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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lasyone's Red Beans and Sausage Recipe

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This recipe for Lasyone's Red Beans and Sausage is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 16 oz pkg dry red kidney beans
½ cup veg oil or bacon drippings
½ tsp parsley
10 cups water
2 tsp sugar
2 tsp salt
2 tsp seasoned salt (like Tonys or Lawrys)
¼ tsp red pepper (optional if you don’t want spicy, add more if you want it spicier)
3 cloves garlic, minced
1 diced green pepper
1 diced red onion
2 stalks celery chopped
1 lb sliced smoked link sausage
Directions:
Directions:
Combine beans, oil, parsley, water, sugar, salt, seasoned salt, red pepper, garlic, bell pepper, onion and celery in a 4 qt pot. Cook uncovered over medium heat for 1 ½ hrs. Add sausage and cook for an additional 30 minutes or until beans are tender, adding more water if needed. Serve over hot white rice.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
Make sure to soak your beans in water overnight first. It's also good to pan fry the sausage almost burnt before adding it to the pot. Best when served with sweet cornbread. John crumbles his bread right up and adds it to his bowl. This recipe comes from a famous Cajun restaurant in Nathitoches, LA called Lasyone's Meatpie Kitchen & Restaurant

 

 

 

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