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Louisiana Red Beans and Rice

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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.

Ingredients Edit

Directions Edit

  1. Rinse beans several times to remove all debris then put in large pot and add enough water to cover beans then bring to boil and reduce heat then cover and let simmer for one hour.
  2. Add onion and garlic salt and stir well then add parsley, onion, green pepper, celery, sausage and ham hocks then continue simmering for 3 hours stirring occasionally to prevent sticking.
  3. When beans are done add ketchup then simmer for 5 minutes longer.
  4. Pour over cooked rice and serve.

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