The andouille sausage is the real star of this dish. The spicy meat infuses the whole dish to create a culinary event. Makes 4-6 servings.
6-8 oz. andouille sausage, diced
1 cup chopped red bell pepper
1 cup chopped onion
1 ½ - 2 teaspoons Cajun seasoning
1 teaspoon dried thyme leaves
½ teaspoon hot pepper sauce (like Tabasco)
2 cans red beans
2 cans chicken broth
½ cup fresh chopped parsley
½ teaspoon salt
¼ teaspoon black pepper
? In a Dutch oven over a roaring fire, lightly brown sausage in cooking spray.
? Add bell pepper, onion, Cajun seasoning, thyme and hot pepper sauce and sauté 3-4 minutes until onions are clear.
? Mash the contents of one can of red beans. Add it to the mixture, along with the other can of red beans, chicken broth, parsley and salt. Simmer at least 30 minutes.
? Thicken with potato flakes if needed.
6-8 oz. andouille sausage, diced
1 cup chopped red bell pepper
1 cup chopped onion
1 ½ - 2 teaspoons Cajun seasoning
1 teaspoon dried thyme leaves
½ teaspoon hot pepper sauce (like Tabasco)
2 cans red beans
2 cans chicken broth
½ cup fresh chopped parsley
½ teaspoon salt
¼ teaspoon black pepper
? In a Dutch oven over a roaring fire, lightly brown sausage in cooking spray.
? Add bell pepper, onion, Cajun seasoning, thyme and hot pepper sauce and sauté 3-4 minutes until onions are clear.
? Mash the contents of one can of red beans. Add it to the mixture, along with the other can of red beans, chicken broth, parsley and salt. Simmer at least 30 minutes.
? Thicken with potato flakes if needed.
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