Creole Smothered Green Beans with Andouille Sausage

• Meat

  • 1 cup Andouille sausage or smoked pork sausage, loosely packed
  • 8 strips Bacon, smoked

• Produce

  • 1/4 cup Celery
  • 1 tsp Garlic, granulated
  • 1 (28-ounce can Italian green beans, cut
  • 2 tbsp Red bell pepper
  • 1/2 cup Yellow onion

• Canned Goods

  • 1/2 cup Vegetable stock or chicken stock

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Black pepper
  • 1 tsp Kosher salt
  • 1 tsp White pepper

• Dairy

  • 2 tbsp Heavy whipping cream

Found on acadianatable.com

Description

Ingredients

• 8 strips smoked bacon, chopped
• 1 cup loosely packed sliced andouille sausage or smoked pork sausage
• ½ cup diced yellow onion
• ¼ cup diced celery
• 2 tablespoons diced red bell pepper
• 2 tablespoons all-purpose flour
• ½ cup vegetable stock or chicken stock
• 1 (28-ounce) can cut Italian green beans, drained
• 1 teaspoon white pepper
• 1 teaspoon granulated garlic
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 2 tablespoons heavy whipping cream

Directions

• In a heavy skillet over medium heat, add the bacon and fry until browned and crisp. Remove the bacon pieces and drain on paper towel.
• In the same skillet, add the andouille, onion, celery, and red bell pepper to the remaining grease, and cook until the sausage browns on both sides. Sprinkle the flour over the pan and stir it into the remaining grease to make a roux. Stir the flour until it begins to turn a beige color. Add the stock, stir until it thickens, and add the green beans. Stir to combine and season with white pepper, granulated garlic, black pepper, and salt. Stir in the heavy cream and combine. Lower the heat and let simmer and thicken for 5 minutes. Turn off the heat and keep warm.
• Just before serving, sprinkle the top of the green beans with the crisp bacon pieces.