Original Creole Seasoning 
Blue Crab Po’Boy with Creole Aioli
Enjoy bold Louisiana flavor with this Soft-Shell Blue Crab Po’ Boy by @ChefBradleyBayou. Crispy crab, Cajun…
Get RecipeThis flavorful recipe by @michaelgulotta is sure to bring the spirit of Louisiana flavors to your plate for a classic dish that the whole family will love!
Ingredients
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1 Pound of Red Beans (Soaked Overnight and Drained)
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2 Smoked Ham Hocks
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Tony’s Original Creole Seasoning
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¼ Cup Bacon Fat
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1 Cup Onion, Chopped
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1 Cup Bell Pepper, Chopped
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½ Cup Celery, Chopped
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2 Cloves Garlic, Minced
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2 Bay Leaves
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½ Stick Butter
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Cooked Louisiana Popcorn Rice
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Green Onions for Garnish
- Clear
Directions
- In a medium pot, soak beans overnight in enough water to cover.
- Drain and rinse.
- In a Dutch oven or stock pot, add bacon fat, onions, and bell peppers and sauté 5 minutes.
- Add celery and garlic and sauté for an additional 2 minutes.
- Add beans and ham hocks to pot.
- Fill with water 2 inches from the top of pot.
- Add Tony’s Original Creole Seasoning to taste.
- Add bay leaves and butter.
- Cook slowly until beans are tender (about 2 hours) stirring often.
- Cut the sausage in half lengthwise and sear in a cast iron skillet.
- Serve red beans over rice with sausage link, garnish with green onions. Enjoy!
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