Created by dienia b on March 14, 2025
Step 1: In a heavy skillet over medium heat, add the bacon and fry until browned and crisp. Remove the bacon pieces.
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.
Step 3: Add chicken bouillon into boiling water.
Step 4: Sprinkle the flour over the pan and stir it into the remaining grease to make a roux. (Add bacon grease here)
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.
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.
Step 7: Lower the heat and let simmer and thicken for 5 minutes.
Step 8: Turn off the heat and keep warm.
Step 9: Just before serving, sprinkle the top of the green beans with the crisp bacon.