|
Ingredients:
- 1 (28-ounce) bag Chef John Folse's New Orleans Red Beans and
Smoked Sausage
- ½ cup oil or bacon fat*
- ½ cup flour*
- 1 cup diced onions
- ½ cup diced bell peppers
- ¼ cup minced garlic
- 2½ quarts chicken stock
- 1 cup cooked long grain rice
- ½ cup sliced green onions
- ½ cup chopped parsley
- salt and black pepper to taste
Method:
Heat bagged red beans according to package directions. In a large
stockpot or cast iron Dutch oven make combine oil or fat and flour
to create a dark roux. *Note: You may use 1 cup of a commercial
dark roux instead of making your own. Add onions, celery, bell peppers,
and garlic and sauté until wilted. Blend in chicken stock.
Add bag of red beans and sausage, bring to a rolling boil, reduce
to simmer and cook 45 minutes. Add additional stock or water as
necessary to maintain soup-like consistency. Add cooked rice, green
onions, and parsley. Season to taste using salt and pepper. Return
to a low boil and serve immediately.
|
