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Creole Eight Bean Soup
Shirley Dittloff is the chef and owner of Barrow House Inn, a bed and breakfast located in the heart of the historic town of St. Francisville, LA. In 1999, she was selected to appear on the PBS television show "A Taste Of Louisiana With Chef John Folse" and her recipes can be found in his critically-acclaimed "Hot Beignets and Warm Boudoirs" cookbook. For almost 20 years now, her recipes have appeared in numerous bed and breakfast cookbooks as well as prestigious magazines like Gourmet.
Cover beans with water 2 inches above beans and soak overnight. Then drain them. Add onions, celery, bell pepper, ham hocks or salt pork, bay leaves, tomatoes with juice, seasonings, and about 10 cups of water to the pot. Bring to a boil, cover, and simmer 1 1/2 hours.
Add ham and andouille and simmer 1/2 hour. After this, add okra or green beans simmer an additional 15 minutes. Then check the seasonings and add salt and Tabasco to taste.
An adaptation of the famous New Orleans dish Red Beans and Rice. Two poached eggs nestled on a bed of white rice with a portion of red beans on one side and Jacob's andouille sausage on the other. If you've never sampled andouille before, you are in for a real treat. It's one of the most meaty and lean sausages produced, with a wonderful spicy garlic flavor. We only serve andouille from Jacob's in Laplace, LA, the best andouille on the planet. It's an outstanding combination - the eggs and rice are mild in contrast with the spicy red beans and sausage. One bite and you'll be hooked!
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