Cajun Cuisine

Red Beans & Rice

• 1 lb Red (Kidney) Beans, soak overnight
• 1/2 lb andouille sausage 
• 8-10 cups water 
• 1 onion, chopped
• 1 green bell pepper, seeded chopped 
• 1 clove garlic, chopped
• 2 Tbs celery, chopped
• 2 Tbs parsley, chopped
• 1 large bay leaf
• Salt to taste & Tony Cachere’s 

Directions:

Rinse and sort beans. Cover beans with water and start to cook over low fire. Render meat in skillet, remove and set aside. In skillet, sauté onion, garlic, parsley and celery in meat drippings. Add meat, bay leaf, salt and pepper to beans. Boil gently, stirring occasionally for about 1 ½ - 2 hours, or until tender. Add water while cooking if necessary. Serve with long grain rice. 

Serve with a salad and French bread with butter, but it’s also great on its own.  One pound of beans will make 6-8 servings.