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    LOUISIANA Red Beans and Rice


    Source of Recipe


    Janey
    LOUISIANA Red Beans and Rice

    FILE - LOUISIANA

    1 lb red beans, soaked in about
    2 quarts water overnight
    3 ribs celery, chopped
    1 medium green bell pepper, chopped
    1 bay leaf
    1 clove garlic, minced
    1 large onion, chopped
    2 tablespoons dried parsley flakes
    dash of ground cayenne pepper, or to taste
    1 package smoked sausage,
    cut in 1/4-inch thick slices

    Rinse and drain soaked beans;
    place in a 5 to 6-quart Dutch oven and add
    about 6 cups of fresh water.

    Bring to a boil, then reduce heat and simmer for
    about 1 1/2 hours, or until beans are tender.

    Stir occasionally. Add remaining ingredients
    and salt to taste; simmer for about 1 hour,
    stirring occasionally.
    Add hot water as necessary.
    Serve over hot rice.
    Serves 6.


 

 

 


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