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Creole cookin'

Oh, come on, y’all. You know you’re hankerin for some good ol' New Orleans-style cuisine. Can we tempt you with red beans and rice? How about a huge boiled seafood feast or that Louisiana favorite, seafood gumbo?
 
Of course, you could satisfy your appetite by heading to the Crescent City for the 97th Annual Kiwanis International Convention, June 28-July 1. Or get a head start by cooking up this traditional feast from Lakeside, Metairie Kiwanian and convention host committee member Sandy Anzelmo.
 
RED BEANS and RICE
2 lbs. red beans
2 medium onions chopped
2 celery stalks chopped
Ham bone and/or 1 lb. ham seasoning
2 cloves garlic minced
15 oz. can tomato sauce
½ cup parsley flakes
½ cup vegetable oil
Andouille sausage (optional)
Salt and pepper to taste
Place beans in large pot and rinse well. Soak beans overnight with enough water to cover beans. Next a.m., stir beans and make sure there is enough water to cover the beans. Bring beans to boil. Add all ingredients except ham bone and/or ham seasoning. Bring to second boil. Lower heat and cover and cook one hour. Add ham bone and/or ham seasoning (you can use both). Mash beans on side to thicken beans. Stir and cook for an additional hour or until thick and creamy. Serve with rice.
 
Want more. Get your taste buds ready. Read or download the April 2012 Kiwanis magazine feature, "Creole Cookin'."
 
Links
Read: http://kiwanis.imirus.com/Mpowered/book/vkiw12/i2/p38
Download: http://community.kiwanisone.org/media/p/26518/download.aspx

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