CREOLE RED BEAN STEW

Creole Red Bean Stew image

Provided by Jostlori

Time 45m

Yield 4 serving(s)

Number Of Ingredients 20

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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

Steps:

Saute the onions, green onions, garlic, celery and bell peppers in the butter/bacon grease combination until they're sweated, about three minutes.
Add the Andouille sausage, all spices and herbs. Cook for 10 minutes on medium heat.
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.
Serve with fluffy white rice and enjoy!

Nutrition Facts : Calories 815.8, Fat 35.4, SaturatedFat 15.6, Cholesterol 69, Sodium 1309.5, Carbohydrate 87.7, Fiber 23, Sugar 5.3, Protein 40.7