Page 17 of Roux the Day

METHOD

1. Drain soaked beans; cover with 2 inches of water.

2. Add onion, celery, bell pepper, garlic, bay leaves, and ham hock.

3. Bring to boil; reduce; simmer 1.5 hours.

4. Brown sausage separately until edges crisp.

5. Add sausage to beans. Stir well.

6. Mash some beans against pot wall to thicken the gravy.

7. Season generously; simmer 30 more min. Serve over rice.

OUIDA MAE’S DEVILED EGGS

"REGULAR DEVILED EGGS WENT TO NEW ORLEANS AND CAME BACK WITH A WHOLE NEW ATTITUDE!"

DURATION

3o minutes

SERVING SIZE

24 pieces

INGREDIENTS

• 12 large eggs, hard-boiled & peeled

• 3 Tbsp Cajun-spiced mayonnaise

• 1 Tbsp Creole whole-grain mustard

• 1 Tbsp dill pickle juice

• 1 tsp Cajun seasoning

• ½ tsp Crystal hot sauce

TOPPINGS:

• Cayenne for dusting

• Crispy bacon bits

• Pickled jalapeño slices

• Smoked paprika

• Green onion rings

METHOD

1. Halve eggs lengthwise; set white eggs aside.

2. In a mixing bowl, mash yolks with a fork.