1 lb dry red beans (soaked overnight) |
8 cups water |
1 lb smoked pork butt (cut into 1/2 inch pieces) |
2 hot banana peppers (chopped) |
1/4 teaspoon liquid, smoke-hickory flavored |
1 tablespoon adobo seasoning |
1 tablespoon old bay seasoning |
1 tablespoon cajun seasoning or 1 tablespoon creole seasoning |
1 tablespoon gumbo file |
1 teaspoon ground cayenne pepper |
1 teaspoon black pepper (fresh ground) |
2 teaspoons celery seeds |
3 bay leaves |
1 lb andouille sausages (cut into half moons) or 1 lb smoked sausage (cut into half moons) |
1 tablespoon olive oil |
1 onion (chopped) |
1/2 green bell pepper (chopped) |
1/2 red bell pepper (chopped) |
4 garlic cloves (minced) |
1 medium zucchini (chopped) |
1 cup marsala wine |