Chef Sam'S Bayou Bean Soup

• 2 1/2 C 15 bean sou
• 8 cups chicken stock
• 2 bay leaves
• 1/4 C vegetable oil
• 1 1/2 C andouille sausage
• 1 C diced onion
• 2 T minced garlic
• 1 C diced greeen pepper
• 1/4 C chopped celery
• 1/4 C diced carrots
• 3/4 C corn kernels
• 1 C diced, cooked chicken
• 1 C cooked medium shrimp
• 1 C cooked crawfish tails
• 1/4 C finely chopped jalapeno
• 2 C ketchup
• 2 T cajun seasoning
• 1 T hot sauce

1. rinse beans. Place in large bowl with water, cover and soak over night.
2. Draing beans. In large stock pot add beans, chicken stock and bay leaves, bring to a simmer and cook for 1 hour
3. In a medium pot, heat oil over medium heat. Add sausage, and cook until fat is rendered; do not brown. Drain fat, add onions, garlic, peppers, celery, carrots and corn. Cook veggies with sausage over medium heat until tender, about 5 minutes.
4. Add veggies and sausage to beans, and simmer for 30 minutes. Add remaining ingredients and season to taste.

bean, chicken stock, bay leaves, vegetable oil, andouille sausage, onion, t, greeen pepper, celery, carrots, corn kernels, chicken, shrimp, jalapeno, ketchup, t cajun seasoning, t

Taken from www.epicurious.com/recipes/member/views/chef-sams-bayou-bean-soup-50169536 (may not work)