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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 6 |
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From Junior League of New Orleans, Jambalaya 1980 My favorite recipe... old school and good Ingredients:
1 lb red beans |
2 quarts water |
1 ham bone |
2 lbs smoked sausage, cut into 1 inch pieces |
3 garlic cloves, minced |
1 1/2 cups yellow onions, chopped |
3/4 cup green onion, chopped |
1 1/2 cups celery, chopped |
2/3 cup green pepper, chopped |
1 bay leaf, dried |
1 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1 tablespoon italian parsley, chopped |
1 1/2 teaspoons salt |
3 cups rice, steamed |
Directions:
1. Rinse and drain beans.
2. In a large pot with a lid, place beans and cover with water - add ham bone and brin to a boil.
3. Reduce heat and simmer for 40 minutes.
4. Add sausage, cover, and cook 1 hour stirring occasionally.
5. Add garlic, onions, celery, green pepper, and bay leaf.
6. Cover pot, and cook 1 1/2 hours or until everything is soft.
7. Add Worchestershire, Tabasco, parsley, and salt.
8. Simmer for 5-10 minutes.
9. Remove bay leaf, and serve over rice.
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