Creole Red Bean Stew

Submitted by Jostlori

"This ultimate in comfort food comes from RouxBDoo's Cajun & Creole Blog. Wishing for a bowlful and a scoop of white rice right NOW!!!"

 

• Ready In: 45mins
• Ingredients: 20
• Serves: 4

ingredients

• 1⁄2 large onion, diced
• 5 celery ribs, diced
• 6 green onions, sliced thin, green part larger
• 2 tablespoons garlic, minced
• 1 tablespoon tony chachere's creole seasoning
• 1 (10 ounce) can Rotel Tomatoes
• 1⁄2 lb andouille sausage
• 1⁄2 red bell pepper
• 2 bay leaves
• 2 tablespoons bacon grease (or butter)
• 1⁄4 cup butter
• 2 tablespoons Worcestershire sauce
• 1 tablespoon louisiana hot sauce
• 3 (15 ounce) cans red beans, drained
• 2 teaspoons black pepper
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 teaspoon garlic powder
• 2 bay leaves
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 2 cups water

directions

1. Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
2. Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
3. 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.
4. Serve with fluffy white rice and enjoy!