Cajunsausageandredbeans Recipes

CAJUN SAUSAGE AND RED BEANS

Steps:

• Combine all ingredients in crockpot.
• Cover and cook on low 7-8 hours.
• May be served over cooked rice, if desired, or as a thick and zesty soup.

EXTREMELY EASY LOUISIANA HOMESTYLE REDBEANS AND SAUSAGE

Steps:

• Slice the Richard's Beef and Pork Sausage into medium-thin slices.
• Put the sliced sausage into a 3-4 quart pot and brown on low to medium heat. Add the 2 Tbs. of Tony Chachere's Seasoning when sausage begins to simmer and stir. Allow the sausage to brown and crisp, but be careful not burn! Stir regularly until the sausage has browned properly. Do not drain the remaining oil.
• While the sausage is browning, open both cans of Blue Runner Cream Style Red Beans and put aside until the sausage is browned to your satisfaction.
• Lower your heat to lowest setting and add the 1/2 cup of warm water and both cans of red beans to the sausage.
• Add 1 teaspoons Dry Italian Seasoning, 1 teaspoons Ground Pepper and the optional 1/2 teaspoons of Salt and stir well. Pay attention to make sure nothing is sticking to the bottom of the pot.
• Increase the stove heat to just above the lowest setting, cover and allow to simmer for 30 minutes. Make sure to check and stir every few minutes. If too much liquid has evaporated, add a little warm water and stir.
• Serve over white rice or dirty rice in a 2:1 ratio (Twice the amount of red beans to white rice portion).
• Note: You can substitute Richard's brand sausage with Savoie's brand easily, but if neither is available, you'll have to trust your instincts on what type to get. Most people in Louisiana know and love Blue Runner's brand of home-style beans, so if it isn't available in your area, you can try to substitute with another brand. Chances are it won't taste as good, and you'll have to mash and season the beans more. Local Louisiana Wal-Mart stores should carry Blue Runner, though.
• For an added kick you can use "hot" flavored sausage instead of regular.
• Refrigerate or freeze left-overs. When reheating, add a small amount of water.

REAL CAJUN RED BEANS AND SAUSAGE

Steps:

• Wash beans.
• In a large Dutch oven, cover beans in cold water and soak overnight. (or use fast method - put beans in water, bring to boil, cover and let stand for a couple hours).
• When the beans are ready to cook, add the onion, bell pepper, garlic, bay leaf and (optional) ham-bone with some meat on it.
• Add enough additional water to cover the beans by at least 3 inches.
• Cook slowly stirring occasionally until beans are tender, approximately 1 1/2 to 2 hours.
• In the last 30 minutes of cooking mash some of the beans to thicken the gravy.
• Add the smoked sausage and season to taste with salt and pepper.
• (The heat may be increased to evaporate excess water if the beans are too watery.).
• Stir to prevent sticking.
• Serve over steamed rice.

CAJUN RED BEANS WITH ANDOUILLE SAUSAGE (CROCK POT)

Steps:

• In a 4-quart slow cooaker, combine sausage, beans, tomatoes, and green peppers.
• In a medium bowl, stir together rice, vegetable stock, and Cajun seasoning. Pour into slow cooker and stir thoroughly.
• Cover and cook on HIGH setting for 3 to 4 hours. Season with salt and pepper to taste.