Creole Black Beans 'n' Sausage Recipe
Cheryl Landers can easily add a Louisiana entree to her LaTour, Missouri table any day of the week. “I brown the meat, cut up veggies and measure spices the night before, and then assemble and start it cooking the next morning,†she pens. “When I get home, I make the rice…and dinner is served!â€
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 10
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 2 bay leaves
- 1 cup water
- 2 teaspoons dried thyme
- 1/4 teaspoon cayenne pepper
- hot cooked rice
- 4 garlic cloves minced
- 1 teaspoon white pepper
- 1 teaspoon chicken bouillon granules
- 1 can (8 ounces) tomato sauce
- 1-1/2 cups chopped onion
- 2 pounds smoked sausage cut into 1-inch slices
- 3 cans (15 ounces each) black beans rinsed and drained
- 1-1/2 cups chopped celery
- 1-1/2 cups chopped green pepper
- Carbohydrate 16.9654397532 g
- Cholesterol 55.37206914 mg
- Fat 25.7974837102 g
- Fiber 0.311070004943013 g
- Protein 12.3579396852 g
- Saturated Fat 8.49803728362 g
- Serving Size 1 1 serving (172g)
- Sodium 754.328979980801 mg
- Sugar 16.654369748257 g
- Trans Fat 3.72734725446001 g
- Calories 355 calories
Directions 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. Yield: 10 servings. Originally published as Creole Black Beans 'n' Sausage in Country Woman August/September 2007, p35
