Photo: Randy Mayor; Styling: Claire Spollen
Straight from Louisiana, this Cajun classic is a perfect compliment to serve over top a bowl of white rice.
How to Make It
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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