Ingredients
1/4 cup oil
1/2 cup all purpose flour
1 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped green onion
1/2 cup parsley, chopped
10 cups hamstock or water
1 tablespoon worchestershire sauce
2 tablespoons minced garlic
1 lb smoked sausage, cut into ¼ inch slices (hillshire type)
1/2 cup dry white wine
4 cups cooked or canned red beans pureed with juice.
Salt to taste
Louisiana hot sauce or dry cayenne pepper to taste
Directions
Heat oil in large heavy pot over medium heat.
Stir in flour to make dark rue (will take about 45 minutes)
To the rue add onion, bell pepper, green onion, and parsley, stirring after each addition.
Cook till onions are clear.
Slowly add 1 cup of stock, stiring well to make a thick paste.
Add remainder of stock.
Stir in worchestshire and garlic, then sausage and wine.
Stir in pureed beans, salt, hot sauce.
Reduce heat to low, cover and simmer for at least two hours, stirring frequently.
Serve in bowl over cooked rice.
