The recipe was originally given to me by the father of a girlfriend I had in college. They lived a bit south of New Orleans and to get to the house involved parking the car and getting into the pirogue and Poling a little ways out into the Bayou. I’ve changed it only enough to add a bit more heat to it cus I loves it that way.
2 Packages Light Kidney Beans
2 Packages Andouille or Kilbasa Sausage
2 Red Bell Peppers
2 Green Bell Peppers
2 Medium Onions
4 Stalks Celery
4 Large Jalapenos
4 Nice Serranos
2 Habaneros
6 Large Cloves Garlic
4 Tbs Tony Chachere's Original Creole Seasoning (amount is approximate as it's more by feel)
4 Cups Long Grain Rice
Put beans into a large pot and rinse/clean beans. Then fill the pot with warm water and allow beans to soak for 2 hours then put the pot into the fridge till morning. When you get up in the morning before you do any thing else get the beans out and drain water. Add fresh water to 1 knuckle above the beans then place on to the stove on medium low heat. Cook beans 3 hours or till done.
When the beans are done dice the peppers, celery and onions and cut the sausages into bite size pieces. Pre-heat a big cast iron pot and add EVOO twice around. Add the peppers, celery, onions and garlic and saute till onions are translucent. Add the sausage and saute another 10 minutes. Add the beans, place on low heat and cook till ready to serve or at least 5 hours.
Serve in a big bowl over white rice. This recipe will serve 5 Cajuns or 20 anybody else.
Bon Appetit Mes Amis,
RM
2 Packages Light Kidney Beans
2 Packages Andouille or Kilbasa Sausage
2 Red Bell Peppers
2 Green Bell Peppers
2 Medium Onions
4 Stalks Celery
4 Large Jalapenos
4 Nice Serranos
2 Habaneros
6 Large Cloves Garlic
4 Tbs Tony Chachere's Original Creole Seasoning (amount is approximate as it's more by feel)
4 Cups Long Grain Rice
Put beans into a large pot and rinse/clean beans. Then fill the pot with warm water and allow beans to soak for 2 hours then put the pot into the fridge till morning. When you get up in the morning before you do any thing else get the beans out and drain water. Add fresh water to 1 knuckle above the beans then place on to the stove on medium low heat. Cook beans 3 hours or till done.
When the beans are done dice the peppers, celery and onions and cut the sausages into bite size pieces. Pre-heat a big cast iron pot and add EVOO twice around. Add the peppers, celery, onions and garlic and saute till onions are translucent. Add the sausage and saute another 10 minutes. Add the beans, place on low heat and cook till ready to serve or at least 5 hours.
Serve in a big bowl over white rice. This recipe will serve 5 Cajuns or 20 anybody else.
Bon Appetit Mes Amis,
RM
... only wish you had included pics and who is that cool chick that lives in da Bayou ...