Monday, May 23, 2011

Creole Sausage and Black Beans

Really easy dish, with pretty quick prep and cook time. I apologize for not being more descriptive, but our daughter's been sick and we're exhausted. So, without more ado, I give you:

Creole Sausage and Black Beans

1 pound smoked sausage, sliced
2 cups Onion, diced
1 cup Celery, diced
1 cup Green Pepper, diced
1 (15 oz) can Black Beans, rinsed
1 (15 oz) can Tomato sauce
4 Cloves Garlic, minced
1 tsp Dried thyme
1 tsp Creole seasoning (like Zatarain's)
1 cup Chicken broth (boxed/canned is fine here)
1 Chicken bouillon cube
2 Bay leaves

Grab a pan and cook the sausage until it gives up some fat and starts to get some color. 

Remove the sausage and add the "holy trinity" to the fat, along with a dash of salt and pepper.

Once the veggies are pretty well broken down (about 10 minutes) go ahead and add the sausage back into the pan.

Add the can of black beans, can of tomato sauce, 4 cloves of garlic, 1 tsp of thyme, 1 tsp of creole seasoning, cup of chicken broth, bouillon cube, and 2 bay leaves.

Let this simmer for 15 minutes until it has reduced and concentrated the flava.

Serve with either brown or white rice. 


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