Ingredients
r
1 lb red kidney beans
a
14 oz andouille sausage
S
Smoked turkey tails
o
2 tbs olive oil
y
1 yellow onion
g
1 green bell pepper
c
3 celery stalks l
o
5 cloves of garlic minced
o
½ tsp of garlic and onion
p
powder
o
1 tsp of sage
o
1 tsp of dried thyme
o
¼ tsp of cayenne pepper
o
2 tsp of Cajun seasoning
b
3 bay leaves
o
4 cups of chicken broth
o
¼ cup of fresh chopped parsley.
S
Salt to taste.
o
3 tbsp of butter
Directions
1
Soak your beans for at least 4-6 hours but overnight is preferred. Slice the andouille sausage and render down the fat and brown them. Remove from pot and set to the side.
r
1 lb red kidney beans
a
14 oz andouille sausage
2
Sauté the trinity (onions, bell pepper, and celery) until tender then mix in the seasoning blend.
y
1 yellow onion
g
1 green bell pepper
c
3 celery stalks l
o
½ tsp of garlic and onion
o
1 tsp of sage
o
1 tsp of dried thyme
o
¼ tsp of cayenne pepper
o
2 tsp of Cajun seasoning
3
Drain and rinse your beans and add to the pot.
4
Add in the smoked turkey , bay leaves, and parsley.
S
Smoked turkey tails
b
3 bay leaves
o
¼ cup of fresh chopped parsley.
5
Pour in liquid and bring to boil then reduce to a simmer. Cover and cook for an hour and a half stirring occasionally. Add a little water if needed. After an hour and a half add in the sausage. Remove the turkey tails shred the meat then add it back to the pot and cook for another hour to an hour and a half.
o
4 cups of chicken broth
6
After time has passed remove bay leaves and l. Mash some of the beans to make creamy. Add in the butter and stir.
o
3 tbsp of butter
7
Server over some white rice and garnish with parsley.
