's creole seasoning
- 283.49 g can Rotel Tomatoes
- 226.79 g andouille sausage
- 1 red bell pepper
- 2 bay leaves
- 29.58 ml bacon grease (or butter)
- 59.14 ml butter
- 29.58 ml Worcestershire sauce
- 14.79 ml louisiana hot sauce
- 3 (1275.72 g) can red beans, drained
- 9.85 ml black pepper
- 1.23 ml cayenne pepper
- 2.46 ml garlic powder
- 2 bay leaves
- 1 sprig fresh thyme or 2.46 ml dried thyme
- 473.18 ml 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!