What you'll need:
1 pkg your favorite sausage, sliced
1/2 onion, chopped
1/2 - 1 bell pepper, chopped
2 cloves garlic, minced
2 cans of red beans.. I usually get one can of dark red kidney beans and one can light red kidney beans.. sometimes I can actually find a can of just "red beans" but whatever the store has is fine. I always buy the off brand. They were out of the light red kidney beans this week so we had 2 dark red cans.. whatever.
about a tablespoon of corn starch
Cooked rice *if you want a wow flavor, substitute the water for chicken stock (in the box).. MUCH BETTER with this dish
Jiffy cornbread. no substitutions. it is the best :)
Tony Chacheres, or seasoned salt
here we go...
Add onions and peppers to sausage and saute *hold back garlic until after onions and peppers are cooked down a bit. *I do this b/c the garlic would burn and taste bitter.
open the cans of beans, DO NOT DRAIN! Dump it all in juicy syrupy stuff and all.
Look in the bottom of the can, you'll see a little bit of bean sediments at the bottom.. fill the can about 1/3 of the way up and add tablespoon of corn starch and dissolve completely *stirring up those little bean bits off the bottom of the can.
It will look like this (below). Season with Tony's or whatever seasoned salt you like. (*be careful with seasonings if you have an extra spicy sausage). Stir, cover and bring it up to boil for a minute and lower it to a slight simmer for about 15 minutes.
Serve over rice and a side of Jiffy corn bread! YUMMO. I have served this dish to some true cajuns and have gotten two thumbs up. Simple. Easy. Good & CHEAP.


2003 - In San Francisco when we got engaged.. yes I had braces.. haha!
2004 - our first Christmas as a married couple
2005 - enjoying a coffee house in downtown Houston. the apartment days!
2006 the arrival of our firstborn, Audrey when two became three
2008 A big move to South Carolina
2009 a big move back to Texas and arrival of our Will - when 3 became 4!


Abu Dhabi Time



