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Red Beans and Rice With Andouille Sausage

In ‘Paula Deen’s Southern Cooking Bible’

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

directions

  • In a large pot or Dutch oven, heat the fat over med-high heat.
  • Add the sausage and cook until golden, 5-7 minutes.
  • Add the onion, bell pepper, celery, and garlic.
  • Cook, stirring, until softened, 5-7 minutes.
  • Stir in the cumin and thyme and cook for 1 minute.
  • Add the beans, salt, hot sauce, bay leaves, and enough water to cover the beans by 2 inches.
  • Bring the mixture to a boil.
  • Immediately decrease heat to a simmer, cover, and cook for 1 ½ hours.
  • Uncover and simmer until the beans are tender and the sauce has thickened, 30-45 minutes, adding more water if necessary.
  • Remove and discard the bay leaves.
  • Serve over rice, topped with scallions.
  • Garnish with parsley.
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@ratherbeswimmin
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@ratherbeswimmin
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"In ‘Paula Deen’s Southern Cooking Bible’"
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    In ‘Paula Deen’s Southern Cooking Bible’
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