Bulletins
January 18, 2015
Download the Bulletin as a PDFYou may have heard that Mardi Gras is coming up. It’s true!
You may have heard that we are going to double the amount of gumbo we usually make. True again!
In order for the Krewe Chef BB Holoubek to manage such a feat we are asking parishioners to help by making Red Beans according to his specific specifications, specifically:
The Beloved Mardi Gras Red Beans Recipe
1 lbs dried red kidney beans
3 links Holmes pecan smoked andouille sausage *
1 medium yellow onion chopped
4 sticks celery chopped
1 medium bell pepper chopped
2 bay leaves
1/2 tbl minced garlic
1 tbl dried parsley
1 tbl Tony Chachere Creole seasoning
1 tbl Homemade Cajun Seasoning (see recipe)
6 cups water
* The only permitted substitute is Holmes pecan smoked original sausage. No kielbasa is permitted. No regular sausage is permitted.
Set in crock pot on low for 8 hours.
So far as this pastor knows, Harris Teeter is the only local grocer that carries Holmes pecan smoked andouille sausage.
The Beloved Homemade Cajun Seasoning
1/2 tbl sea salt
1/2 tbl ground paprika
1/4 tbl fresh cracked black pepper
1/4 tbl garlic powder
1/4 tbl onion powder
1/4 tbl dried oregano
1/4 tbl dried thyme
1/4 tea cayenne
Mix well, use a tbl for the red beans and save remainder for future use.
Mark your calendar and tell your neighbors. SJA’s 60th is two weeks away. No need to cook anything, just come.
God bless you.
Fr. Christopher J. Pollard
