Ingredients
- 3 ounces smoked bacon, chopped (3 strips)
- 6 ounces andouille sausage, sliced
- 1/2 cup yellow onion, diced
- 1/4 cup celery, diced
- 2 tablespoons red bell pepper, minced
- 2 tablespoons flour
- 1 tablespoon bacon grease
- 1/4 cup water, boiling
- 1/2 teaspoon chicken bouillon
- 28 ounces Italian green beans, cut, undrained (1 can)
- 1/4 teaspoon white pepper
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
- 2 ounces heavy whipping cream (2 tablespoons)
How to Make
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Step 1: In a heavy skillet over medium heat, add the bacon and fry until browned and crisp. Remove the bacon pieces.
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Step 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.
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Step 3: Add chicken bouillon into boiling water.
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Step 4: Sprinkle the flour over the pan and stir it into the remaining grease to make a roux. (Add bacon grease here)
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Step 5: Stir the flour until it begins to turn a beige color. Add the stock and bean juice, stir until it thickens and add the green beans.
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Step 6: Stir to combine and season with white pepper, granulated garlic, black pepper, and salt to taste. Stir in the heavy cream and combine.
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Step 7: Lower the heat and let simmer and thicken for 5 minutes.
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Step 8: Turn off the heat and keep warm.
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Step 9: Just before serving, sprinkle the top of the green beans with the crisp bacon.
We hope you enjoy this recipe!
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