For the heat seekers, featuring ghost pepper hot sauce and spicy link sausage.
Hands-free mode with voice commands & timers
No ratings yet
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the sliced andouille sausage and brown for 5-7 minutes until the fat renders and the edges are crispy.
Stir in the 'Holy Trinity' (onion, bell pepper, and celery) and sauté until the onions are translucent, about 6 minutes.
Add the minced garlic, Cajun seasoning, and dried thyme, stirring for 1 minute until fragrant.
Drain the soaked beans and add them to the pot along with the chicken stock and bay leaves.
Bring the mixture to a rolling boil, then reduce heat to low and simmer partially covered for 1.5 to 2 hours.
Stir in the ghost pepper hot sauce and use the back of a wooden spoon to mash a small portion of the beans against the side of the pot to create a creamy texture.
Continue to simmer for another 15 minutes until the liquid has thickened into a rich gravy and serve over hot white rice.
