Cajun Black Beans And Sausage Recipes

Steps:

• In a large skillet coated with cooking spray, brown sausage. Transfer to a 5-qt. slow cooker. Stir in beans, tomatoes, vegetables, garlic and seasonings., Cook, covered, on low until vegetables are tender, 6-8 hours. Serve with rice.

Steps:

• Combine ingredients.
• Spoon onto 6 large sheets heavy-duty foil; fold to make 6 packets.
• Grill 12 to 14 min. or until sausage mixture is heated through. Cut slits in foil to release steam before carefully opening packets.

Steps:

• Combine sausage, beans, tomatoes, and seasoning.
• Center 1/4 of the sausage mixture on a 12 X 18 sheet of heavy duty aluminum foil. Bring up sides of foil and double fold. Double fold ends, leaving room for heat to circulate inside. Repeat to make 4 packets.
• Place packets on a cookie sheet and bake at 450* for 18-20 minutes.

Steps:

• In a large family skillet with lid, heat oil on medium heat.
• Add onion, green onion and garlic; sauté until soft.
• Add sausage and Creole seasoning.
• Once sausage is slightly brown, add Rotel and black beans.
• Stir until just combined.
• Pour chicken broth into measuring cup and add water to measure 2 cups.
• Add 1-cup rice and broth, water mixture to skillet.
• Stir until combined.
• Bring to a boil, cover and reduce heat to a simmer.
• Cook until rice is cooked through and mixture is thickened slightly.

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 1 minute. Add bell pepper and onion stir-fry; cook and stir 2 to 3 minutes or until crisp-tender.
• Stir in corn, sausage, salt, thyme and pepper blend. Cook 3 to 5 minutes, stirring occasionally, until corn is tender.
• Stir in tomatoes and beans; cook 3 to 5 minutes, stirring occasionally, until hot.

Steps:

• Pick (remove any bad peas) and wash peas.
• Combine in sauce pan with sausage, water, seasons, onions and pepper. Cover and simmer over low flame for 1 and 1 1/2 hour or until tender.
• Add water if needed.
• You want to have enough water to make thick gravy.
• Add green onions (scallions) and serve over rice.

Steps:

• Cook sausage with 1/2 cup water in large heavy bottomed pot that the beans will be cooked in, allow water to dissipate and sausage to brown until you have a good fond going on in the pan. Once you have a good caramelized pan, remove the sausage allow to cool and fridge them.
• Drain grease and replace with tablespoon of a light flavored oil and saute/brown your onion - salt, add celery - salt, all spices and saute till translucent - avoid burning your fond! Add stock to deglaze pan.
• Add ham hocks (note: These tend to shed bone shards, avoid stirring once these are in the mix. Remove them after cooking is complete and pull the meat off the bone on a separate plate. Add the meat back into the mix).
• Add beans.
• Add enough water to just cover beans/ham hocks bring the party to a boil then reduce heat and cook until beans are soft. I used a pressure cooker, the whole meal was done in 30 minutes -- with that said, only allow pressure to get it's initial burst of steam then bring down the heat to a low simmer -- beans can foam up and clog your cooker - always monitor this process.).
• While awaiting the beans to soften, prep lime and the lime rind, cut sausage into bite size chunks - taste sausage for heat and adjust to your preference. consider some cayenne to the mix. The Chipotle pepper does provide a subtle heat that will make your forhead sweat but no significant affect to the tongue.
• Once the beans are cooked, add remaining ingredients and simmer another 10 minutes. I like my beans a bit soupy so I choose not to thicken it. To help thicken the dish, food process 1/3 of the beans into a paste then reincorperate them.
• Serve over rice, perhaps corn bread or fried plantains.
• Garnish
• chopped red bell pepper & Scallions.

Steps:

• Heat half the oil in a large pan and cook the sausages for 12-15 mins over a medium heat until brown all over and cooked through. Remove to a plate.
• Drizzle the rest of the oil into the pan and cook the onion and peppers for 10 mins, over a low heat stirring often until all the veg has softened.
• Stir in the garlic, all the spices and the chipotle paste, if using, and cook for another minute. Add the tomatoes, a canful of water, the ketchup and some seasoning. Bring to a simmer and cook for 20 mins half-covered with a lid or loosely covered with foil. Stir occasionally, topping up with water if the mixture starts to look too thick.
• Slice the cooked sausages into thick coins and return to the pan, then tip in the beans. Cook for another few minutes until heated through, then spoon into bowls and scatter with coriander leaves, if using, some grated cheese and a dollop of yogurt or soured cream. Serve with tortilla chips for scooping, as a filling for jacket potatoes, or over rice.

Steps:

• In a large skillet, brown sausage over medium heat; drain. Transfer to a 5-qt. slow cooker. Stir in remaining ingredients except rice. Cook, covered, on low until vegetables are tender, 6-8 hours. Discard bay leaves. Serve with rice.

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.