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Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.

Katherine Cobbs
Recipe by Cooking Light November 2014

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Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté sausage in a skillet over medium heat 2 minutes. Add celery, onion, bell pepper, Creole seasoning, bay leaf, thyme sprig, and minced garlic; sauté 5 minutes. Add beans and chicken stock. Bring to a boil; simmer 5 minutes. Stir in parsley.

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Nutrition Facts

120 calories; fat 1.3g; saturated fat 0.5g; sodium 207mg.
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