1 cup bacon chopped
1 large yellow onion chopped
1 large green bell peppers small diced
3 cups red beans washed
12 ounces andouille sausage small diced
1 cups ap flour
2 ribs celery medium diced
2 fresh bay leaves washed
2 cloves garlic shaved
1 cup whiskey
3 quarts pork broth
2 large pork hocks fresh or smoked
2 cups andouille sausage sliced in half moons
1/2 cup crystals hot sauce
In a large stockpot, on medium flame, sweat your bacon & onions till golden brown and caramelized.
Add in the small diced Andouille and continue to render out the fat.
Add in the flour and stir till it emulsifies into the fat.
Continue to cook (stirring often) on med-low flame till the flour (roux) turns golden brown.
Add in the garlic, bay leaves, celery and bell peppers; continue to cook for another 5 minutes.
Deglaze with whiskey to help lift off any of the flour that sticks to the pan.
Add the pork broth, beans and pork shanks into the pot.
Simmer till the beans are tender (approximately 50-60 minutes).
Add in the sliced andouille and hot sauce.
Remove from heat and cool.
Let sit overnight for best flavor or serve immediately.