This cook was inspired by the recipe on page 23 of our copy of Rima and Richard Collin’s The New Orleans Cookbook. The first time we made this was on a cold, rainy day at the farm on Moma’s birthday, 12/27/2017. Cooked it on the propane burner on the carport in a 12′ diameter x 6′ deep aluminum fry pan. Turned out great.
- 7:30 AM – Boiled slowly a meaty ham bone for 2 hours starting with water about 4″ deep with the meat and bones.
- 9:30 – Added yellow onion chopped into large squares and simmered for another hour then;
- 10:00 – added a heaping tablespoon of Kit’s creole seasoning.
- 10:30 – ~30 minutes later added one pound of rinsed Magnolia Navy Beans
- 11:30 AM – 30 minutes later Mary added to the soup about 12″ of andouille sausage links cut into 3/4″ cylinders that she sauteed in a cast iron skillet to remove excessive fat per the recipe. Links were bought at Wal-Mart and were very lean so no fat cooked out.
- 12 noon – Beans are tender so brought them inside. Mary added two shakes of cayenne as they seemed a bit bland but have a good rich flavor otherwise.