Red Beans & Rice By Laurie Stirratt – Home Place Pastures
RED BEANS AND RICE by Laurie Stirratt New Orleans native, Laurie Stirratt, has resided in Oxford, MS for the better part of 30 years. A long-time participant in
Ingredients
- 1 lb Camellia Brand Red Kidney Beans
- 1 lb Home Place Andouille Sausage
- 2 Small or 1 Large Home Place Pork Shank
- 1/2 lb Diced Pickled Pork (Optional)
- Chicken Stock Or Water | About 2-3 Quarts
- 1/4 Cup Olive Oil Or Butter
- 1 Large Onion, Diced
- Hot Sauce, Creole Seasoning, Salt & Pepper To Taste
- 3 Stalks Celery, Chopped
- 1 Large Green Bell Pepper, Diced
- 4 Cloves Garlic, Minced
- 2 Teaspoons Dried Thyme
- 2 Bay Leaves
- A Splash Of Worcestershire sauce
- Hot White Rice—About 6 Cups
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