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6/17/2004

LIMA BEANS WITH ANDOUILLE SAUSAGE

Filed under: recipes — Peg Britton @ 7:30 am

Lyman Gore, husband of friend Janis, is a top-notch Louisiana cook. Janis would set his gumbo and red beans and rice against anyone’s and says his lima beans and sausage recipe is scrumptious. There are no tricks to the recipe. Since we don’t have any Louisiana sausage here, just substitute the good local variety of smoked sausage. We’re going to have this Saturday night for dinner. I’ve been hungry for it since Janis started talking about it the other day. We love lima beans and this recipe has a new and inviting twist.

LIMA BEANS with ANDOUILLE SAUSAGE

2 lbs. large lima beans, washed
Water to cover, plus 2 inches
2 smoked hamhocks
6-7 fresh or 4-5 dried bay leaves
2-1/2 cups onion, minced in food processor
2 cups bell pepper, minced in fp
2 cups celery, minced in fp
Minced garlic, about 4 generous teaspoons
3 lbs. andouille sausage, cut in 1/4 inch slices
1 can diced original recipe Ro-tel tomatoes
Cajun seasoning
Sliced green onions (optional)

Place the beans, hamhocks and bay leaves in a large stockpot. Cover with water plus 2 inches. Bring to boil and reduce to simmer. Add minced vegetables, garlic and Ro-tel tomatoes. Simmer gently until beans are half done. Add sausage. Simmer until beans are done. Check seasoning. Add Cajun seasoning to taste. In this case, we used Tony Chachere’s seasoning, adding just enough to salt the dish. Top with sliced or chopped green onions, if desired.
posted by Janis Gore at 12:16 PM

“Andouille (pronounced “ahn-DOO-wee”) is the Cajun smoked sausage so famous nationally today. Made with pork butt, shank and a small amount of pork fat, this sausage is seasoned with salt, cracked black pepper and garlic. The andouille is then slowly smoked over pecan wood and sugar cane. True andouille is stuffed into the beef middle casing which makes the sausage approximately one and a half inches in diameter. When smoked, it becomes very dark to almost black in color. It is not uncommon for the Cajuns to smoke andouille for seven to eight hours at approximately 175 degrees.”

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