Supreme Creole Crab Boil 
Spice N' Herbs 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 Southern White Bean Recipe by flychefaldenb is a creamy, hearty blend of beans with smoked sausage that’s perfect for a crisp, fall night. Cooked in a Dutch Oven, this dish can also be paired with rice.
Ingredients
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1 lb navy beans
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6 cup chicken stock
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1 tbs olive oil
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1 lb smoked sausage (sliced ¼ in rounds)
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2 tbs butter
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1 onion (finely diced)
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1 bell pepper (finely diced)
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1 stalk celery (finely diced)
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3 cloves garlic (minced)
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1 ham hock
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1 tsp Tony Chachere’s Supreme Crab Boil
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1 tbs Tony’s Spices & Herbs
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1 tbs Tony Chachere’s Spices N’ Herbs
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2 bay leaves
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Rice for serving
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Parsley for garnish
- Clear
Directions
- Place beans in a large bowl and fill with water 1 inch above the beans. Let soak overnight. Strain, rinse and set aside.
- In a Dutch oven, add olive oil and brown sausage for 5 minutes.
- Add in butter, onions, bell pepper, and celery. Sauté for 4 minutes. Add in garlic and saute for an additional minute.
- Add in beans, chicken broth, ham hock, seasonings, bay leaves, and thyme. Mix until well combined and bring to a boil.
- Reduce to a simmer and cover. Allow to cook for 1 hour and 30 minutes. Stirring occasionally.
- Using a spoon or masher, slightly smash the beans. This will allow it to get creamier. Cover and cook for an additional 30 minutes.
- Remove the ham hock bone, bay leaves, and thyme.
- Pair with rice, garnish with parsley, and enjoy!
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