Creole Red Bean Stew

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 large onion, diced
• 5 celery ribs, diced
• 6 green onions, sliced thin, green part larger
• 2 tablespoons garlic, minced
• 1 tablespoon tony chachere's creole seasoning
• 1 (10 ounce) can rotel tomatoes
• 1/2 lb andouille sausage
• 1/2 red bell pepper
• 2 bay leaves
• 2 tablespoons bacon grease (or butter)
• 1/4 cup butter
• 2 tablespoons worcestershire sauce
• 1 tablespoon louisiana hot sauce
• 3 (15 ounce) cans red beans, drained
• 2 teaspoons black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic powder
• 2 bay leaves
• 1 sprig fresh thyme or 1/2 teaspoon dried thyme
• 2 cups water

Recipe

• 1 saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
• 2 add the andouille sausage, all spices and herbs. cook for 10 minutes on medium heat.
• 3 add the tomatoes, worcestershire and tabasco sauces, the beans and a bean can full of water. bring to a boil, and then turn down on low and let them cook about 20 minutes. leave the lid off to thicken the fluid, but watch carefully so it doesn't dry.
• 4 serve with fluffy rice and enjoy!