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Here is a pretty good red beans and rice recipe if anyone would like to try it out.
2 32oz containers of chicken broth
1 32oz container of beef broth
1 stick of butter
2-3 lbs of your favorite types of sausage. Multiple types is better than one
1 hambone (or a couple of hamocks)
1 1/2 tbs of salt
1 1/2 tsp of cayenne pepper
1 1/2 tsp of black pepper
3 cloves of garlic minced
3 cups of celery
1 1/2-2 lbs of dry red beans
3 cups of rice
1 white onion
2 red onions
Green onions (whatever you call a group of them)
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
I like to add several dashes of Cavenders seasoning and sometimes a little of whatever beer I might be drinking.
Combine everything but the sausage and rice. Bring to a boil then reduce heat to low and cook covered for 4-5 hours. Add the sausage the last thirty minutes. Bring back to a boil, add the rice and turn off heat. Once rice is tender, it's ready to eat.
Note: A large pot would be helpfull.
2 32oz containers of chicken broth
1 32oz container of beef broth
1 stick of butter
2-3 lbs of your favorite types of sausage. Multiple types is better than one
1 hambone (or a couple of hamocks)
1 1/2 tbs of salt
1 1/2 tsp of cayenne pepper
1 1/2 tsp of black pepper
3 cloves of garlic minced
3 cups of celery
1 1/2-2 lbs of dry red beans
3 cups of rice
1 white onion
2 red onions
Green onions (whatever you call a group of them)
2 green bell peppers
1 red bell pepper
1 yellow bell pepper
I like to add several dashes of Cavenders seasoning and sometimes a little of whatever beer I might be drinking.
Combine everything but the sausage and rice. Bring to a boil then reduce heat to low and cook covered for 4-5 hours. Add the sausage the last thirty minutes. Bring back to a boil, add the rice and turn off heat. Once rice is tender, it's ready to eat.
Note: A large pot would be helpfull.
