BMChevyGrl
Cook
A basic recipe is as follows...
1-2 packs of savoie brand mild beef sausage (or any brand from Louisiana)
1-2 Cups of trinity (onions, bell peppers, and celery) (enough to cover the bottom of the pot about a half inch deep.)
1 Package of camellia brand red kidney beans
1 bay leaf
Louisiana hot sauce
5 qt pot
Soak the red beans in water overnight then drain the following day. The next day slice your sausage about a half inch thick. Saute half of it in a large pot with your trinity. When the sausage is cooked add the beans and fresh water to bring level to almost 2 inches below pot rim. Add the bay leaf. Bring to a rolling boil then lower the temperature to just below medium to simmer. Stir occasionally. When the beans are beginning to break up and the liquid looks reddish, add the other sausage. Continue cooking until that sausage is cooked, about another hour to hour and a half. Add hot sauce to taste (or you can saute all the sausage first and reserve some till the end.) Serve over white rice with cornbread.
This is a low(er) sodium recipe. As you can tell I cook by sight and taste. Sorry, I wish I had better measurements.
1-2 packs of savoie brand mild beef sausage (or any brand from Louisiana)
1-2 Cups of trinity (onions, bell peppers, and celery) (enough to cover the bottom of the pot about a half inch deep.)
1 Package of camellia brand red kidney beans
1 bay leaf
Louisiana hot sauce
5 qt pot
Soak the red beans in water overnight then drain the following day. The next day slice your sausage about a half inch thick. Saute half of it in a large pot with your trinity. When the sausage is cooked add the beans and fresh water to bring level to almost 2 inches below pot rim. Add the bay leaf. Bring to a rolling boil then lower the temperature to just below medium to simmer. Stir occasionally. When the beans are beginning to break up and the liquid looks reddish, add the other sausage. Continue cooking until that sausage is cooked, about another hour to hour and a half. Add hot sauce to taste (or you can saute all the sausage first and reserve some till the end.) Serve over white rice with cornbread.
This is a low(er) sodium recipe. As you can tell I cook by sight and taste. Sorry, I wish I had better measurements.