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I debated over the recipe I'd give you for red beans and sausage, then it dawned on me, give them the one you use all the time. You see, there is a very involved recipe that takes much time and effort and I just don't have that to give away these days. This recipe is delicious and effortless. I'll dig up the one that I haven't used in years and share it with you another time. Oh yes, I forgot to tell you, I use my slow cooker for this one. You can put it on top the stove and get the same results.
2½ lb. Sausage (Louisiana Smoked Sausage is the best)
1 lb. Dried Red Beans
1 pkg. Lipton Onion Soup Mix
6 c. Beef Broth
1 T. Tony Chachere's Seasoning
2 T. Worcestershire Sauce
Tabasco Sauce
Cooked Rice (Long Grain of course)
I cut the sausage into 1" pieces, put in a glass bowl and nuke in the microwave for about 10 to 15 minutes to get some of the grease out so the red beans won't be too greasy. Once this is done, throw all the ingredients in the slow cooker, stir it up real well, taste for seasoning and add if you think you'd like it a little hotter or if it needs salt. Put on the lid and cook on a medium setting.
If you are around in 3 - 4 hours stir in the pot and let cook another 2 - 3 hours or until the beans are tender.
Serve over Rice.
In my neck of the woods, this is a Monday night dinner. You get to start your week off with a hearty meal, just in case there isn't any more cooking for the rest of the week. This could happen due to school functions, meetings, late night work from the office, or whatever reason the little lady of the house has decided she is not cooking the rest of the week. |
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