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Red Beans and Rice Recipe

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This recipe for Red Beans and Rice, by , is from Lingenfelter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Greg Duncan

Category:
Category:

Ingredients:  
Ingredients:  
pound Red Beans
1 Cup celery
1 cup onions
1 cup green peppers
3 bay leaves
1 tsp Tabasco Sauce
tsp oregano
2 cloves garlic
tsp black pepper
tsp white pepper
tsp cayenne pepper
1 pound smoked kielbasa sliced
10 cups of water

Directions:
Directions:
Soak the red beans overnight and drain before putting into a stock pot.
Combine all ingredients into a stockpot and bring to a boil covered.
Reduce heat and simmer for at least one hour.
Note: This recipe can be prepare for multiple batches, but ensure it is stirred to prevent burning on the bottom of the stock pot. Additionally, it can be cooked for several hours at a low temperature to a paste like consistency.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is reputed to be that of famed New Orleans chef Paul Prudhomme. I have made it several times in batches of 6 or more and frozen the product later for serving over rice.

 

 

 

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