- In a saucepan, brown the bacon in half the oil. Add the celery and onion and fry until golden brown. Add oil, if needed.
- Add the garlic and cook for 1 minute. Add the remaining ingredients, except for the sausage and parsley. Season with salt and pepper. Bring to a boil. Cover and simmer gently for about 1 hour or until the vegetables are tender. Adjust the seasoning.
- Meanwhile, in a non-stick skillet, brown the sausages in the remaining oil.
- Serve the bean mixture over steamed white rice and top with the sausage and parsley.
This emblematic dish of Louisiana Creole cuisine is traditionally served on Mondays to use Sunday night dinner leftover meats, sausages or pork chops. Several local restaurants also follow this tradition and have it on the menu every week.