"This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!"
celery ribs, diced
green onions, sliced thin, green part larger
tony chachere's creole seasoning
1 (10 ounce) cans
red bell pepper
( or butter)
louisiana hot sauce
3 (15 ounce) cans
red beans, drained
1 sprig fresh thyme or 1/2 teaspoon
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.