Serves 1
Directions
- 1Cut off the stem ends of the green beans, snap them in half, and then rinse them under cold water.
- 2Cook down the bacon in a Dutch oven until it's nice and crispy, then remove it.
- 3Add the Andouille sausage to the Dutch oven and cook it until crispy, then remove it.
- 4Use the rendered fat to make a roux with all-purpose flour.
- 5Sauté some chopped onions in the roux.
- 6Add granulated garlic, paprika, and Cajun seasoning to the onions.
- 7Add minced garlic and cook until fragrant.
- 8Add about half a cup of chicken broth to deglaze the bottom of the pot.
- 9Add the green beans to the pot.
- 10Pour in the remaining chicken stock.
- 11Bring the mixture to a boil, then reduce it to a simmer, and smother it for 30 minutes.
- 12Add the potatoes and smother for another 15 minutes.
- 13Perform a fork test on the potatoes; if not tender, cook a little longer.
- 14Season the mixture to taste.
- 15Add all the cooked meat (bacon and sausage) back into the pot.
Ingredients
- Green Beans
- Bacon
- Andouille Sausage
- All-purpose flour
- Onions
- Granulated garlic
- Paprika
- Cajun seasoning
- Minced garlic
- 0.5 cup Chicken broth
- Chicken stock
- Potatoes
Equipment
ColanderDutch ovenSlotted spoonWooden spatulaKnife
Tips
- If you ain't sneezing, it ain't seasoning!
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