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| 2 x ca. 450 g | Soaked Red Beans |
| 2 x ca. 30 g | Beef base/bouillon |
| 8 x ca. 30 g | tomato diced |
| 3 x ca. 30 g | wine red |
| 1 x ca. 30 g | Bacon drippings |
| 1 x ca. 450 g | Onions diced |
| 1/4 x ca. 450 g | Celery diced |
| 1 x ca. 30 g | green onions |
| 3/4 x ca. 30 g | Garlic minced |
| 2 Teelöffel | cumin |
| 1/4 Teelöffel | cayenne pepper |
| 1 1/2 Teelöffel | salt |
| 1/2 Teelöffel | pepper |
| 1 1/2 x ca. 30 g | sugar |
| 1/4 x ca. 450 g | Andouille Sausage |
| 1/4 x ca. 450 g | Ham hocks, diced, no fat or bones |
| 1/4 x ca. 450 g | Ham or pork scraps, diced |
| 4 x ca. 30 g | butter |
| 3/4 x ca. 450 g | onion |
| 2 | bay leaves |
| 4 1/2 x ca. 450 g | rice |
| 1 x ca. 4 Liter | water |
| 1 Esslöffel | salt |
| 1/2 Esslöffel | pepper |
| 2 x ca. 30 g | Chicken Bouillon |
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Here's a recipe I came across that is made at Disney's Port Orleans Resort. It makes a big batch, but I'm sure you can cut it down.
Clean and soak beans overnight. Add beans to large stockpot, add with enough water to cover by 2 inches. Add tomatoes, base, wine, and spices. Bring to boil. Meanwhile, saute vegetables with bacon drippings. When onions are translucent, add vegetables to stockpot, bring to simmer. Add diced meats and continue to simmer 2-3 hours, until beans are tender and sauce thickens. Makes 1 Gallon
Rice: Heat oil, add onion and bay leaves, saute until onions are clear. Add rice, water, salt, pepper, chicken bouillon and bring to boil. Simmer for 20 minutes or until tender. Makes 8 lbs
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