Serves 1
Directions
- 1Wash the pork smoked neckbones.
- 2Slice cajun style andouille smoked sausage.
- 3Sauté onions and bell peppers in a pot with oil.
- 4Add the sausage slices and saute until browned.
- 5Add smoked meat to the pot with water.
- 6Season it with cayenne pepper, black pepper, onion powder, and garlic powder.
- 7Boil until meat is tender and falling off the bone.
- 8Add sausages back to the pot.
- 9Add the soaked red beans.
- 10Add water and season with the same seasonings.
- 11Add a bay leaf with a little cap of Zatarain crab boil.
- 12Let it boil, adding water until it reaches the desired consistency.
- 13Plate the rice, collard greens, and fried chicken with a cornbread muffin.
- 14Add the red beans to the plate.
Ingredients
- 2.09 ct pork smoked neckbones
- 13 oz Cajun Style Andouille Smoked Sausage
- onion
- bell pepper
- cayenne pepper
- black pepper
- onion powder
- garlic powder
- red beans
- bay leaf
- Zatarain crab boil
Equipment
pot
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