CREOLE SMOTHERED GREEN BEANS WITH ANDOUILLE SAUSAGE

Prep time 

30 mins 

Cook time 

40 mins 

Total time 

1 hour 10 mins 

Recipe by: George Graham Serves: 4 

Ingredients 

• 8 strips smoked bacon, chopped 
• 1 cup loosely packed sliced andouille sausage or smoked pork sausage 
• ½ cup diced yellow onion 
• ¼ cup diced celery 
• 2 tablespoons diced red bell pepper 
• 2 tablespoons all-purpose flour 
• ½ cup vegetable stock or chicken stock 
• 1 (28-ounce) can cut Italian green beans, drained 
• 1 teaspoon white pepper 
• 1 teaspoon granulated garlic 
• 1 teaspoon black pepper 
• 1 teaspoon kosher salt 
• 2 tablespoons heavy whipping cream 

Instructions 

1. In a heavy skillet over medium heat, add the bacon and fry until browned and crisp. Remove the bacon pieces and drain on paper towel. 
2. In the same skillet, add the andouille, onion, celery, and red bell pepper to the remaining grease, and cook until the sausage browns on both sides. Sprinkle the flour over the pan and stir it into the remaining grease to make a roux. Stir the flour until it begins to turn a beige color. Add the stock, stir until it thickens, and add the green beans. Stir to combine and season with white pepper, granulated garlic, black pepper, and salt. Stir in the heavy cream and combine. Lower the heat and let simmer and thicken for 5 minutes. Turn off the heat and keep warm. 
3. Just before serving, sprinkle the top of the green beans with the crisp bacon pieces. 

Notes 

Use the Italian cut (flat) green beans (I like the Margaret Holmes brand). If you can’t find andouille, then feel free to use a good smoked pork sausage or smoked ham. This recipe is easily scaled for a larger crowd, so feel free to double or triple the recipe. Make this one a day or two ahead of time and it will be even better as the flavors meld.