Creole Sausage Bean Bake Recipes

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:

• Heat the oil in a large heavy saucepan over medium high heat. Add the ham hock, onions, celery, and bell pepper and cook, stirring, until the vegetables are soft, 4 to 5 minutes. Add the bay leaves, thyme, and garlic, and cook, stirring, for 2 minutes. Add the beans and chicken stock and bring to a boil. Reduce the heat so that the beans just simmer and cook, uncovered and stirring occasionally, until the skin on the beans is tender and the beans begin to soften, about 2 hours. Season, to taste, with salt and pepper. Add the sausage and continue to cook, stirring occasionally, until the beans are soft and creamy, about 1 hour longer*. (If desired, the ham hock can be removed at this point and either discarded or, when cool enough to handle, the meat can be removed from the bone and returned to the beans and the bone and skin discarded.) Remove the bay leaves and thyme sprigs and serve the beans and sausage over hot white rice.
• Pass the hot sauce at the table for guests to use at their own discretion.

Steps:

• Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored about 10 to 15 minutes. Add onion, garlic, green pepper, celery and green onions. Cook, stirring often, 10 minutes or more until vegetables are tender.
• Stir in tomatoes, tomato sauce, tomato paste, red pepper flakes, seasoning salt, bay leaves, 1 cup of water, hot sauce, lemon juice, Worcestershire sauce and sausage. Bring to a boil, lower the heat and cover. Simmer for 30 minutes, stirring occasionally. Remove the bay leaves. Garnish with parsley and serve over grits, if desired.

Steps:

• In a small saucepan, bring water and broth to a boil. Stir in the bulgur, chili powder and 1/4 teaspoon Creole seasoning. Reduce heat; cover and simmer for 15 minutes or until tender., Meanwhile, in a large skillet, brown sausage in 1 teaspoon oil. Remove and keep warm., In the same skillet, saute onion and green pepper in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the beans, tomatoes, shrimp, Worcestershire sauce, sausage and remaining Creole seasoning. Cook for 3-5 minutes or until shrimp turn pink. Fluff bulgur with a fork; serve with sausage mixture.

Steps:

• In a large skillet, cook the sausage, onion, sweet peppers and garlic in oil over medium heat until vegetables are tender. Stir in the tomatoes, Worcestershire sauce, sugar, lemon juice and seasonings. Bring to boil. Reduce heat; simmer, uncovered, for 15 minutes., Add okra; return to a boil. Reduce heat; simmer, uncovered for 7 minutes or just until okra is tender. Serve with rice if desired.

Steps:

• In a large skillet, add sausage and 1/2 cup water.
• Cover and cook on low heat for 5 minutes.
• Drain sausage.
• Continue cooking sausage, uncovered, until browned.
• Add onions, green peppers and garlic.
• Cook until vegetables are tender but not brown.
• Stir in beans, tomato sauce, 1/2 cup water, sugar, crumbled bay leaves and hot pepper sauce.
• Bring sausage/bean mixture to a boil.
• Pour sausage/bean mixture into a large ovenproof casserole dish.
• Bake, uncovered, at 350°F for 45 minutes.
• Can be served over rice.

Steps:

• In a large nonstickskillet, add the olive oil and heat over medium heat.
• Add in the onion, celery,garlic, oregano, paprika, onion powder, and bay leaves.
• Saute and stir occasionally, for 5 minutes or until the onion is tender.
• Season with kosher salt (about 1/2 teaspoon is what I use).
• Tranfer mixture to a large saucepan; add beans with liquid.
• Heat over medium heat.
• Clean out skillet; return to the burner and heat over high heat.
• Add the sausage and cook for 5 minutes, turning to brown all sides.
• Using a slotted spoon, add the sausage to the bean mixture.
• Add the rice; stir to mix; Take out the bay leaves.
• Spoon filling onto tortillas; roll-up/wrap; serve warm.

Steps:

• Make the Red Bean Crust-heat the oil in a 4-quart saucepan; add in the onion, celery, chopped pepper, and garlic; stir/saute until the onion is translucent, about 4 minutes.
• Add in the beans, salt, pepper, and bay leaf, stirring to combine; slowly pour in the broth, and simmer for 30 minutes (may refrigerate the beans until ready to proceed).
• Preheat the oven to 375°; in a 12-inch saute pan, heat the oil; add in the sausage; stir/saute for 2 minutes; add in the onion, celery, garlic, green pepper, cayenne, and salt; stir/saute for 4-5 minutes until the onions begin to turn golden.
• Add in rice and stir to coat it evenly.
• Gradually add in the chicken broth, stirring up any browned bits from the bottom of the pan.
• Transfer the rice mixture to a 13 x 9 inch casserole dish or a 4-quart casserole; bake for 15 minutes.
• After 15 minutes, the rice should have absorbed most of the liquid; carefully spoon the Red Bean Crust over the top of the rice.
• Bake for another 10 minutes until the rice is tender; garnish the casserole with the chopped green onion.

Steps:

• Mix well sausage, green pepper, onion, and egg.
• Roll into small balls.
• In a bowl mix flour and spices.
• Roll the balls in flour mixture and place in casserole dish.
• Mix tomatoes, chili sauce and chili powder on med.
• speed of mixer briefly.
• Pour over sausage.
• Cover and bake at 350* for 45 minutes.

Steps:

• Soak beans in enough water to cover, overnight; drain and rinse. Melt butter and add onion and garlic. Saute for 10 minutes. Add fresh tomato and sugar. Saute for 5 minutes. Add Rotels, beans, sausage and enough water to cover beans by one inch. Cook 2 hours or until tender. Add salt and pepper. Serve over rice.