Creole Sausage & Bean Bake |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a very spicy, hot, Creole dish that I first had while staying with friends in Naw'lins . The spiciness/heat can be adjusted to your tastes by using a milder sausage than suggested and cutting down on the amount of hot pepper sauce added. Its wonderful served over rice. This recipe doubles well for larger groups. (1 hr 15 minute cooking time includes browning the sausage and cooking the veggies.) Andouille, Creole Hot, Chaurice (New Orleans style Creole)or Italian Hot sausage work best in this recipe. Ingredients:
2 lbs pork sausage links, cut into thirds |
1 cup water, divided |
1 cup chopped onion |
1/2 cup chopped green pepper |
2 cloves garlic, minced |
4 (1 lb) cans kidney beans, drained (8 cups) |
2 (16 ounce) cans tomato sauce |
2 teaspoons sugar |
2 bay leaves, crumbled |
1/8 teaspoon hot pepper sauce (or to taste) |
Directions:
1. In a large skillet, add sausage and 1/2 cup water.
2. Cover and cook on low heat for 5 minutes.
3. Drain sausage.
4. Continue cooking sausage, uncovered, until browned.
5. Add onions, green peppers and garlic.
6. Cook until vegetables are tender but not brown.
7. Stir in beans, tomato sauce, 1/2 cup water, sugar, crumbled bay leaves and hot pepper sauce.
8. Bring sausage/bean mixture to a boil.
9. Pour sausage/bean mixture into a large ovenproof casserole dish.
10. Bake, uncovered, at 350°F for 45 minutes.
11. Can be served over rice.
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