Country Style Louisiana (Cajun) Green Beans

I'm 6-generations Cajun, and all my family (including 3 Aunts and 5 Uncles) were farmers in LA, and therefore we had 'country' cooking all the time. Here is a recipe for the most fantastic green beans ever.

Ingredients

  • 1 large cast-iron chicken fryer skillet (approx. 14x3 1/2 inches)
  • 2 cans of Green Beans (32 oz.)
  • 3 Tbsp. bacon grease or vegetable oil
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  • 1 5 inch link Andouille sausage

Directions

Slice sausage into thin (1/6 - 1/8 inch thick) slices and slowly saute in skillet until brown on both sides. NOW add bacon grease or oil. Open cans of green beans and pour all contents, including liquid. Spread green beans evenly throughout skillet and cover. Turn heat to SIMMER and let simmer for 2 HOURS.

Beans will wilt and appear to be 'fresh', no other seasoning is necessary. Andouille taste will be prominent. Check every 15-20 minutes, the final cooking should reveal very little liquid and wilted, 'fresh' green beans.

Yes, this is time consuming, but every good cook will tell you that every dish is NOT microwavable :) and NO!, ONLY CAST-IRON will deliver the taste. You'll waste time and ingredients with Aluminum, Stainless Steel or Porcelain.

CAUTION: You may have to double the recipe the next time it's requested :)

Tip for Cast-Iron Care

Season your ware the first time by washing well, then heating in an oven at 300 degrees F for 15-20 minutes. Apply either a heavy coating of Crisco shortening or spray with Pam. Let cool, wipe lightly with towel, but leave a light coating of your application.

NEVER, EVER EVER use soap to clean. After using, rinse well with hot water to remove all food matter. If burnt food exists, let soak in warn water until loose, then remove gently with wooden spatula. DON'T remove/chip the 'seasoned' finish. After cleaning, always wipe down with shortening or Pam. Rinse with warm water before using.

By Cajun62234 from Collinsville, IL

Comments

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April 3, 20080 found this helpful

I do mine a bit differently. I use salt and vegetable oil to scrub out any remaining food particles, then rinse with hot water. You should always dry it well, and put it on a low heat on the top of the stove to be sure it dries completely and won't rust. If the cast iron needs seasoned, which you should do a couple of times a year, clean as above, then coat lightly with vegetable oil and put in a low (225 degree) oven for an hour.

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