This is more of a Creole recipe than Cajun. Basic rules are; If you like the ingredient, leave it in or add more. If you don't care for it, leave it out. However you make it, it will be pretty darn good 
. Made a pot this weekend and served it with french bread, extra hot sauce and cold beer.
· 2 tablespoons olive oil
· 1-pound smoked sausage, cut crosswise into 1/2" slices
· 6-oz Andouille sausage cut 1/2” thick crosswise.
· 1 medium-large onion chopped
· 1-bunch of green onions finely chopped including about 3” of the green part
· 1/2 cup chopped bell peppers
· 1/2 cup chopped celery
· 3 tablespoons minced garlic
· 1/2 cup fresh parsley, chopped
· 1 teaspoon salt or to taste (may not be necessary if you use chicken broth)
· 1/2 teaspoon cayenne or ground red pepper
· 1/4 teaspoon freshly ground black pepper or to taste
· 1/2 teaspoon dried thyme
· 1/2 tsp dried oregano
· 3 bay leaves
· A few shakes of Cajun seasoning like Tony Chacheres
· 1 pound dried red beans, soaked overnight (or 1-can pink & 1-can red kidney beans undrained)
· 6-cups chicken broth or water (less if you use canned beans)
· 1 can of Rotell tomatoes (10oz) (optional)
· Hot pepper sauce to taste (Crystal, Tabasco, etc)
· Steamed rice
Directions
. Made a pot this weekend and served it with french bread, extra hot sauce and cold beer.· 2 tablespoons olive oil
· 1-pound smoked sausage, cut crosswise into 1/2" slices
· 6-oz Andouille sausage cut 1/2” thick crosswise.
· 1 medium-large onion chopped
· 1-bunch of green onions finely chopped including about 3” of the green part
· 1/2 cup chopped bell peppers
· 1/2 cup chopped celery
· 3 tablespoons minced garlic
· 1/2 cup fresh parsley, chopped
· 1 teaspoon salt or to taste (may not be necessary if you use chicken broth)
· 1/2 teaspoon cayenne or ground red pepper
· 1/4 teaspoon freshly ground black pepper or to taste
· 1/2 teaspoon dried thyme
· 1/2 tsp dried oregano
· 3 bay leaves
· A few shakes of Cajun seasoning like Tony Chacheres
· 1 pound dried red beans, soaked overnight (or 1-can pink & 1-can red kidney beans undrained)
· 6-cups chicken broth or water (less if you use canned beans)
· 1 can of Rotell tomatoes (10oz) (optional)
· Hot pepper sauce to taste (Crystal, Tabasco, etc)
· Steamed rice
Directions
- Heat the oil in a large heavy pot over medium-high heat.
- Cook sausages for a few minutes until they start to brown slightly
- Add onions, bell peppers, and celery and sauté for about 5 minutes stirring occasionally. Add garlic during the final 1-2 minutes. Don’t burn garlic or it will be bitter.
- Add beans, chicken broth (or water), and remaining ingredients.
- Bring mixture to a light boil, reduce the heat to low, cover and simmer for about 2 hours, stirring occasionally. Watch and add more water if necessary.
- Use a spoon to mash some of the beans against the side of the pot.
- Continue to cook, stirring occasionally, for about an hour or so or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery.
- Remove the bay leaves and serve with steamed white rice.
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