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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 12 |
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My DH is from Louisiana and loves Cajun food. This is one thing I've learned to make pretty well (or so he says). I used to make it in the crock pot, but I prefer to make it on the stove top. I won't even begin to claim it's authentic, but we like it! Oh, and please don't use kidney beans! Small red beans and kidney beans are not the same. Ingredients:
1 lb small red beans, rinsed, soaked and drained |
1 tablespoon vegetable oil |
1 lb ground sausage |
1 lb andouille sausage, cut into 1/4-inch slices |
1 (10 ounce) can ro-tel diced tomatoes with peppers |
1 (10 ounce) can cream of mushroom soup |
1 (28 ounce) can crushed tomatoes |
1 cup chicken broth |
1 cup onion, medium mince |
2 garlic cloves, minced |
1 tablespoon dried parsley |
Directions:
1. In a dutch oven, heat oil over medium heat. Add ground sausage in clumps and brown. Remove sausage from pan.
2. Add sliced andouille sausage to heated pan. Brown and remove. Drain oil from pan, reserving 2 Tbs.
3. Return oil to dutch oven. Add onions. Saute' over med-lo heat until onions are soft, but don't burn. Add garlic and stir until fragrant.
4. Add chicken broth to dutch oven, stirring to loosen brown bits. Add cream of mushroom soup, Rotel tomatoes, crushed tomatoes and parsley, stirring to mix well.
5. Stir sausage, andouille and beans into tomato mixture in dutch oven. Cover and cook over low heat until beans are tender, about 2 hours. Add salt, pepper and hot sauce to taste. Serve over white rice.
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