I love you once, I love you twice, I love you more than red beans and rice!
1 pound dried red beans
1 1/4 gallons of beef stock
1 pound smoked sausage
One 8-ounce can of diced Rotel tomatoes
2 cups chopped onions
3/4 cup chopped bell pepper
3/4 cup chopped celery
1 tablespoon chopped garlic
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1/4 teaspoon white pepper
1/4 teaspoon black pepper
1 tablespoon salt
1/4 cup chopped green onions
1/4 cup chopped parsley
8 cups cooked rice
1. Combine red beans and beef stock in 8-10 quart pot. Bring to a boil.
2. Slice smoked sausage. Heat skillet and brown sausage. Drain on paper towels. Add sausage to red beans.
3. Add remaining ingredients except the green onions and parsley. Reduce heat to medium and simmer beans for 2 & 1/2 hours. Make sure all of the water does not evaporate while simmering.
4. Add green onions and parsley. Serve over cooked rice.
Yields 8 servings.
Recipe compliments of Chef Patrick Mould.