Description
About 20 years ago, when we had tiny babies and money was super tight, I made up a big batch of this dry mix, along with a recipe on how to make it and gave it to about 25 families for Christmas. To this day, we have friends that continue to make it every year – one even published it in his family cookbook. I’m happy to share this soup with you. It’s as traditional in New Orleans as just about anything else – not super spicy but full of flavor from the andouille sausage and about 13 different types of beans. Freezes really well!!
Heating instructions:
Heat on top of stove until hot.
